The history of Focaccia di Recco
The Focaccia with cheese seems to have been originally created during Saracens pirates attacks, when the people took refuge to the hills behind the village.
With the few availabilities of oil, flour and local cheese they prepared a stuffed dough and cooked it directly on the slate, creating that original recipe which is still well known as “Focaccia al Formaggio”.
Only at the end of 19th century the specialty started to be served in the trattorias of Recco, first of all in the famous Manuelina, that recently celebrated its 125 years of activity.
Starting from the 1950s many VIPS began to hang out Recco and its restaurants to taste the wonderful Focaccia.
The “Focaccia al Formaggio” makers associated themselves in a Consortium that protects and promotes this specialty around Italy and abroad.