Our restaurant still keeps to the recipes of mamma Cecilia, that follow strictly the gastronomic traditions of the region giving particular attention to the quality of the ingredients with the use of Liguria olive oil, daily fresh fish and vegetables.

"Some typical courses...."


Farinata

Pour the water into a large mixing bowl and, mixing continuously, add the flour until a mixture is achieved which is sticky and forms a kind of veil when stirred with a wooden spoon; season with salt. Mix and remove the froth from time to time. Leave the mixture overnight. Put a little oil into the bottom of a fairly wide saucepan (if possible of copper), pour in the farinata to form a layer one finger deep. Make sure that the surface is thinly covered with oil; put in the oven for about half an hour and remove when the surface is golden and slightly crisp. At the moment of serving sprinkle with freshly ground pepper. It is excellent eaten both hot and cold.
Focaccia of Recco
Make a dough using two parts flour to one part water and roll out two thin layers. Place one of the layers in a baking tray greased with oil and dot with the cheese chopped into small pieces. Cover with the other layer and pierce the surface a few times with a fork to allow the steam to escape. Close the edges using a roller, sprinkle with oil and then with a large pinch of salt. Cook in a very hot oven until the focaccia is golden brown; remove from the oven and serve immediately.