{"id":55788,"date":"2026-10-08T07:15:20","date_gmt":"2026-10-08T07:15:20","guid":{"rendered":"https:\/\/darkseagreen-rook-345411.hostingersite.com\/?approfondimento=la-focaccia-de-recco"},"modified":"2026-10-08T07:15:21","modified_gmt":"2026-10-08T07:15:21","slug":"focaccia","status":"publish","type":"approfondimento","link":"https:\/\/italian-riviera.com\/fr\/riviera-di-levante\/recco\/focaccia\/","title":{"rendered":"La focaccia de Recco"},"content":{"rendered":"<p>La focaccia de Recco ne ressemble \u00e0 aucune autre : deux feuilles de p\u00e2te tr\u00e8s fines, sans levure, avec entre elles du fromage frais qui fond au four. Elle se mange chaude, \u00e0 peine d\u00e9coup\u00e9e, \u00e0 <a href=\"https:\/\/italian-riviera.com\/fr\/riviera-di-levante\/recco\/\">Recco<\/a> et dans quelques communes voisines. Ce guide explique ce qu&rsquo;elle est, d&rsquo;o\u00f9 elle vient, comment reconna\u00eetre la vraie et quand la go\u00fbter gratuitement lors de la f\u00eate de mai.<\/p>\n<ul>\n<li><strong>Nom officiel :<\/strong> Focaccia di Recco col formaggio IGP, depuis 2015<\/li>\n<li><strong>O\u00f9 elle est produite :<\/strong> uniquement \u00e0 Recco, Camogli, Sori et Avegno<\/li>\n<li><strong>Ingr\u00e9dients :<\/strong> farine, eau, huile d&rsquo;olive vierge extra, sel et fromage frais \u00e0 p\u00e2te molle au lait de vache<\/li>\n<li><strong>R\u00e8gle d&rsquo;or :<\/strong> jamais congel\u00e9e, mang\u00e9e \u00e0 la sortie du four<\/li>\n<li><strong>F\u00eate :<\/strong> le quatri\u00e8me dimanche de mai, d\u00e9gustation gratuite (24 mai en 2026)<\/li>\n<li><strong>\u00c0 ne pas confondre avec :<\/strong> la focaccia g\u00e9noise, \u00e9paisse et lev\u00e9e<\/li>\n<\/ul>\n<h2>Qu&rsquo;est-ce que la focaccia de Recco ?<\/h2>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" width=\"1024\" height=\"684\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1.webp\" class=\"wp-image-32660\" alt=\"Focaccia di Recco tout juste sortie du four\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1-300x200.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1-768x513.webp 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>La p\u00e2te est simple : farine, eau, huile d&rsquo;olive vierge extra et sel, sans levure. Elle est \u00e9tir\u00e9e \u00e0 la main jusqu&rsquo;\u00e0 devenir presque transparente, pos\u00e9e dans une grande plaque, garnie de morceaux de fromage et recouverte d&rsquo;une seconde feuille, que l&rsquo;on d\u00e9chire par endroits pour laisser sortir la vapeur. Un four tr\u00e8s chaud fait le reste en quelques minutes.<\/p>\n<p>Le r\u00e9sultat est fin, avec une surface croustillante et dor\u00e9e, couverte de bulles, et du fromage fondu et cr\u00e9meux dessous. On utilise de la crescenza ou du stracchino : le cahier des charges exige un fromage frais \u00e0 p\u00e2te molle au lait de vache pasteuris\u00e9.<\/p>\n<h3>La diff\u00e9rence avec la focaccia g\u00e9noise<\/h3>\n<p>La focaccia g\u00e9noise, la \u00ab f\u00fcgassa \u00bb, est lev\u00e9e, \u00e9paisse de deux doigts, assaisonn\u00e9e d&rsquo;huile et de sel, et se mange m\u00eame au petit-d\u00e9jeuner. Celle de Recco est un autre produit, plus proche d&rsquo;une feuille de p\u00e2te farcie. Les deux sont pr\u00e9sent\u00e9es dans notre guide <a href=\"https:\/\/italian-riviera.com\/fr\/genes\/que-manger\/\">que manger \u00e0 G\u00eanes<\/a>.<\/p>\n<h2>L&rsquo;histoire : l\u00e9gendes et faits<\/h2>\n<p>Deux r\u00e9cits circulent sur ses origines. Le premier la relie \u00e0 l&rsquo;\u00e9poque des raids sarrasins, quand on cuisinait avec le peu que l&rsquo;on avait. Le second \u00e9voque une focaccia de semoule et de fromage servie en 1189 aux crois\u00e9s ligures \u00e0 l&rsquo;abbaye de San Fruttuoso. Ce sont des traditions orales : aucun document ne les prouve.