Where to Eat the Best Focaccia in Italy
"A family-run bakery and pasticceria on the promenade renowned for an iconic Ligurian flatbread made with local Stracchino cheese; customers queue each morning for sheets of gooey focaccia al formaggio and other varieties (onion, sage, anchovy, olive, plain) that are baked fresh daily since the 1960s. The shop traces its roots to a historic oven and a crafty workaround in 1970 that allowed the owners to sell focaccia on Sundays by treating it like a dessert; that entrepreneurial spirit grew into the first dedicated focacceria on the Riviera. The production is hands-on and generational—thin layers of dough encase spooned nuggets of creamy cheese, finished with olive oil and salt—yielding a contrasting crisp-and-pillowy texture. The business remains family-centered, with multiple generations working early hours, producing roughly 40 sheets a day depending on weather and tourist flow, and it’s recognized by the regional consortium as an authentic producer of the traditional Focaccia di Recco." - Lauren Breedlove
