By Jonathan Gold
If you dine regularly in Los Angeles' Italian restaurants, you have probably lived through the fresh-pasta wars, the head cheese skirmishes and the incursion of the massive T-bones. We have not yet quite climbed out of the charred rubble of the wood-fired pizza moment, where the mozzarella comes from buffaloes and the thermostat is always set to 800 degrees
So you may be surprised to discover that the latest battleground may be the obscure Ligurian specialty called focaccia di Recco, a stuffed flatbread from a town 20 minutes outside Genoa.
Source: http://www.latimes.com
