Manuelina's Recco Focaccia: Milanese recipe

Focaccia is a type of flatbread that has become a staple in Italian cuisine. It is enjoyed all over the country, and there are a variety of regional variations that give it a unique flavor profile. One of the most famous types of focaccia comes from the small seaside town of Recco, near Genoa. The Recco focaccia is a thin and crispy bread that is stuffed with a creamy cheese known as stracchino.

Manuelina’s is an iconic restaurant located in the heart of Recco. The restaurant has been around since the early 1900s and has become famous for its Recco focaccia recipe. The original recipe was created by Maria Ponzio, the founder of Manuelina’s, and has been passed down over the generations.

The key to making Manuelina’s Recco focaccia is in the dough. The dough is made with flour, water, yeast, salt, and a touch of sugar. It is then left to rise for several hours and rolled out into a thin layer before being baked in a wood-fired oven. The resulting bread is crispy on the outside, chewy on the inside, and is the perfect vessel for the creamy stracchino cheese.

The stracchino cheese used in Manuelina’s Recco focaccia is sourced from the local dairies in the region. Stracchino is a soft cheese made from milk that has been left to ferment for several hours. The cheese has a mild and creamy flavor that pairs perfectly with the crispy bread.

To make the Recco focaccia, the dough is rolled out into two thin layers. The stracchino cheese is then spread onto one of the layers, leaving a small border around the edges. The second layer of dough is then placed on top, and the edges are crimped together to form a seal. The focaccia is then baked in the wood-fired oven until it is crispy and golden brown.

The result is a simple yet delicious bread that has become a culinary icon in the region. Manuelina’s Recco focaccia is best eaten fresh out of the oven, while the cheese is still warm and gooey. It is often served as an appetizer or as a main course alongside a salad or soup.

The popularity of Manuelina’s Recco focaccia has spread beyond the region, and it is now enjoyed all over the world. Many restaurants and bakeries have attempted to replicate the recipe, but none have been able to match the authentic taste of Manuelina’s original recipe.

In conclusion, Manuelina’s Recco focaccia is a simple yet iconic dish that has become synonymous with the town of Recco. It is a testament to the power of traditional recipes and the importance of preserving culinary heritage. If you find yourself in the region, be sure to visit Manuelina’s and try their famous Recco focaccia. It is an experience that you won’t forget.