Focaccia di Recco
Recco, a small town a few miles East of Genoa on the Italian Riviera, is not the most interesting city of that area. In fact, its most significant feature is culinary! Recco gives its name to the most famous focaccia dish- the Focaccia di Recco. It is said that in ancient times, the population of Recco would fine shelter from the invading Saracens on the hillsides. Only a few products were available- olive oil, flour, and the soft cheese referred to as formaggio di Recco, very similar to crescenza or stracchino. The ancient Recchesi would cook the cheese inside the focaccia dough on a slate stone, and that’s how the Focaccia di Recco was created.
It might be the preparation, or maybe the fact that pretty much anything with melted cheese as an ingredient turns out to be wonderful, but I can’t sing the praises of this dish enough! Every time I talk about it, or look at the pictures, I want to head back to Recco and have more! Lucky for me, I don’t have to go all that way- Farina, in San Francisco, makes an excellent focaccia di Recco…
Filed under: Traditional Foods
