There’s something magical about mornings at Casa del Grillo.
The air smells of rosemary and warm stone, the cicadas are just beginning their song, and the terrace is bathed in soft light.
It’s the perfect time to prepare something simple and full of flavor — a dish that carries the spirit of this house and these hills.
When I make this focaccia, I like to move slowly, enjoying the peaceful rhythm of the countryside.
Each ingredient comes from the land around us — the herbs growing wild by the paths, the onions from the farmer’s market, the zucchini flowers that brighten our gardens.
It feels like baking a little piece of Casa del Grillo into every bite..
At Casa del Grillo, I love creating simple dishes with authentic flavors from our land.
Today, I’m sharing one of my signature recipes — a rustic flat focaccia topped with zucchini flowers, onions, Gorgonzola flakes, and the wild Mediterranean herbs that grow around the house.
I like to prepare it using the simple kitchen tools we have here at Casa del Grillo, working directly on the big table out on the terrace, surrounded by fresh air and the scent of the garden.
Ingredients:
300g all-purpose flour
180ml water
1 teaspoon of salt
4 tablespoons of extra virgin olive oil (plus extra for the tray and finishing)
Fresh onions, thinly sliced
A handful of zucchini flowers, cleaned and trimmed
Flakes of Gorgonzola cheese
A mix of Mediterranean herbs (like rosemary, thyme, majoran)
How I Make It:
First, I pour the flour into a large bowl, add the water, salt, and plenty of our beautiful Ligurian olive oil.
I mix everything with a wooden spoon until it becomes a soft dough.
Then I let it rest for about 30 minutes, while I set the table outside on the terrace and enjoy the breeze.
Meanwhile, I clean the zucchini flowers carefully, removing the pistils, and slice the onions finely with a simple kitchen knife.
After the dough has rested, I roll it out with the rolling pin — the same one we keep here for homemade pasta and bread — until it’s thin but still strong enough to hold the toppings.
I generously oil a baking tray, lay the dough onto it, and scatter the onions, zucchini flowers, and flakes of Gorgonzola across the surface.
A sprinkle of wild herbs and a final drizzle of olive oil complete it.
I bake it in the oven at 180°C (350°F) for about 15–20 minutes, until golden and slightly crispy on the edges.
A Little Taste of Casa del Grillo
This focaccia is perfect to share on the terrace with a glass of white wine, watching the sun set behind the hills.
A simple recipe, full of the flavors and spirit of Casa del Grillo.
If you ever find yourself longing for a slower life, a table under the olive trees, and the taste of real Ligurian flavors,
Casa del Grillo is waiting for you.
Come and experience the magic for yourself — and maybe, I’ll be making this focaccia for you on the terrace.