Not surprisingly, renowned gastronomes such as Fred Plotkin, author of Italy for the Gourmet Traveler, have extolled its praises, even calling it an ideal candidate for their “last supper.” Focaccia di Recco is also popular abroad in the NYT.
The product
The focaccia di Recco, a gastronomic icon of Liguria, has recently captured the attention of the prestigious New York Times, projecting its fame beyond Italian borders and being appreciated by overseas palates. Famous for its popular authenticity, this delicacy is distinguished by the crispness of its thin dough, which encloses within it a creamy and generous layer of fresh cheese that, melting at the first bite, transforms the tasting into a true sensory experience.
The dish has been compared to an “Italian-style quesadilla” by the well-known U.S. newspaper, offering a sympathetic and curious interpretation of this homegrown specialty. Not surprisingly, renowned gastronomes such as Fred Plotkin, author of *Italy for the Gourmet Traveler, extolled its praises, even calling it an ideal candidate for their “last supper.”
Behind the apparent simplicity of focaccia di Recco lies a strict selection and preparation process, guaranteed by the Consortium that has been protecting this excellence since 2005. "The controls are strict, the preparation is observed and tasted so as to verify that it conforms to the right recipe, ” explained Lucio Bernini, head of the Consortium. Every ingredient undergoes strict quality tests, from cheese to oil, to ensure that the final product is worthy of its renowned reputation.
Basically, if you want to taste focaccia di Recco in its most authentic form, only a few restaurants and bakeries can boast the official label. Among them, Panificio Moltedo, active since 1874, is one of the cult places for focaccia lovers. La Baracchetta di Biagio, a small tavern with a sea view, also offers a unique experience, with its famous fried cheese focaccine, a delicious variation that opens every meal with a smile.
Other must-visit addresses include the historic Tossini, Revello and Da O Vittorio, which has been churning out focaccia for more than a century, even winning over passing stars. And if you're looking for a true institution, you can't miss a visit to the focacceria Manuelina, a restaurant legend that welcomes every guest with warmth and abundance. Focaccia di Recco is not just food: it is a symbol, a tradition that continues to delight generation after generation, now with the honor of being celebrated overseas.
