Typical dish of Genoa
Focaccia di Recco with Cheese
Focaccia di Recco with cheese appears as an extremely thin, golden sheet of dough, lightly dotted with crisp bubbles created by the heat of the oven. Two delicate layers of pastry enclose a heart of fresh cheese that melts into a warm, milky, slightly savory cream. With the first bite it is fragile and crispy at the edges, then immediately soft and stretchy at the center. It is best enjoyed straight from the oven, often shared as an appetizer or during a Ligurian aperitivo.
Season: Tutto l'anno€6–12
Why it matters
It is one of the most recognizable gastronomic symbols of the Riviera di Levante and the Genoa area. Focaccia di Recco represents the essence of Ligurian cuisine: a few ingredients, handled with skill to achieve a surprisingly refined result. Today it is protected by IGP status and celebrated as a source of local pride and identity.
Origin story
Its origins date back at least to the Middle Ages in the town of Recco, where it is said that residents prepared this focaccia with simple ingredients during Saracen raids. Over time the recipe was refined, replacing older local cheeses with the fresh crescenza that now defines the filling. In the twentieth century it became famous in Ligurian trattorias and later throughout Italy.
Typical ingredients
farina di grano teneroacquaolio extravergine d'olivasalecrescenza o stracchino
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