On Food: American chefs find a place for more-authentic Italian-style flatbreads, focaccia

On Food: American chefs find a place for more-authentic Italian-style flatbreads, focaccia

Genoa, Italy, the metropolis of the region of Liguria, is peppered with shops, street stalls and restaurants selling all kinds of flatbreads, especially along the winding streets of the Medieval quarter. The best of them still use ancient wood-burning ovens.

Some of the flatbreads, mostly focaccia, displayed on counters, are round, while others are oblong, and shops may have a dozen or more versions on display. Slices and slabs of these various flatbreads are sold by weight, and most

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