The Focaccia Born by Chance: Still Made in Naples After 64 Years
A kitchen gifted by a customer sparked the creation of a recipe that Gambero Rosso says has been passed down in Naples to this day
There was a delicatessen in Naples, run by Antonietta and Renato Coppola. A customer gave them a kitchen, and from that kitchen, a tray of focaccia was born almost by chance. This is what Gambero Rosso reports, according to which the same focaccia is still made after 64 years.
From a Delicatessen to a Focaccia
According to the publication's account, the two shopkeepers' business started as a cured meat counter. A customer's gift, a kitchen, changed things: it was with that appliance that the tray of focaccia was prepared for the first time, which, according to the publication, changed the destiny of the shop.
A Story That Has Lasted for Decades
Gambero Rosso emphasizes that, 64 years after that first tray, the recipe born almost by chance continues to be made in Naples. The sources do not provide further details about the current management of the shop or about customer traffic.
Sources
- Gambero Rosso — Una cliente le regalò una cucina. Da quella cucina nacque una focaccia che a Napoli fanno ancora dopo 64 anni
- Gambero Rosso/Scatti di Gusto/Pignataro - Napoli (via Google News) — Una cliente le regalò una cucina. Da quella cucina nacque una focaccia che a Napoli fanno ancora dopo 64 anni - Gambero Rosso
🤖 Article written with the help of artificial intelligence based on the sources listed and automatically verified. · Automatically translated from Italian About us
