Focaccia di Recco – A Real Delight for the Palate
The Focaccia di Recco col formaggio is a typical product of this coastal town, consisting of a mixture of wheat flour, extra virgin olive oil, water and salt filled with fresh cow’s cheese. Few ingredients to give life to a real delicacy.
The origins of Focaccia di Recco date back to the period of the Saracen invasions, but the recipe seems to have already existed in Roman times.
Towards the end of the 1800’s it became a typical regional dish, and since then it has enjoyed a growing fame until it became the symbol of the cuisine of that territory. At the end of the 1990’s, Focaccia di Recco with cheese became a regional recipe that today can boast the IGP mark.
Precise rules characterize its production. The authentic Focaccia di Recco col formaggio IGP is produced and processed only in the municipalities of Sori, Avegno, Camogli and Recco, it is stuffed with soft cow cheese and baked in the oven.
It will be possible to attend a show cooking during which some chefs will reveal all the secrets of this delicious preparation.
And of course there will be the possibility to taste this specialty.