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
A prickly pear on the sea near Recco. The prickly pear, scientifically known as Opuntia ficus-indica, is a succulent plant native to the Americas, but which has found a second home in the Mediterranean basin and in many other regions of the world. This exotic fruit, with its characteristic spiny paddles and its colorful fruits, has become a symbol of resilience and adaptability. But beyond its fascinating aesthetics, the prickly pear offers numerous nutritional benefits and plays an important role in the culinary and medicinal cultures of the areas where it is grown. The prickly pear has ancient origins, dating back thousands of years to the desert regions of Mexico and the Southwest of the United States. The Aztecs and other pre-Columbian civilizations exploited its fruits and paddles (cladodes) for various food and medicinal purposes. With the arrival of European explorers in the 15th century, the plant was introduced to Europe and from there it quickly spread to the Mediterranean regions, Africa, Asia and even Australia. The prickly pear is a perennial plant that can reach considerable heights, up to 4-5 meters. It is made up of flat, oval segments called cladodes, commonly known as “paddles”. These cladodes are covered with small spines, called glochids, which can easily penetrate the skin and are difficult to remove. The flowers, which bloom in spring and summer, are large and showy, usually yellow, orange or red, and give rise to the edible fruit. The fruits of the prickly pear, called prickly pears, are fleshy and sweet berries with a thick, spiny skin. The color of the fruit varies from yellow to deep red, passing through various shades of orange and green. Inside, the pulp is juicy and contains numerous small, hard seeds. The fruits are usually harvested in late summer and early fall and are eaten fresh, used to make juices, jams, liqueurs and even sweets. The prickly pear is a nutrient-dense fruit. It is a good source of vitamin C, fiber, magnesium and antioxidants. The young leaves, called “nopales” in Mexico, are also edible and contain vitamins, minerals and fiber, in addition to being used in various traditional dishes. Recent studies have shown that the prickly pear can have beneficial effects on digestive health, blood glucose regulation and weight control, due to its high fiber content and low caloric density. In Mediterranean and Latin American cuisine, the prickly pear plays a prominent role. The fruits are eaten fresh, but also made into jams, jellies and juices. In Mexico, nopales are a common ingredient in salads, stews and tacos. In addition to its culinary uses, the plant is used in traditional medicine to treat a variety of ailments, from inflammation to digestive issues. In more recent times, prickly pears have been the subject of scientific interest for their potential medicinal and cosmetic properties. Extracts of the plant are used in skin care products for their moisturizing and anti-inflammatory properties. The hardy and adaptable prickly pear is an example of how plants can thrive in harsh conditions while still offering a myriad of benefits. From a staple of traditional diets to the subject of modern scientific research, the plant continues to surprise and delight. Whether for its unique taste, nutritional value, or medicinal uses, prickly pears deserve a place of honor among the world’s botanical treasures.
Have you ever seen this plant and its flowers? Add your own comment or go to the bottom of the site to read what other visitors have written.
The prickly pear or prickly pear is a plant native to Mexico. From here, in ancient times, it spread among the populations of Central America who cultivated and traded it already at the time of the Aztecs, among whom it was considered a sacred plant with strong symbolic values. Continue on Wikipedia
A prickly pear on the sea near Recco – Une figue de Barbarie sur la mer près de Recco – Una tuna en el mar cerca de Recco – Uma pera espinhosa no mar perto de Recco – Ein Feigenkaktus am Meer in der Nähe von Recco – Một quả lê gai trên biển gần Recco
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
The small lighthouse tower of the Recco dam – La petite tour phare du barrage de Recco – La pequeña torre del faro de la presa de Recco – A pequena torre do farol da barragem de Recco – Der kleine Leuchtturm des Recco-Staudamms – Tháp hải đăng nhỏ của đập Recco – 雷科水坝的小灯塔 – レッコダムの小さな灯台塔
A view of the Golfo Paradiso in Liguria. The Golfo Paradiso is a picturesque inlet located on the coast of Liguria, in the northwest of Italy. This enchanting gulf is part of the Riviera Ligure di Levante and extends between the cities of Genoa and Portofino. Some of the most popular towns within the Golfo Paradiso include Camogli, Recco, Bogliasco, Pieve Ligure and Sori. Picturesque landscapes: The Golfo Paradiso is famous for its breathtaking landscapes. The green hills rise above the crystal clear waters of the Ligurian Sea, creating an idyllic backdrop for the picturesque coastal towns. The area is dotted with numerous beaches and hidden coves, ideal for those seeking relaxation and tranquility. The cliffs overlooking the sea offer spectacular views. Camogli: This charming coastal town is one of the jewels of the Golfo Paradiso. With its colorful houses, picturesque harbor and the church of Santa Maria Assunta, Camogli attracts tourists from all over the world. Recco: Famous for its cuisine, especially the focaccia al formaggio, Recco is another must-see destination in Golfo Paradiso. Its waterfront and historic center add a touch of charm to the area. Outdoor activities: The region offers several opportunities for outdoor activities, such as hiking along the scenic trails that connect the different locations, water sports and scuba diving. Accessibility: Golfo Paradiso is easily accessible from Genoa and other surrounding cities, making it an ideal destination for short trips or day trips.
