How to pronounce Focaccia di Recco

Focaccia di Recco is written fugassa de Recco where it comes from. In the International Phonetic Alphabet it is /foˈkattʃa di ˈrɛkko/. In plain English letters that is foh-KAHT-chah dee REK-koh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Focaccia di Recco?

Focaccia di Recco is a bread or pastry of Italy. Where it comes from: Recco (Liguria). People usually eat it as a snack and at lunch or dinner. Its main ingredients are wheat & flour and dairy & cheese. It tastes rich and savory.

Where Focaccia di Recco comes from

Focaccia di Recco is one of 141 signature dishes of Italy on this map. See all dishes from Liguria.

• Pesto alla genovese · Noodles & pasta · Genoa

  Pesto alla genovese is a cold sauce of Genovese basil, garlic, pine nuts, olive oil, Parmigiano and pecorino sardo.

• Farinata · Street food · Genoa and Liguria

  Farinata is a thin, flat cake of chickpea flour, water, olive oil and salt, baked in a wide copper pan in a wood oven until the top is crisp and the inside soft.

• Trofie al pesto trofie · Noodles & pasta · Camogli and the Riviera di Levante

  Trofie are short, twisted pasta from the coast east of Genoa, around Camogli and Recco.

• Torta pasqualina · Main dish · Genoa

  Torta pasqualina is Genoa's Easter pie of greens and fresh cheese.

• Cappon magro · Main dish · Genoa

  Cappon magro is a towering Genoese salad of fish and vegetables, built into a pyramid on a base of ship's biscuits rubbed with garlic and soaked in vinegar.

• Focaccia genovese fugassa · Bread & pastry · Genoa

  Genoese focaccia, fugassa in dialect, is a soft flatbread about two centimetres thick, pressed with fingertips to make dimples that are filled with olive oil, salt and water before baking.

Food of Italy

Dishes like Focaccia di Recco in other countries

Same type of dish and similar main ingredients as Focaccia di Recco:

• Zagorski štrukli · Bread & pastry · Zagreb and Zagorje, Croatia

  Zagorski štrukli are rolls of very thin stretched dough filled with fresh cow's cheese, eggs and sour cream, cut into pieces and either boiled or baked with cream until golden on top.

• Banitsa баница · Bread & pastry · All Bulgaria, Bulgaria

  Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.

• Su böreği · Bread & pastry · Istanbul and Anatolia, Türkiye

  Su böreği, "water börek", is a layered pie of thin sheets of dough that are boiled one by one in water, like pasta, and then layered with butter and cheese, often white cheese with parsley, before baking.

• Khachapuri ხაჭაპური · Bread & pastry · Imereti and Adjara, Georgia

  Khachapuri is bread filled with cheese, and Georgia has a version for nearly every region.