Fugasette are a typical dish of Ligurian gastronomy and their recipe finds its roots in Italian history, crossing the centuries and changing on the basis of customs and needs.
Fugasette are considered a poor dish due to the basic ingredients from which they are composed and constitute a substantial food. Made with cheap products, for years they have been a fundamental course for the Ligurian people and for the lunch of dockworkers or workers.
Fugasette are a typical dish of Ligurian gastronomy and their recipe finds its roots in Italian history, crossing the centuries and changing according to customs and needs. In the past they were cooked to be consumed alongside vegetables, and in particular boiled black cabbages, served with sturbiu oil, or the scraps collected from the production of olive oil. A few simple products are used to the preparation of the dish. Over time in the immediate post-war period and with the economic boom of the sixties, the fame of the Fugasette was jeopardized, but the Ligurian dishes, however, are like the people, you can obscure them but not defeat them.
The Fugasette are reinvented becoming a real dish and over time they are filled with Crescenza which in Lady Fugasetta products is lactose free.
The Fugasette have now become a local street food product and the idea of being able to export this product to the beautiful country has led to the realization of the Ladyfugasetta project.
Our recipe includes a few simple foods:
~ soft wheat flour;
~ extra virgin olive oil;
~ lactose-free crescenza.
These products allow the creation of a sheet that is rolled out and divided into small circles, stuffed with lactose-free Crescenza, fried and in this way you’ll ready to eat it, hot with a pour of melted cheese.