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.
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
Focaccia barese, an all-Italian specialty. Focaccia barese is a typical gastronomic specialty of the city of Bari, in Puglia, Italy. This delicious flat bread is a culinary delight enjoyed both in its traditional form and in the variations that have developed over time. Focaccia barese is particularly known for its soft and spongy texture, combined with a rich and aromatic flavor. Focaccia barese is based on high-quality ingredients. The flour used is often type 0 or 00, while extra virgin olive oil is a key element that contributes to its unique flavor. The dough of focaccia barese is essentially a combination of flour, water, yeast, salt and olive oil. This is worked to obtain a soft and elastic consistency that gives the focaccia its light structure. Another crucial element is the leavening process, which can take several hours. This step is essential to ensure that the focaccia becomes soft and spongy. Focaccia barese can be enriched with a variety of traditional toppings. One of the most common is “pomodoro e olive,” which involves the use of chopped tomatoes and black or green olives. Some also add oregano, coarse salt, or onion. Focaccia barese is usually baked in the oven at a high temperature. The end result is a golden, crispy crust that envelops a soft center. While focaccia barese has a basic recipe, it is important to note that there can be regional or even family variations. Some may prefer a thinner focaccia, while others may opt for a thicker version. Focaccia barese is often eaten as a snack, but it is equally suitable for splitting and filling into delicious sandwiches. It is a popular choice for a quick meal or to take with you on a stroll through the charming streets of Bari.
Focaccia barese is much more than just bread; it is a culinary experience that captures the heart and palate of anyone who tastes it. Its tradition and distinctive flavor make it one of the gastronomic treasures of Puglia.
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Focaccia from Bari, an all-Italian specialty – Focaccia de Bari, une spécialité entièrement italienne – Focaccia de Bari, una especialidad totalmente italiana – Focaccia de Bari, uma especialidade totalmente italiana – Focaccia aus Bari, eine rein italienische Spezialität – Focaccia từ Bari, một đặc sản của Ý – 来自巴里的佛卡夏（Focaccia），全意大利特产 – イタリアの名物バーリのフォカッチャ
Focaccia barese is a leavened baked product typical of Puglia. It is especially widespread in the provinces of Bari, Barletta-Andria-Trani, Taranto, part of the province of Brindisi (Ostuni, Fasano, Ceglie Messapica and Cisternino), Gargano and in general in the province of Foggia, where it can be found regularly in bakeries. In 2010, the Consorzio Focaccia barese was established and began the process for the registration of Focaccia di Bari in the European register of TSGs. Continue and learn more on Wikipedia
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
A few pieces of the typical Ligurian savory focaccia. What's more delicious than a few pieces of focaccia, still warm, bought in the bakery downstairs for breakfast? For many Ligurians, probably nothing! More than a croissant or brioche... here breakfast is made with focaccia and cappuccino and, strictly speaking, we dip the fugassa in the cappuccino! Try it and believe it!
Here you can find my recipe for focaccia all’olio alla genovese that I used to prepare this delight. Do you like Ligurian focaccia, perhaps dipped in cappuccino? Add your own comment or go to the bottom of the site to read what other visitors have written.
The Genoese focaccia, with its well-defined alveoli, stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt. Continue and learn more onWikipedia
A few pieces of the typical Ligurian savory focaccia – Quelques morceaux de la focaccia salée typique de la Ligurie – Algunas piezas de la típica focaccia salada de Liguria – Algumas peças da típica focaccia salgada da Ligúria – Ein paar Stücke der typisch ligurischen herzhaften Focaccia – Một vài miếng focaccia mặn đặc trưng của vùng Ligurian – 几片典型的利古里亚风味佛卡夏面包 – 典型的なリグーリアの風味豊かなフォカッチャ 数個
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.
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
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.
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
Focaccia e pesto alla genovese con burrata. Negli ultimi tempi in cui stavo a casa avevo sviluppato una dipendenza da questi tre elementi: la focaccia all’olio, il pesto alla genovese e la burrata. Mettendoli tutti assieme, scaldando e rendendo un poco croccante la focaccia, gli altri due elementi le si sposano incredibilmente bene assieme. Lo ammetto: gli ingredienti sono tutti comprati al supermercato ma ho la fortuna, abitando in Liguria, di avere tutto di una qualità molto alta nonostante provenga dalla grande distribuzione.
Do you want to have fresh Basilico Genovese Dop directly to your home throughout Italy? Check out this offer for you.
Vi suggerisco le ricette per la focaccia e per il pesto.
Alcuni pezzetti di focaccia ligure fatta in casa da me. Uno dei cibi più buoni della mia Liguria è sicuramente la focaccia all’olio (focaccia genovese). Durante il lock-down ho cominciato a prepararla e cuocerla a casa ed il risultato non era per niente male(come potete vedere dalle foto!). Sottile, croccante e molto salata, come piace a me!
Here you can find my recipe for focaccia all’olio alla genovese that I used to prepare this delight. Ti piace la focaccia ligure, magari inzuppata nel cappuccino? Lascia un commento cliccandohere.
The Genoese focaccia, with its well-defined alveoli, stands out because before the final leavening it is brushed with an emulsion made of extra virgin olive oil, water and coarse salt. Continue and learn more onWikipedia
A few pieces of the typical Ligurian savory focaccia – Quelques morceaux de la focaccia salée typique de la Ligurie – Algunas piezas de la típica focaccia salada de Liguria – Algumas peças da típica focaccia salgada da Ligúria – Ein paar Stücke der typisch ligurischen herzhaften Focaccia – Một vài miếng focaccia mặn đặc trưng của vùng Ligurian – 几片典型的利古里亚风味佛卡夏面包 – 典型的なリグーリアの風味豊かなフォカッチャ 数個
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.
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
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.
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
La focaccia genovese è una cosa che manca a tutti quando siamo lontani dalla Liguria. Recentemente l’ho anche fatta a casa ma il risultato, per quanto non così male, era decisamente lontano da quella del panificio. Che fare? Comperarla, come faccio io. Da noi ci sono molti panifici e in quasi tutti il livello è molto alto!
Questa nelle foto è quella, probabilmente attualmente la migliore di Sestri, del Panificio Vassallo! Dimmi per te qual è la pi ù buona, aggiungi un comment or go to the bottom of the site to read what other visitors have written.
In ancient times, the Phoenicians and Greeks used cereal flours such as barley and rye that were mixed with water and cooked over a fire. This allowed them to be preserved for long periods of time. The focaccia was considered by the Romans to be such a valuable food that it was offered to the gods during their celebrations. Continue and learn more on Wikipedia
Genoese focaccia ready to taste – Focaccia génoise prête à déguster – Focaccia genovesa lista para degustar – Focaccia genovesa pronta para provar – Genueser Focaccia zum Probieren – Focaccia Genova đã sẵn sàng để nếm thử
