Focaccia

The thing about Italy is the food is amazing! Each area has their own specialties and the Ligurian cuisine highlights were lots of fresh seafood, pesto (apparently invented in Genova to stop scurvy in sailors) and focaccia. 

Focaccia is EVERYWHERE here. People will stop at the the many stores selling it and load up with their parcels to take with them to the beach. There are quite a few different toppings but my favourite was definitely just the plain one topped with olive oil and salt and also one topped with onions. My daughter's favourite was one smeared with juicy tomato paste, dollops of pesto and grilled cheese.

I must say I'm not normally a fan of focaccia as I find it a bit too thick and doughy but the Focaccia Genovese is quite thin and crispy. I think we ate it nearly every day, sometimes two times a day!

On the second part of our trip we were in Recco which is famous for it's Focaccia di Recco. 

The best place to get this is at Focaccia in Piazzetta where this is pretty much the only thing they make. We went there twice during our stay. The first time we took it back to the hotel to eat it and I wasn't too impressed as the bread part had gone a bit soggy but the second time we had to wait for it to come out of the oven and ate it straight away, much better! It's basically a layer of Stracchino cheese baked between a few pieces of ultra thin focaccia. 

Happy Friday! Hope you all have a good weekend.

MP

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