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The name “revzöra” derives from “ravezö”, which, in the local dialect, indicates the sieved bran that substituted white flour in doughs during hard times. Nowadays, this typical focaccina from Campo Ligure in the Stura Valley is prepared by mixing white flour and cornmeal with oil, water, salt and yeast to obtain a thick and golden dough that is then placed in trays and baked in the oven.
Once cooked, the focaccine are crumbly and very flavoursome, and they are perfect when accompanied with cold cuts such as the “testa in cassetta” (minced pork pressed into a form), which is particularly tasty.
Included in the National and Regional lists of Traditional Products
