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Focaccia al formaggio or focaccia di Recco, a typical variety of focaccia made in Recco. Focaccia has countless variations along the Ligurian coast, from the biscuit-hard focaccia secca (lit. ' dry focaccia ') to the corn-flour, oily, soft Voltri version. [13] [14] An extreme example is focaccia con il formaggio (lit. ' focaccia with cheese ...
Recco is known for its focaccia con il formaggio (focaccia with cheese) which is made with stracchino. [7] [8] The consortium that dictates the official recipe of the focaccia, supposedly the result of a Saracen attack in the 13th century, has obtained the European Union PGI status for the recipe.
It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes, such as pansoti (similar to ravioli but filled with vegetables), focaccia al formaggio, and many savory pies, including Genoese Easter pie (torta pasqualina). [2] [3]
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). [1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of ...
Liguria and the Italian Riviera La Riviera italienne, travel poster for ENIT, ca. 1920. Christ of the Abyss at San Fruttuoso Abbey, Camogli. The Italian Riviera or Ligurian Riviera (Italian: Riviera ligure [riˈvjɛːra ˈliːɡure]; Ligurian: Rivêa lìgure [ɾiˈveːa ˈliɡyɾe]) is the narrow coastal strip in Italy which lies between the Ligurian Sea and the mountain chain formed by the ...
Pizza quattro formaggi (Italian: [ˈkwattro forˈmaddʒi]; lit. ' four cheese pizza '), also known as pizza ai quattro formaggi, is a variety of pizza in Italian cuisine that is topped with a combination of four types of cheese, usually melted together, with (rossa, lit.
The pizza di Pasqua (lit. ' Easter pizza ' ), in some areas also called crescia di Pasqua , torta di Pasqua , torta al formaggio or crescia brusca , is a leavened savory cake typical of many areas of central Italy based on wheat flour , eggs, pecorino and Parmesan .
Valtellina Casera (Lombard: Casera de la Valtolina) is a cheese made from semi-skimmed cows' milk in the northern Italian province of Sondrio. [2] Its origins date back to the sixteenth century and it is much used in the cuisine of the Valtellina: particularly in dishes based on buckwheat flour such as pizzoccheri and sciatt (toad(s) in Lombard language).