"Recco" is a noun that refers to a regional Italian dish with its origins in the Ligurian region, more specifically the town of Recco. It consists of a savory and thin base made from a simple combination of flour, salt, water, and sometimes a small amount of oil. This foundation is then filled with a generous amount of local cheese, most commonly a soft and mild variety called stracchino or crescenza.
Traditionally prepared in a wood-fired oven, the recco is baked until the crust becomes golden brown and crispy, while the cheese melts inside, creating a gooey and delicious filling. The result is a mouthwatering flatbread-like delicacy that perfectly balances the richness of the cheese with the lightness of the dough. Recco is typically served in wedges or slices, making it ideal for sharing.
Due to its unique flavor and texture, recco has gained popularity beyond its place of origin and can now be found in various parts of Italy and even internationally. It is often enjoyed as an appetizer or a light meal, particularly during celebrations and gatherings. The dish has become a symbol of Ligurian cuisine and is cherished for its simplicity, highlighting the use of fresh, quality ingredients.
Overall, "recco" is a noun that represents an Italian dish featuring a thin, crispy dough filled with local cheese, originating from the town of Recco in Liguria.
