Pizza-flavored focaccine

Focaccine alla Pizza by Bontà Lucane, savory and seasoned

Focaccine alla Pizza by Bontà Lucane are crackers with tomato and oregano in the dough, baked until crispy with a dry crunch. They come into play when the evening begins and there is time to bridge the gap between arriving and the first course.

Focaccine alla Pizza are Italian pizza crackers from Matera in Basilicata, flat and cut into rectangles, rolled out thin. Bontà Lucane packages them in a 200-gram bag, which, once opened, finds its place among glasses, small bowls, and napkins as long as the conversation continues.

The South tastes of oregano and tomato

In this variety, Mediterranean seasoning means oregano and tomato, combined with the olive oil in the dough, underscored by the salty base note that accompanies savory snacks. Savory crackers with tomato and oregano – it is hard to describe what is baked here more concisely.

With pâté, anchovies, and a glass of wine

For the aperitivo, Bontà Lucane's Focaccine alla Pizza belong on a board, along with everything that can be spread or layered. Add a knife, a few glasses, and the evening has begun.

In Italy, this is the name for the hour before the meal, and it requires nothing more than something salty, a glass to go with it, and people who have time. Spread some wild boar pâté on a piece, place a fillet of anchovies in olive oil next to it, and add a few capers and pickled olives. The appetizer is ready before the first guest has taken off their coat. It doesn't take much more preparation than that.

Cheese, salami, and cold cuts find their base on the pizza cracker, and they go just as well on their own, enjoyed simply by hand. Red wine, Prosecco, or a gin and tonic – whatever is being poured that evening has its counterpart here. It never hurts to have a bag in the cupboard when someone shows up unannounced. For your next visit, check out our selection of savory snacks.

Tomato, oregano, and onion go into the dough

What makes a pizza cracker is decided before the oven, because for this variety, tomatoes go into the wheat dough, along with oregano and onion.

It contains 3.9 percent tomato, rolled out with the dough and baked with it, not sprinkled on afterward. Bontà Lucane incorporates the seasoning into the dough before it enters the oven. That is the craft that lives up to the product name.

Savory snacks from Matera, where the cuisine is built on durum wheat

Basilicata is a barren, mountainous region in the south of Italy, whose rustic cuisine is built on durum wheat, bread, pastries, and pasta. Seasoned savory snacks are a staple there when guests arrive.

As Focaccine al gusto Pizza, they go from there to market, seasoned with the ingredients that belong together in this cuisine, and the producer is introduced at Bontà Lucane.