There is a small town, named Recco, in the region of Liguria, that is famous thanks to an exquisite food product the Focaccia with Cheese, that has entered the Olympus of the European Food Production, becoming one of the top products that represents Italy in the world.
Do you want to know the production method of this fantastic food?
It’s a real show to see how bakers and chefs’ expert hands mix the flour, water, olive oil and salt together and knead till dough is soft and smooth.
They live the dough sit for 30 minutes and then take a portion of it, pull into shape and place it on a greased baking sheet.
At this point, they shape the cheese in small walnut-sized pieces, covering the entire surface of the dough. Then, they take a second piece for the top, thinner layer and pull to the desired shape and size.
They place it on top of the lower layer and join the two pieces at the edges and press firmly overlapping the two sheets.
At the end, they pinch the top layer to form small holes and drizzle the focaccia with cheese of Recco with a little olive oil and sprinkle a little salt according to taste before baking in the oven on the maximum temperature until the surface is either golden or has brown streaks and bubbles.
RECCO’S FOCACCIA FESTIVAL
Since 1955, the fourth sunday of May, Recco celebrate its Focaccia with Cheese Festival, a sort of show container for everybody, adults and children, who can enjoy live music, dance, show cooking and cheerful challenges to eat focaccia with oil and focaccia with onions up to the “No Limits Challenge”, where 10 guest must eat a kilo of exquisite Focaccia with Cheese of Recco.
More information: www.focacciadirecco.it
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