Cheese focaccia with raw ham.
The classic one is probably the best but the variations are also exceptional.
As in this case in which the classic cheese focaccia d.o.p. is added to raw ham (if I'm not mistaken also this d.o.p.). A truly exceptional combination: the saltiness of the ham and the taste of the Stracchino and the focaccia.
Enjoyed in Recco at the Pizzeria del Ponte which is part of the Consorzio Focaccia di Recco.
Have you ever tasted cheese focaccia?
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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
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I want to give you some advice for shopping: to prepare Asian rice I normally use this rice cooker, to cut this knife set Victorinox and Asian foods are almost always served in these bowls in ceramic.
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