The speciality of Liguria.
Soft and crumbly, with a great taste that everyone loves.
Traditionally eaten with just olive oil and salt for breakfast, today it is eaten throughout the day, but is especially tasty with a good cappuccino.

Softer, it has a richer taste because it is stuffed with vegetables, or onions, or olives, or small tomatoes, and of course with pesto.
It can be eaten as a complete meal, but is also good as a snack or aperitif.

This is the traditional food of Recco and is baked using its original recipe, by filling two ultra-thin sheets of pasta dough with real Crescenza cheese.