Recco’s cheesy delight: a culinary journey

Focaccia al formaggio di Recco, a thin, crispy flatbread filled with creamy stracchino cheese, is a culinary gem from the Liguria region of Italy. Its history dates back centuries, with some historians tracing its origins to the time of the Crusades. Today, it is a beloved specialty, recognized with the European Union’s Protected Geographical Indication (PGI) status.

The Birth Of A Legend

The exact origins of focaccia al formaggio di Recco are shrouded in mystery, but several legends exist. One popular tale tells of Saracen pirates who, during raids on the Ligurian coast, took refuge in Recco and taught the locals how to make this unique flatbread. Another story attributes its creation to resourceful Recco residents who, during a period of scarcity, combined flour, water, olive oil, and cheese to make a simple yet satisfying meal.

Authentic Flavors

The key to focaccia al formaggio di Recco’s unique flavor lies in its high-quality ingredients and traditional preparation methods. The dough, made with unbleached wheat flour, water, extra virgin olive oil, and salt, is stretched paper-thin, almost transparent, and filled with fresh stracchino cheese. It’s crucial that the cheese doesn’t melt completely, but rather maintains a creamy texture within the crispy crust. The focaccia is then baked in a wood-fired oven at extremely high temperatures (around 300°C / 570°F) until golden brown and crispy.

Where To Find The Original

To ensure you’re tasting the authentic focaccia al formaggio di Recco, look for the official PGI label. Several restaurants in Recco and the surrounding area have earned a reputation for serving this delicacy. Among the most renowned are:

• Ristorante Manuelina: A historic restaurant that has been serving focaccia al formaggio di Recco since 1885. They even claim to have invented the modern version of the dish!
• O Vittorio: Another institution in Recco, known for its traditional Ligurian cuisine and excellent focaccia. They often host focaccia-making demonstrations for visitors.
• Ristorante Alfredo: A family-run restaurant that uses time-honored techniques to prepare its focaccia. They source their ingredients locally, including the stracchino cheese.

A Unique Delight With Friendly Rivals

While focaccia al formaggio di Recco holds a special place in Ligurian cuisine, other regions boast similar cheese-filled flatbreads. For example, focaccia di Voltri, also from Liguria, uses a thicker dough and a different type of cheese. In Puglia, you’ll find “panzerotti,” half-moon shaped pockets of fried dough filled with mozzarella and tomato. However, none can truly replicate the unique combination of crispy, paper-thin crust and creamy stracchino cheese that defines focaccia al formaggio di Recco.

Celebrity Endorsements

Focaccia al formaggio di Recco has garnered praise from renowned chefs and food critics. Italian celebrity chef Gennaro Contaldo has featured the dish on his cooking shows, highlighting its simplicity and deliciousness. Even international food writers like Elizabeth David have sung its praises, describing it as “one of the most delicious things imaginable.”

Production Guidelines

The PGI designation for focaccia al formaggio di Recco establishes strict production guidelines to ensure quality and authenticity. These guidelines specify the ingredients, preparation methods, and geographical area of production. Only focaccia made in accordance with these rules can be labeled as “focaccia al formaggio di Recco PGI.” This protects the tradition and ensures that consumers are getting the real deal.

Did You Know?

• The annual “Festa della Focaccia di Recco” celebrates this beloved dish with tastings, demonstrations, and competitions.
• Some historians believe that focaccia al formaggio di Recco was a favorite food of the Genoese sailors during their maritime explorations.

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