1. -UDA- 1^G ling. Cavo, Crotti, Laurenzi, Parodi; Vernazza

2.  “Focaccia di Recco” is a tipycal Ligurian dish from Recco. Recco is known all over the world for this dish. The history of this dish began with the Third Crusade when the Recco’s farmers had to take refuge from saracen invasions in inland areas. They had just water, flour and oil, so they invented this dish. At the end of the 800s, the first “trattoria” opened and “focaccia col formaggio” was introduced in the menu but it was made just on 2 November, since the 50s when the tourism started, it has become one of the most popular dishes with tourists and it started to be made all the year round. Today it can be found in restaurants, pizzerias and baker shops.

3. INGREDIENTS FOR THE DOUGH  Strong white bread flour: 400gr  Salt:10gr  Extra-virgin olive oil: 40ml  Brewer’s yeast: 12gr  Water: 250ml INGREDIENTS FOR THE COVERING  Extra-virgin olive oil  A little salt  Stracchino or crescenza cheese: 400gr

4.  Place the flour, salt, yeast, olive oil, and water into a large bowl. Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minute to form a smooth, elastic dough. Cover with plastic wrap and let rest for 1 hour at room temperature. Oil the baking dish and after the dough has sat, remove the plastic wrap from it, divide it into 2 parts and roll 1 part with a rolling pin dusted with some flour until you get a thin layer about 2mm. Now flour you hands and stretch the dough over the back of your hands: should be almost transparent. Try not to pierce the layer, the cheese would come out and burn while cooking. Put the dough in a baking dish that you previously oiled and place in the cheese cut into pieces, not too small. Stretch out the other half of the dough until you get the usual layer and cover the stracchino cheese with it. Seal the edges of the 2 pieces of dough together and cut out the excess. Tear a few small holes in the top of the layer and opening it with your fingers to a void swelling during the cooking in the oven, then brush the dough with extra-virgin olive oil and sprinkle it with a little salt. Bake at 250 degrees for at least 10/15 until your focaccia is well browned. Take it out of the oven and eat it rigorously hot… and ENJOY YOUR MEAL!!!

5. Did you know that the brand “autentica focaccia col formaggio” was registered in 1997? Yes, because Recco Municipality had the brilliant idea to protect this delicious food from the several imitation all over Italy. In this way you’ll be sure to find under the name “focaccia col formaggio” only the Recco one; on the contrary all the others will be named simply “focaccia al formaggio”.