Fred Plotkin, a food expert and author of Italy for the Gourmet Traveler, named the dish as his ultimate “last meal.” First mentioned in a document from 1189, this creamy focaccia, crafted from soft cheese and thin dough, is a symbol of culinary tradition in Recco. With IGP certification since 2011, the dish is legally produced only in Recco and nearby areas like Sori and Camogli.
The fame of this traditional focaccia spread in 2019, when another New York Times writer, Sebastian Modak, recommended it as a reason to travel to Liguria. Today, several American pizzerias are attempting to imitate this dish, although the true Focaccia di Recco can only be found in its place of origin.
This recent endorsement is a testament to how Italian culinary traditions, especially those from Liguria, continue to captivate palates worldwide, further strengthening the reputation of one of Italy’s most beloved foods.
Though popularized recently, this savory flatbread has deep historical roots. Documents dating back to 1189 reference a focaccia served to Ligurian crusaders during Pentecost at the Abbey of San Fruttuoso. The modern-day version is linked to Manuelina, a restaurant active since the late 19th century in Recco, which continues to champion this dish.
As its reputation grows internationally, the Focaccia di Recco remains a proud emblem of Ligurian culinary heritage, blending tradition and flavor in every bite.