Lucadea.com - Tag: igp

Recco Cheese Focaccia IGP at Da Lino.
Among the most representative flavors of Liguria, Recco cheese focaccia is certainly one of the specialties I wanted to photograph while discovering the food traditions of the Italian Riviera. Looking at this freshly served dish, the elements that make it unique are immediately recognizable: the thin golden layers, the soft cheese hidden between the sheets of dough and the simple appearance of a recipe that has become a true local symbol.
This photograph comes from a personal food experience. Some time ago, I visited the Da Lino restaurant to taste their version of Recco cheese focaccia and, as expected, it was excellent. When I travel or explore places close to home, I enjoy collecting images connected with local flavors because a dish can often tell the story of a place just as well as a landscape or a historical building.
Recco Cheese Focaccia is one of the most famous specialties of Ligurian cuisine and represents an important part of the culinary identity of the Riviera di Levante. Its secret lies in the preparation: two very thin layers of dough surround fresh cheese, creating a unique contrast between the crisp outside and the creamy filling.
The photograph is connected with Recco, Liguria, Italy, a coastal town overlooking the Gulf of Paradise and known especially for this traditional dish. If you are visiting Liguria and looking for what to eat, Recco cheese focaccia is definitely something worth trying, especially in the area where this recipe was created and preserved.
A small curiosity is its IGP recognition, the Protected Geographical Indication that protects the connection between this product and its territory of origin. It is not simply a popular recipe, but a preparation with specific characteristics linked to local tradition.
This article naturally connects with other food stories I have shared on the blog, including photographs of Italian specialties such as Culatello di Zibello and mozzarella. Like those images, this one is not only about food itself, but about the memory of a place and a moment experienced.
Recco cheese focaccia does not need complicated explanations: tasting it is enough to understand why it has become one of the symbols of Ligurian cuisine.

Have you ever tried the original Recco cheese focaccia, and which place would you recommend? Add a comment or go to the bottom of the site to read what other visitors have written.

Photos 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 we know today as “Focaccia di Recco col Formaggio” was “invented.”
Continue and learn more at focacciadirecco.it

Add one comment to this article or read here what other visitors have written.

Adv

Disclamer

The rights on images, videos, choruses, text and all other material on the LUCADEA.com website are governed as per Copyright page.

This page has been viewed 1 times today.

This month it has been viewed 1 times.

In total it has been viewed 29 times.

The Real Recco Cheese Focaccia IGP.
Three photographs telling the story of one of Liguria’s most famous specialties: Recco Cheese Focaccia, shown through its main preparation stages, from the first layer of dough to the moment it comes out of the oven. The first image shows the thin dough covered with stracchino cheese, the second captures the focaccia closed with the upper layer, and the third presents the final result, freshly baked and ready to be enjoyed.
I took these photographs during a stop at Pizzeria del Ponte in Recco, a restaurant that is part of the Consorzio Focaccia di Recco. I wanted to capture not only the finished dish but also the preparation behind it, because the small details and traditional gestures often tell the story of a recipe better than the final image alone.
In Liguria, especially along the Riviera di Levante, cheese focaccia is a very popular and appreciated food. However, Recco Cheese Focaccia IGP has its own identity and specific characteristics that make it different from other versions. The extremely thin dough, the fresh stracchino filling and the high-temperature baking create a unique contrast between the slightly crisp surface and the warm, creamy center.
These photographs are connected with Recco, Liguria, Italy, a coastal town famous for this traditional specialty. If you are visiting Liguria and wondering what local food to try, Recco Cheese Focaccia is certainly one of the dishes that best represents the area and its culinary traditions.
A small curiosity is that Recco Cheese Focaccia received the IGP certification in 2015, protecting the relationship between this preparation and its territory of origin. The tradition itself, however, goes back much further and has become one of the best-known symbols of Ligurian cuisine.
What I enjoy about these three images is the complete story they tell. The first photograph represents the beginning, with the stracchino waiting to be enclosed between the two layers of dough. The second shows the essential step that gives shape to the focaccia. The last image captures the most satisfying moment, when the dish comes out of the oven and all the ingredients come together.
This post connects naturally with other food stories on my blog, including photographs of Italian specialties such as Culatello di Zibello and mozzarella. Food photography is also a way to preserve memories of places, moments and experiences collected along the way.
Recco Cheese Focaccia proves that simple ingredients, when combined with tradition and care, can create something truly special.

Have you ever tasted the original Recco Cheese Focaccia where it was born? Add a comment or go to the bottom of the site to read what other visitors have written.

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

And here’s also a video of how to make authentic cheese focaccia in Recco at the same pizzeria: