If you're talking about Genoese focaccia, you have to talk about Ezio Rocchi. A master baker, pioneer, and great professional attentive to the evolution of the art of baking. Born in 1966, he started very young in the family bakery, then gained experience in one of the most famous pastry shops in Chiavari. He was still very young when he bought his first bakery (Spiga D’Oro), making it successful thanks to both his quality production method and his communication skills. Since 2011, he has been dedicated to the Advanced Training of Chefs to pass on the true art of Genoese focaccia, Recco focaccia, and other local specialties. Moreover, after careful studies on types of flour, resting times, and kneading techniques, he has created a perfect blend for Genoese focaccia, which is achieving great success.
