Focaccia di Recco redefines the traditional Italian focaccia with its ultra-thin, unleavened dough layers enveloping a luscious, slightly tangy stracchino cheese. On a mission to savor this distinctive local specialty, Benedetta and Valeria traveled to its origin, the town of Recco in Italy's northwestern Liguria region.
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Our culinary adventure began at Panificio Moltedo, a bakery dating back to 1874, where we tasted this delicious focaccia on the go. We then stopped at Focacceria Manuelina, in operation since 1885, to enjoy a lunch featuring the classic focaccia di Recco and the 'pizzata', a modern version topped with tomato sauce.
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