When you say Liguria, in addition to Genoese pesto, you also think of the delicious and inimitable cheese focaccia, which from Saturday, May 26 to Monday, May 28 will be the star of the “Festa della Focaccia di Recco” to be held in Recco (Genoa).
It celebrates the traditional focaccia of Recco in a three-day event with a packed touring program that also includes music and markets, timed challenges for focaccia devourers, and most importantly, free focaccia tasting all day Sunday, May 27.
Like Genoese pesto, focaccia di Recco is a healthy and simple typical Ligurian product made with just a few ingredients: flour, fresh cheese, extra virgin olive oil, water and salt. It is in the choice of ingredients, and especially in the dexterity of the focaccia makers of Recco, that is the secret to this unique preparation made of very thin veils that no one can make the same way.
A characteristic preparation of Liguria protected by the PGI mark, this year the focaccia di Recco has received a prestigious recognition: thanks to the invaluable intervention of the Ligurian Region, which forwarded the report, the Focaccia di Recco Festival has been included among the official events of the international event “2018 Year of Italian Food” promoted by the Ministry of Cultural Heritage and Activities and Tourism (MIBACT) together with the Ministry of Agriculture, Food and Forestry Policies (MIPAAF).
Recco, a seaside resort town on the Riviera di Levante in Liguria, was bombed several times during World War II, losing its ability to attract tourists. It is thanks to the creativity and savoir-faire of its inhabitants that it has returned to shine and be known worldwide, including for its culinary tradition that has made it the Gastronomic Capital of Liguria.
A few small curiosities: the crescenza cheese used for the filling of the focaccia di Recco must be produced with certified milk from Ligurian stables. Finally, the Recco focaccia protection consortium has established that the PGI production area includes, in addition to Recco, Sori, Camogli and Avegno.
Well friends, this weekend let’s put aside the pesto and all go to Recco to eat the world’s best focaccia with cheese! …However, starting Monday, let’s get back to the exquisite Genoese pesto!