Chef Nancy Silverton's discovery of focaccia di Recco transformed her understanding of focaccia, showcasing a delicate pastry layered with cheese rather than the traditional fluffy bread.
Michael Tusk from Cotogna successfully adapted Silverton's focaccia di Recco recipe, appreciating its satisfying texture combination of warm stracchino cheese and crispy top.
Freedom Rains, chef at La Connessa, highlights the allure of focaccia di Recco, calling it deceptively simple, a bread he's served since the restaurant's opening.
Roberto Caporuscio of Keste in New York underscores the diversity of focaccia in Italy, explaining that focaccia di Recco is distinctly unique from other variations.
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