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6 May 202122 April 2025

Cheese focaccia in 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.

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

3 December 202023 March 2025

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.

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

8 August 202030 April 2025

Homemade Cheese Focaccia

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.

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

25 April 202030 April 2025

A slice of cheese focaccia

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.

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

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

27 May 201824 November 2021

La focaccia al formaggio del Don Luigi

La focaccia al formaggio del Don Luigi devo dire che mi ha soddisfatto.
Non è proprio quella dop di Recco (come per altro si viene informati nel menù) in quanto non ci sono gli ingredienti obbligatori ma con lo stracchino comunque esce un piatto ottimo.

Purtroppo ormai il Don Luigi ha cambiato gestione e non sono ancora andato a provare i nuovi piatti.
Rimarrà il bel ricordo. Se ricordi legati a questo ristorante-pizzeria o se vuoi farmi sapere la tua opinione su questa foto lascia un commento cliccando here.

Photo taken with iPhone 6.

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.

Dove si trova il Don Luigi a Sestri Levante:

Don Luigi’s cheese focaccia – La focaccia au fromage de Don Luigi – Käse-Focaccia von Don Luigi – Focaccia pho mát Don Luigi

21 April 201611 January 2021

Pizza Due Gabbiani

22 December 20154 October 2024

A pizza with aubergines and stracchino cheese

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.

Do you like pizza with these ingredients?
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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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