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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!

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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

A pizza with aubergines and stracchino.
It's certainly not my favourite pizza but this pizza with aubergines (grilled) and stracchino (instead of mozzarella) is still inviting.

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Photo taken with iPhone 6.

The pizza was of the Due Forni in Sestri Levante.

The etymology of the name “pizza” (which is not necessarily linked to the origin of the product) derives, according to some, from pinsa (from the Neapolitan language), past participle of the Latin verb pinsere or from the verb “pansere”, meaning to pound, crush, press which derives from the Mediterranean and Balkan pita, of Greek origin (πίττα, from the Greek πηκτός meaning “baked”); according to this last hypothesis the word derives from the Hebrew פיתה, from the Arabic كماج and from the Greek πίτα, from which also pita which belongs to the same category as bread or focaccia (see also History of pizza).
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