Two thin sheets · Molten cheese
Focaccia di Recco col Formaggio
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Under its protected (IGP) name it may only be made in four towns: Recco, Sori, Camogli and Avegno. Made anywhere else, it cannot carry the word Recco.
Two paper-thin sheets of unleavened dough with blobs of fresh, soft crescenza cheese in between, baked until blistered and cut into hot slices at bakeries and focaccerie along the coast east of Genoa.
Why it's made this way: It comes from the town of Recco and spread from its bakeries and eateries across the Genoa coast; the protected rules require stracchino or Ligurian crescenza cheese.
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