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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.
In one bowl, Garner adds 4 cups of all-purpose flour, 2 teaspoons of yeast and 2 teaspoons of salt before whisking. She then folds in 2 cups of lukewarm water and forms the dough.
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]
Pizza ai frutti di mare; Pizza al taglio (Italian for pizza by the slice) Pizza al tegamino (or pizza al padellino) Pizza caprese; Pizza capricciosa; Pizza fritta (lit. ' deep-fried pizza ') Pizza Margherita; Pizza marinara; Pizza quattro formaggi (lit. ' four cheese pizza ') Pizza quattro stagioni (lit. ' four seasons pizza ') Pizza Rossini ...
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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.
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. ' red ') or without (bianca, lit. ' white ') tomato sauce.
It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466–1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. [ 7 ] [ 8 ] The dish predates the better-known Neapolitan pizza . [ 7 ]