Focaccia di Recco: Made in Italy that delights palates worldwide

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

Focaccia di Recco is a cooking pleasure that has its roots in the Ligurian custom. An ideal 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, distribute 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 approach that all operators coming from the Consortium should follow, considering historic and conventional preparation. Focaccia di Recco PGI today can be administered and marketed entire, portioned or served at the table specifically in dining establishments, take-aways, pastry shops, 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 recognized by means of the proper 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 versions, stands apart for its vital 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 exactly in the cheese utilized: stracchino, an extremely 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 for 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 concerning the approach of preparation of this focaccia, all of which are naturally authorized by the guidelines, however the result 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 short articles released from all over the hemisphere, in 2023 awards Focaccia di Recco as “Finest meal on the planet” in the classification pastries and tasty 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 enjoyed all over the world

Focaccia di Recco is a flexible meal, ideal both as an appetiser and as a treat, ideal to enjoy in business. Its popularity has actually crossed the Ligurian borders, dominating tastes buds all over the world thanks to its basic 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 accredited 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 by means of Assereto– Panificio Moltedo 1874 by means of XX Settembre. Tossini by means of Roma– Tossini by means of XXV Aprile. Pastry shops and delicatessen in Recco: Tossini by means of Assereto– Tossini by means of Trieste.

Takeaway in Camogli: Focacceria Revello because 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