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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 '), also called focaccia di Recco or focaccia tipo Recco, which is made in Recco, near Genoa
In the past, it was mainly used as ingredient for focaccia al formaggio (tipo Recco), but nowadays, not being widely produced, prescinsêua is substituted by stracchino or crescenza (a similar cheese to stracchino cheese). [7]
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.
To assemble: position a rack in the center of the oven and heat the oven to 425°F (220°C). Uncover the dough, drizzle with the oil, and press down and dimple the dough with your fingers.
Focaccia, focaccia al rosmarino, focaccia barese, focaccia con il formaggio, focaccia dolce, focaccia genovese, focaccia pugliese, focaccia secca, focaccia veneta (fugàssa or fugassìn in Venetian language) Frisella; Grissino; Michetta; Moddizzosu; Muffuletta; Neccio
Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, focaccia con il formaggio ("cheese focaccia") or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria and eastern Tuscany) it ...
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 ...
Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other comuni (municipalities) in the area. [2] This pasta shape was not so common in Genoa until the mid-20th century, though the term trofie was already in use there and referred to gnocchi as a ...