Liguria

"Nosrat learns how to make focaccia in the traditional way of Liguria, Italy, which means the bread must never be more than about two inches tall when it comes out of the oven. The dough is slathered in olive oil, which imparts a fruity flavor, a good crumb, and a crunchy crust. That’s followed by a tutorial in pesto, which uses fats from pine nuts, parmesan cheese, and olive oil, to form a sauce."