Recco is the home of focaccia di recco, sometimes called focaccia col formaggio or even just Recco, a concoction that is popular throughout Liguria and elsewhere in North East Italy. And with good reason: it's absolutely delicious.
The focaccia is more like pizza than other focaccia, so the name is slightly misleading. It consists of very thin bread sandwiching a fresh, soft cheese called stracchino* (also crescenza), which has a very individual flavour and texture. The whole lot is baked in the same way as a pizza and comes out crispy on the edges and deliciously soft and gooey in the centre.
We ended up in Recco one evening after a particularly strong craving for the stuff inspired us to go on an homage. And where we ended up was Da Lino. Having only eaten the focaccia in focaccia shops and pizzerias, it made a nice change to appreciate it as part of a good meal. This is a family restaurant that takes food and hospitality seriously, as well as offering an interesting menu.
We started with swordfish ravioli to share which was extremely good. Very light and full of flavour. Then onto the Recco, which was as good as ever. Again, one portion was enough to feed two people; as it is in most pizzerias, so bear that in mind if you visit. The rest of the menu was quite fishy, not surprising as Recco is right on the coast.
The service here is great and prices reasonable. And don't take my word for it. Da Lino is a member of the Consorzio Recco Gastronomica, so it has the official stamp of approval for local food. Recco itself isn't a very lovely town, but if you have the time, it's worth a trip put here from Genoa to try focaccia di Recco in its hometown.
*Vegetarians beware: stracchino contains rennet, or caglio in Italian.Related to:
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