About us
focacciabarese.it is a single-topic editorial project: one subject, focaccia barese, covered with verified sources and constant updates.
Updated on July 6, 2026
One subject, covered properly
focacciabarese.it started from a simple idea: focaccia barese deserves a dedicated online reference, instead of being one recipe among thousands on a generic cooking site. Every page on this site, from the original recipe to the history, from the iron pan to the historic bakeries of old Bari, covers a single subject in depth.
We are not a generic food blog, nor an e-commerce site dressed up as a magazine. We are a vertical editorial project: we collect, verify and keep up to date information about a single Apulian food product.
How we verify information
Every piece of content published on focacciabarese.it follows the same verification process, cross-checking multiple sources before publication:
- Consorzio Focaccia Barese specificationThe quantities and method in the original recipe follow the specification currently under STG (Traditional Speciality Guaranteed) registration.
- Apulia Region's PAT registerFocaccia barese is listed among the Traditional Agri-Food Products of Apulia: we use this institutional source for the historical and cultural background.
- Historical sources and local pressFor the historical reconstruction we rely on publications and scholars of Bari's food tradition, cited directly on the pages where they are used (see History).
- Field verificationAddresses and details about Bari's bakeries (see Where to eat) are checked periodically and updated when they change.
Every page shows the date it was last updated, right under the title. We don't publish content and let it go stale: when a fact changes (prices, addresses, the specification), the page gets revised.
Who writes this content
Cosmo Roberto — Founder and editorial curator of focacciabarese.it
focacciabarese.it is run by Cosmo Roberto, former regional president of Confartigianato Young Entrepreneurs and a passionate follower of Apulian traditions. His interest in the region's food culture and tourism is the reason this project exists: to give focaccia barese the editorial space it deserves.
Content is curated directly, with the support of a small editorial team dedicated to the tradition of focaccia barese: recipes, baking techniques and Apulian food culture. We are not affiliated with the Consorzio Focaccia Barese or the Apulia Region: we cite them as institutional sources, we do not represent them.
For corrections, feedback or collaboration requests, write to info@focacciabarese.it or use the contact page.
Want to start with the recipe?
Discover the original focaccia barese recipe, with quantities and method verified against the Consorzio's specification.
Go to the original recipe