Tag: cheese focaccia

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Recco PGI cheese focaccia Da Lino

La focaccia al formaggio di Recco igp Da Lino

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
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Cheese focaccia from Due Forni pizzeria

La focaccia al formaggio della pizzaria Due Forni a Sestri Levante

Cheese focaccia from the Due Forni pizzeria in Sestri Levante.
As I have already written to you other times, although the real cheese focaccia is the one from Recco, you can find excellent ones throughout the province of Genoa di Levante.
This one, for example, is the one from the pizzeria I Due Forni in my Sestri Levante.
As you can imagine from the photos, it was truly 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 Honor 20.

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

Cheese focaccia from Due Forni pizza restaurant in Sestri Levante – La focaccia au fromage de la pizzeria Due Forni à Sestri Levante – La focaccia de queso de la pizzería Due Forni en Sestri Levante – A focaccia de queijo da pizzaria Due Forni em Sestri Levante – Die Käse-Focaccia aus der Pizzaria Due Forni in Sestri Levante – Phô mai focaccia từ quán pizza Due Forni ở Sestri Levante
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The real Recco DOP Cheese Focaccia

La Focaccia al Formaggio dop di Recco

The real Focaccia al Formaggio dop from Recco.
In Liguria, at least the one in the Levante area, in almost every pizzeria or bakery you can find and taste focaccia with cheese.
The one from Recco, however, is something else entirely (no offence to anyone) and has a completely different flavour!
In fact, I had tasted this one in Recco at the Pizzeria del Ponte which is part of the Consorzio Focaccia di Recco.

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.

La Focaccia al Formaggio dop di Recco

La Focaccia al Formaggio dop di Recco

La Focaccia al Formaggio dop di Recco

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

The real Focaccia with DOP cheese from Recco – La vraie Focaccia au fromage DOP de Recco – La auténtica focaccia con queso DOP de Recco – A verdadeira Focaccia com queijo DOP da Recco – Die echte Focaccia mit DOP-Käse von Recco – Focaccia đích thực với phô mai DOP từ Recco – 来自 Recco 的正宗佛卡夏 DOP 奶酪 – ReccoのDOPチーズを使用した本格フォカッチャ
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Cheese focaccia in Recco

La focaccia al formaggio a Recco

Cheese focaccia in Recco.
One of the most famous Ligurian dishes in Italy and in the world is definitely cheese focaccia (it is even prepared on ships for special occasions).
Although you can find and taste it in almost all of the Riviera di Levante and the Gulf of Tigullio, the original one is prepared in the town of Recco. The one with D.O.P. certification from the consortium can only be found in some bakeries and pizzerias.
In fact, I had tasted this one in Recco in the Pizzeria del Ponte which is part of the Consorzio Focaccia di Recco.

Have you ever tasted this delicacy?
Add your own comment or go to the bottom of the site to read what other visitors have written.

La focaccia al formaggio a Recco

La focaccia al formaggio a Recco

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

Cheese focaccia in Recco – Focaccia au fromage à Recco – Focaccia de queso en Recco – Focaccia de queijo no Recco – Käse-Focaccia in Recco – Bánh focaccia phô mai ở Recco
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Cheese Focaccia with Raw Ham

Focaccia al formaggio con prosciutto crudo

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?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Focaccia al formaggio con prosciutto crudo

Focaccia al formaggio con prosciutto crudo

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

Cheese Focaccia with Raw Ham – Focaccia au fromage et jambon cru – Focaccia de queso con jamón crudo – Focaccia de queijo com presunto cru – Käse-Focaccia mit Rohschinken – Focaccia phô mai với giăm bông sống
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Recco cheese focaccia with pesto

La focaccia al formaggio al pesto

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.

La focaccia al formaggio al pesto

La focaccia al formaggio al pesto

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

Recco cheese focaccia with Genoese pesto – Focaccia au fromage Recco et pesto génois – Focaccia de queso recco con pesto genovés – Focaccia de queijo Recco com pesto – Recco-Käse-Focaccia mit genuesischem Pesto – Phô mai Recco focaccia với pesto
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Homemade Cheese Focaccia

Focaccia al formaggio fatta in casa

Homemade cheese focaccia.
Many dishes that you can enjoy in restaurants are perhaps better made at home.
You are sure of the goodness of the products you use, the production process is followed step by step. But then in the end, no matter how excellent the result, you can't reach the desired level.
This is the case of the cheese focaccia that we make at home: very good, I say it right away, but not as good as the one in the pizzeria.
Anyway, I dream about it when I'm on a ship!

And do you ever prepare it at home?
Add your own comment or go to the bottom of the site to read what other visitors have written.

Focaccia al formaggio fatta in casa

Focaccia al formaggio fatta in casa

Focaccia al formaggio fatta in casa

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

It is a DOP and there is even a consortium that defends its name: focacciadirecco.it. The one in the photo, very good for me (even if I don't think it is DOP) is the one from the pizzeria iduegabbiani.it in Sestri Levante.

