Focaccia di Recco: Made in Italy that delights palates worldwide

Focaccia di Recco: an Italian gastronomic heritage understood throughout the world for its elegance

Focaccia di Recco is a cooking pleasure that has its roots in the Ligurian custom. A best mix of simpleness and taste, this special has actually ended up being a gastronomic sign of Liguria.

The Recco Focaccia Consortium

Accountable for the PGI, acknowledged in 2015, the Consortium’s goal is to promote, share and boost the item and the brand name, making the large public value the flavour, scent and apparent aroma of the newly baked item. A clear invite to come to Liguria in the area of origin of the Focaccia di Recco with cheese: Recco, Camogli, Sori and Avegno.

The Disciplinary

It defines the production technique that all operators coming from the Consortium should follow, considering historic and standard preparation. Focaccia di Recco PGI today can be administered and marketed entire, portioned or served at the table solely in dining establishments, take-aways, bakeshops, delicatessens and focaccia stores in its PGI production location and signed up in the Control Strategy. The activities licensed to utilize the neighborhood logo design are identifiable with the main plate of the Ministry of Farming, Food, Forestry and Tourist (MIPAAFT). The secured item is determined through the suitable food starch wafer label put on the focaccia before opening to the general public.

A journey into the heart of Ligurian custom

Its history has its roots in the Ligurian town of Recco, situated in between Genoa and the Eastern Riviera. This focaccia, various from the timeless leavened variations, stands apart for its necessary structure: 2 thin layers of crispy dough confine a heart of cheese.

Cheese and the trick of focaccia

The trick of Focaccia di Recco lies specifically in the cheese utilized: stracchino, a really high quality item, soft and velvety, the outright lead character of this cooking special.

The artisanal preparation and art of focaccia

Artisanal preparation is a crucial element to the success of this focaccia. The standard components are couple of: flour, water, salt, additional virgin olive oil and stracchino cheese. The dough is presented in 2 thin layers and the cheese is put on among the 2 layers before sealing whatever with the 2nd layer of dough. Baking in the oven assists to produce that special contrast in between the crunchiness of the pasta and the creaminess of the cheese. There are numerous variations relating to the technique of preparation of this focaccia, all of which are naturally authorized by the guidelines, however the outcome of outright goodness does not alter.

Liguria granted with the Focaccia di Recco at Taste ATLAS Award 23/24

Taste ATLAS, the most well-known online atlas of regional food from all over the world which prepares rankings following the evaluations of critics and posts released from all over the hemisphere, in 2023 awards Focaccia di Recco as “Finest meal on the planet” in the classification pastries and mouthwatering baked products and after that, current news, still in the 100 Finest Meals on the planet ranking where the Recco specialized takes 31st location, likewise followed by Genoese pesto at 35th.

A flexible meal liked all over the world

Focaccia di Recco is a flexible meal, appropriate both as an appetiser and as a treat, best to enjoy in business. Its popularity has actually crossed the Ligurian borders, dominating tastes buds all over the world thanks to its easy goodness and the quality of its components.

Focaccia di Recco PGI is produced in Recco, Sori, Camogli and Avegno, on the eastern Riviera, by business licensed by the Public Authority designated by the Ministry of Farming. Below are the dining establishments and points of sale to mark in your journal.

Dining Establishments in Recco: Alfredo– Angelo– Da Lino– Da ö Vittorio– Del Ponte– Manuelina Ristorante– Vitturin 1860– Historical Focacceria Manuelina. Dining establishments in Sori: Edobar– Il Boschetto.

Bakeries in Recco: Panificio Moltedo GB through Assereto– Panificio Moltedo 1874 through XX Settembre. Tossini through Roma– Tossini through XXV Aprile. Bakeshops and delicatessen in Recco: Tossini through Assereto– Tossini through Trieste.

Takeaway in Camogli: Focacceria Revello given that 1964. Takeaway in Sori: Focacceria Tossini.

Focaccia di Recco is a real heritage of Italian food, a meal that captivates with its genuine goodness and its history rooted in custom. The union in between the crunchiness of the pasta and the creaminess of the cheese is a cooking experience that continues to surprise and pleasure, using a distinctive sensorial journey.

For details.

www.focacciadirecco.it