Focaccia di Recco col Formaggio: Liguria’s Golden, Melting Treasure
Taste the authentic Focaccia di Recco col formaggio: a crispy Ligurian flatbread with melting cheese, history, and unique flavor.
LIGURIAFOOD


Think you know focaccia? Wait until you try the one from Recco. This thin, crispy flatbread stuffed with warm, melting cheese is unlike anything else in Italy. One bite and you’ll understand why it has earned IGP status and a cult following among foodies.
History and Origins:
Legend says that during Saracen invasions in the Middle Ages, locals fled to the hills with only flour, water, olive oil, and cheese—ingredients that gave birth to this unique recipe. Over centuries, it became the pride of Recco, baked during religious feasts and family gatherings. Today, it’s a protected specialty of Liguria.
Ingredients and Preparation:
The magic is in its simplicity: just two paper-thin layers of dough made from flour, olive oil, salt, and water, stretched until almost transparent. Between them, fresh creamy cheese (traditionally Stracchino) melts as it bakes, creating a bubbling, golden delicacy. The edges turn crispy, while the center oozes with warm cheese.
Where to Taste It:
The very best is, of course, in Recco itself—especially during the annual Festa della Focaccia di Recco in late May.
Many bakeries and trattorie in Recco serve it fresh from the oven, often by the slice.
Around Liguria, you’ll find versions in Genova and Camogli, but true purists say it tastes best where it was born.
Conclusion:
Forget about pizza or regular focaccia—this is a food experience all its own. Sit at a seaside table in Recco, order a piping hot slice, and let the cheese stretch with every bite. It’s comfort food, Ligurian style.