Golfo Paradiso is an enchanting place that combines natural beauty with the culture and history of its coastal cities. Its relaxing atmosphere and numerous attractions make it a beloved destination for both tourists and locals. Add a comment or go to the bottom of the site to read what other visitors have written.
Golfo Paradiso is a small gulf located on the eastern coast of the metropolitan city of Genoa, in the eastern part of the Gulf of Genoa, in the Ligurian Sea. The district, belonging to the metropolitan area of Genoa, squeezed between the large municipality of the Ligurian capital and the promontory of Portofino, borders to the north with the Fontanabuona valley, and is made up of seven municipalities, five of which are on the sea (Bogliasco, Pieve Ligure, Sori, Recco, Camogli) and two without access to the gulf (Avegno and Uscio). Continue and learn more on Wikipedia
A view of the Paradiso gulf in Liguria – Une vue sur le golfe Paradiso en Ligurie – Una vista del golfo de Paradiso en Liguria – Uma vista do golfo Paradiso na Ligúria – Ein Blick auf den Golf von Paradiso in Ligurien – Quang cảnh vịnh Paradiso ở Liguria – 利古里亚天堂湾的景色 – リグーリア州のパラディーゾ湾の眺め
The text of the post was written with the help of ChatGPT, a language model from OpenAI.
The small port of Camogli seen from Recco with a telephoto lens. Some time ago I was in Recco and from there I photographed, thanks to a powerful lens, the small port of Camogli. The sky, being summer, was not very clear and therefore the photos are a little blurry but always in an unusual perspective for me.
Do you know the village of Camogli? Add your own comment or go to the bottom of the site to read what other visitors have written.
The most significant architectural aspect of the town is the presence of colored buildings overlooking the beach. The colors and the lighter horizontal lines (called string courses) served the sailors of Camogli to more easily recognize their home among the various floors of the buildings in the village and return there after fishing. Continue and learn more on Wikipedia
Here is where Camogli is located:
The small port of Camogli seen from Recco with the telephoto lens – Le petit port de Camogli vu de Recco au téléobjectif – El pequeño puerto de Camogli visto desde Recco con el teleobjetivo – O pequeno porto de Camogli visto de Recco com a teleobjetiva – Der kleine Hafen von Camogli, gesehen von Recco mit dem Teleobjektiv – Cảng Camogli nhỏ nhìn từ Recco bằng ống kính tele – 用长焦镜头从雷科看到的卡莫利小港口 – レッコから望遠レンズで見たカモーリの小さな港
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
Surf nella spiaggia di Recco. Ormai anche in Liguria ci sono diversi tratti di mare che, in alcuni periodi dell’anno e con le adeguate condizioni meteo-marine, sono adatte al surf. Ora, prendete questa parola con le pinze: per quello che ne so io ne vedremo poche di gare internazionali da queste parti però, credo che per un appassionato, possa andare bene anche il Mar Ligure. Fino ad ora io ho visto surfisti a Sestri Levante, a Levanto, a Genova Nervi e ora anche qui a Recco. La foto è stata scattata lo scorso ottobre.
Hai mai visto questi ragazzi surfare? Aggiungi un comment or go to the bottom of the site to read what other visitors have written.
Surfing on the beach of Recco – Surfer sur la plage de Recco – Surf en la playa de Recco – Surfar na praia de Recco – Surfen am Strand von Recco – Lướt sóng trên bãi biển Recco – 在雷科海滩冲浪 – レッコのビーチでサーフィン
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
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
