A thin dough dripping with creamy cheese: in addition to the legendary fugassa, Liguria has given birth to another of the most delicious baked goods, a regional heritage and treasure of Italian gastronomy: Recco focaccia. The name is linked to the small village that saw it born over a century ago, on the Riviera di Levante in Liguria.

The Manuelina focacceria created it, in operation since 1885 and renewed in 2019 by the heirs of a tradition that began almost by chance, starting from a humble homemade recipe, based on water, flour, extra virgin olive oil, and fresh cheese. An unparalleled goodness that conquers at the first bite thanks to the abundance of stringy cheese: usually, prescinsêua is used, a typical product with a very creamy consistency, or crescenza or stracchino.