Lucadea.com - Tag: focaccia al formaggio di Recco

Recco IGP cheese focaccia from Da Lino.
One of the excellences of Liguria and specifically of the Riviera di Levante is certainly the cheese focaccia.
You can taste it throughout the Riviera but the best (and the IGP one) is only in Recco.
Some time ago I went to taste the one from the Da Lino restaurant which was obviously excellent!

Do you know the real cheese focaccia?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Oppo Reno 12.

This is the focacceria's website: dalino.it.

It is said that thanks to the availability of oil, cheese and flour, by cooking the cheese-filled pasta on a covered slate stone, the gastronomic product that we know today as “Focaccia di Recco col Formaggio” was “invented”.
Continue and learn more on focacciadirecco.it

Recco PGI cheese focaccia Da Lino – Focaccia au fromage Recco IGP de Da Lino – Focaccia con queso Recco IGP de Da Lino – Focaccia com queijo Recco IGP de Da Lino – Focaccia mit Recco g.g.A.-Käse von Da Lino – Focaccia với phô mai Recco PGI của Da Lino

Recco cheese focaccia with pesto.
In itself, cheese focaccia, when eaten in Recco, is a masterpiece. If you then add another equally good Ligurian excellence, Genoese pesto, to this dish, you create something truly exceptional.
A few weeks ago, when we still could, friends and I went to Recco to the Pizzeria del Ponte which is part of the Consorzio Focaccia di Recco to have a proper lunch!
Everything was exceptional, not just the cheese focaccia!

I'm adding a note because the last time I wrote a post about cheese focaccia with pesto I received a lot of criticism about the fact that the pesto doesn't need to be cooked!
The pesto isn't cooked: it's added only at the end of cooking (as is the raw ham in another version).

Have you tried this variant? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS M100 and lens Canon EF-M 22.

And here is also the video of how to prepare the real cheese focaccia in Recco in the same pizzeria:

It is said that thanks to the availability of oil, cheese and flour, by cooking the cheese-filled pasta on a covered slate stone, the gastronomic product that we know today as “Focaccia di Recco col Formaggio” was “invented”.
Continue and learn more on focacciadirecco.it