Focaccia con Salumi e Formaggio

Focaccia con Salumi e Formaggio is an Italian flatbread dish typically featuring a thick, olive-oil-rich focaccia layered with cured meats and melted cheese. Its origins lie in the Ligurian tradition of focaccia, but the pairing with salumi and formaggio is found throughout central Italy, especially in Umbria. At **Taverna del Sette** in Trevi, Italia, this dish is served via *Sentieri Golosi*, a culinary route highlighting local specialties. Key ingredients include high-quality salumi—such as prosciutto crudo, salami, or capocollo—and melting cheeses like stracchino, mozzarella, or pecorino. The focaccia itself should be airy and crisp, brushed with extra-virgin olive oil and sea salt before baking. A great version is distinguished by the perfect balance of textures: the focaccia’s tender crumb against the chewy, salty meat and the creamy, stretchy cheese. It should be served warm so the cheese remains molten. Regional variations abound: in Piedmont, one might find addition of truffle; in Tuscany, the cheeses lean toward pecorino and the meats toward finocchiona. Along the Adriatic coast, smoked mozzarella and prosciutto di San Daniele are common. At Taverna del Sette, the dish is a rustic expression of Umbrian terroir, often paired with a local Sagrantino wine. The creator, *Sentieri Golosi*, emphasizes the importance of sourcing from artisans within the region, ensuring each ingredient’s provenance elevates the final result.