I first came across Focaccia di Recco at Chi Spacca, an Italian meat focused restaurant in Los Angeles, owned by Mario Batali, Nancy Silverton and Joseph Bastianich. They have a foccacia di recco on their menu that is nothing short of superb. The story goes, that Silverton first tasted this foccacia in Recco, Italy, and spent years perfecting her recipe, before putting it on the menu at Chi Spacca.
The moment I tasted it I knew it was something special, unlike anything I'd ever had. Paper thin foccacia is layered with a special creamy Italian cow's milk cheese (crescenza or stracchino), then another piece of foccacia is place on top, and the whole thing is roasted at a crazy high temperature until it's golden, bubbly and pipping hot.
It just so happened that my husband and I were going to be driving through Recco last month on our honeymoon and we decided to make a pit stop for lunch to try the famous foccacia. Unfortunately, the place Silverton recommended was closed, so I found another place, Foccacia in Piazetta online. It is rated #1 on Tripadvisor so I figured it must be great.
The place was not very aesthetically appealing... Two tiny tables were outside and the inside was just a counter and an oven. There was no menu and a refrigerator with waters and sodas. We ordered the house special and sat outside and waited for our prize.
After about 10 minutes, the foccacia arrived:
We asked the owner of the shop if we could buy a pan... But they keep their pans and recipes under lock and key! Even Silverton apparently had to wait for a cook to be done with their shift and buy a pan in the parking lot.
Overall, a very special dish... With a lot of cheese, dough and love. If you every come across focaccia di recco. Do try it. You won't be disappointed!