However, there are many recipes online that explain how to prepare it at home: academiabarilla.it, giallozafferano.it or lospicchiodaglio.it. But by doing a simple search you can find dozens.

Homemade Cheese Focaccia – Focaccia au fromage maison – Focaccia de queso casera – Focaccia Caseira de Queijo – Hausgemachte Käse-Focaccia – Bánh mì phô mai Focaccia tự làm
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A slice of cheese focaccia

Una fettina di focaccia al formaggio

A slice of excellent cheese focaccia.
Cheese focaccia is one of the classic Ligurian foods that I like the most when I'm at home.
If it's prepared and cooked well, it's truly unmatched.
Thin pastry and local stracchino.
In our area, in Eastern Liguria, almost all pizzerias and bakeries prepare it but, as you probably all already know, the original one is from Recco.

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

Una fettina di focaccia al formaggio

Una fettina di focaccia al formaggio

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

It is a DOP and there is even a consortium that defends its name: focacciadirecco.it. The one in the photo, very good for me (even if I don't think it is DOP) is the one from the pizzeria iduegabbiani.it in Sestri Levante.

Focaccia with cheese (sometimes but improperly focaccia al formaggio), in Genoese a fugassa cö formaggio, is a type of stuffed focaccia typical of Liguria and Oltregiogo. Focaccia with cheese exists in numerous versions, with surface fillings that include either just cheese (of various types, sometimes mixed together), or other ingredients (cheese and cooked ham, cheese and würstel, speck and fontina, etc.). The ingredients include flour, extra virgin olive oil, and obviously the chosen cheese, which is placed on top of the dough before putting it in the oven.
Continue and learn more on Wikipedia

A slice of excellent focaccia with Ligurian cheese – Une tranche d’excellente focaccia au fromage ligure – Un trozo de excelente focaccia con queso de Liguria – Uma fatia de excelente focaccia com queijo da Ligúria – Ein Stück ausgezeichnete Focaccia mit ligurischem Käse – Một lát focaccia hảo hạng với phô mai Ligurian – 一片优质佛卡夏配利古里亚奶酪 – リグーリア産チーズを添えた絶品フォカッチャのスライス
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Cheese Focaccia in Sestri Levante

Focaccia al formaggio a Sestri Levante

Cheese focaccia in Sestri Levante.
In Liguria you can eat cheese focaccia in practically all pizzerias. Obviously the best is the one in Recco, the original DOP, but there are some very good ones that do not boast any particular denomination.
One of these, very simple, was from the pizzeria in Sestri Levante Il Don Luigi (which unfortunately closed - changed management).
This is the second time I've posted a photo of this dish but what can I do if we often go and eat it on Sunday evenings when I'm at home!

And you, do you like cheese focaccia? Add a comment or go to the bottom of the site to read what other visitors have written.

Focaccia al formaggio a Sestri Levante

Focaccia al formaggio a Sestri Levante

Photo taken with Honor 10.

Where was Don Luigi located in Sestri Levante:

Focaccia col formaggio exists in numerous versions, with surface fillings that include either just cheese (of various types, sometimes mixed together) or other ingredients (cheese and cooked ham, cheese and sausage, speck and fontina, etc.). The ingredients include flour, extra virgin olive oil and brewer's yeast (basic ingredients for the dough the same as those of the equally typical Genoese focaccia), in addition of course to the chosen cheese that is placed on top of the dough before putting it in the oven. Regarding the latter, there are variations with fontina or other similar soft cheeses, with less dense cheeses such as stracchino, mozzarella or gorgonzola and, as mentioned, mixtures of different cheeses.
Continue on Wikipedia

A good cheese focaccia in Sestri Levante – Une bonne focaccia au fromage à Sestri Levante – Una buena focaccia de queso en Sestri Levante – Uma boa focaccia de queijo em Sestri Levante – Eine gute Käse-Focaccia in Sestri Levante – Pho mát focaccia ngon ở Sestri Levante – 塞斯特里莱万特的优质奶酪佛卡夏 – セストリ レバンテの美味しいチーズ フォカッチャ
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Focaccia al formaggio al pesto

Focaccia al formaggio al pesto

Focaccia al formaggio al pesto.
Quando la realta’ incontra la fantasia. Due piatti tipici liguri che armonicamente si combinano: la focaccia al formaggio e il pesto genovese.
Purtroppo la foto, scattata col cellulare, non rende proprio benissimo l’idea di quante era buona.
Mi sono dimenticato di dirvi dove l’ho mangiata: nella pizzeria I Due Gabbiani a Sestri Levante!
Non perdetevela!

Focaccia al formaggio al pesto

Photo taken with Honor 10.

Al contrario della versione “normale”, la focaccia di Recco, secondo la ricetta originale, si compone di due strati sottilissimi di pasta a base di farina e olio di oliva (senza lievito, anche se questo viene elencato in alcuni ricettari), farciti internamente (e non nella parte superiore) con lo stracchino, che ha ormai quasi totalmente surrogato le originarie prescinsêua(ritenuta troppo liquida e acida) e formaggetta.
Continue and learn more on Wikipedia.