- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Hours
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 289.78 (Kcal)
- Carbohydrates 30.00 (g) of which sugars 0.67 (g)
- Proteins 12.17 (g)
- Fat 13.46 (g) of which saturated 0.65 (g)of which unsaturated 0.00 (g)
- Fibers 0.98 (g)
- Sodium 431.76 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tips and Storage for Focaccia di Recco
Focaccia di Recco, I recommend consuming it hot and fresh. As for the choice of cheese, to respect tradition, you should get fresh Ligurian cheese. Alternatively, Stracchino or Crescenza will also work for a satisfying result.
