The focaccia di Recco, a gastronomic icon of Liguria, has recently captured the attention of the prestigious New York Times, projecting its fame beyond Italian borders and being appreciated by overseas palates. Famous for its popular authenticity, this delicacy is distinguished by the crispness of its thin dough, which encloses within it a creamy and generous layer of fresh cheese that, melting at the first bite, transforms the tasting into a true sensory experience.

The dish has been compared to an “Italian-style quesadilla” by the well-known U.S. newspaper, offering a sympathetic and curious interpretation of this homegrown specialty. Not surprisingly, renowned gastronomes such as Fred Plotkin, author of *Italy for the Gourmet Traveler, extolled its praises, even calling it an ideal candidate for their “last supper.”