Focaccia di Recco col Formaggio IGP

Redazione

A true legend of Ligurian cuisine. It is prepared with two sheets of dough made from water, flour, salt and extra-virgin olive oil, rolled out by hand until they become incredibly thin, almost transparent layers. Fresh soft cheese stracchino (or crescenza) is generously spread in the center. Cooked quickly at an extremely high temperature, it is served piping hot on large wooden boards: the pastry is incredibly crisp and encloses a deliciously stringy center.