Once a year Copenhagen hosts the Copenhagen Cooking and Food festival, where a huge number of extraordinary culinary experiences occur. Last Sunday, I was wandering through Frederiksberg (a small city in the suburbs of Copenhagen) looking for unique food experiences, and I came across a lovely Italian spot I had never seen before. I followed my Italian heart and I entered the place. Dal Forno (Værnedamsvej 9, 1819 Frederiksberg C) opened its doors in May and it is a Focacceria belonging to Famo, a firma owning a group of Italian restaurants in the Copenhagen area.

That day, I had the power to choose from many different type of focaccie and pizze. I chose, fascinated by the liberty of choice I had, a pizza with courgette, flavoured with mint and lemon, and the Sfincione. The Sfincione is a typical Sicilian Street Food. It is a simple bread-focaccia made even more delicious by adding a tasty condiment prepared with anchovies, onions, tomatoes, crumbled bread and freshly grated Pecorino cheese.

I also got to taste their fragrant Italian Treccia, a sweet bread enriched with chocolate chunks, either dusted with icing sugar or sweetened with granulated sugar. This soft delicacy is prepared from scratch by Gaetano, a chef who recently arrived in Denmark from Lampedusa, a Sicilian island. The Treccia, accompanied by an Italian Espresso, is a real dream!

At 3 o’clock in the afternoon, chef Carlo transforms the Focacceria into a delicious-smelling Pizzeria. He tosses the pizza dough in the air, to prepare a real Italian Round Pizza. You won’t be disappointed, as the pizza is prepared according to a Neapolitan recipe. This recipe plans to let the dough rise for 24 hours before making it.

Thanks to Gaetano for sharing the recipe of Treccia with us. Scroll down to  find the method.