<\/p>\n<p>Les faits sont plus r\u00e9cents. La focaccia au fromage telle qu&rsquo;on la conna\u00eet est li\u00e9e aux focaccerie et trattorias de Recco de la fin du XIXe et du d\u00e9but du XXe si\u00e8cle : la plus ancienne encore cit\u00e9e existe depuis 1885. Apr\u00e8s la guerre, elle est devenue, avec le water-polo, le symbole de la ville reconstruite. En 2005, les producteurs ont fond\u00e9 le Consorzio Focaccia di Recco, et en 2015 l&rsquo;Union europ\u00e9enne lui a accord\u00e9 l&rsquo;IGP.<\/p>\n<h2>Comment reconna\u00eetre la vraie focaccia de Recco<\/h2>\n<p>Hors de la zone IGP, on trouve souvent de la \u00ab focaccia al formaggio \u00bb : elle peut \u00eatre bonne, mais ce n&rsquo;est pas la focaccia de Recco. Pour \u00eatre s\u00fbr :<\/p>\n<ul>\n<li>elle doit \u00eatre produite \u00e0 Recco, Camogli, Sori ou Avegno ;<\/li>\n<li>cherchez le logo IGP du Consorzio dans l&rsquo;\u00e9tablissement ou sur la carte ;<\/li>\n<li>elle arrive \u00e0 la sortie du four, jamais r\u00e9chauff\u00e9e ni congel\u00e9e ;<\/li>\n<li>la p\u00e2te est tr\u00e8s fine, presque translucide, sans mie ;<\/li>\n<li>le fromage est frais et cr\u00e9meux, pas filant comme de la mozzarella.<\/li>\n<\/ul>\n<h2>O\u00f9 la manger<\/h2>\n<p>\u00c0 Recco, on la trouve dans les boulangeries, les focaccerie et les restaurants, surtout dans le centre, autour de la via Roma et des rues proches de la mer. En boulangerie, elle se vend \u00e0 la part et se mange debout, pourquoi pas sur le front de mer ; au restaurant, on la commande enti\u00e8re pour la partager et on patiente, car elle est cuite \u00e0 la commande. Nous ne faisons pas de classement : choisissez un \u00e9tablissement qui affiche le logo IGP et la cuit sur place.<\/p>\n<p>Les meilleurs moments sont le d\u00e9jeuner et le d\u00eener : en milieu d&rsquo;apr\u00e8s-midi, les boulangeries peuvent ne plus en avoir. Camogli et Sori suivent les m\u00eames r\u00e8gles. \u00c0 G\u00eanes et ailleurs en Italie, beaucoup d&rsquo;endroits en proposent, mais elle ne peut pas s&rsquo;appeler focaccia di Recco IGP.<\/p>\n<h2>La f\u00eate de la focaccia de Recco<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"521\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-1024x521.webp\" class=\"wp-image-43280\" alt=\"Recco et sa plage entre les collines\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-1024x521.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-300x153.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-768x391.webp 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-1536x782.webp 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/recco-spiaggia-3-2048x1043.webp 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>La f\u00eate est n\u00e9e en 1955 et, depuis 2006, elle est organis\u00e9e par le Consorzio et la mairie. Elle a lieu chaque ann\u00e9e le quatri\u00e8me dimanche de mai : boulangers et Consorzio distribuent gratuitement des dizaines de milliers de portions sur des stands dans tout le centre.<\/p>\n<p>En 2026, elle s&rsquo;est tenue le dimanche 24 mai, avec des animations pour enfants le samedi. La focaccia nature et aux oignons \u00e9tait distribu\u00e9e d\u00e8s le matin, la focaccia au fromage IGP \u00e0 partir du d\u00e9but d&rsquo;apr\u00e8s-midi. Les stands \u00e9taient install\u00e9s autour de la piazza Nicoloso, de la via XX Settembre, de la via Vittorio Veneto, de la via Roma et de la via Assereto, avec la sc\u00e8ne principale devant la mairie et des concours de d\u00e9gustation.<\/p>\n<p>Conseils pratiques : venez en train, les parkings sont vite pleins ; faites la queue pour la focaccia au fromage avant le d\u00e9but de la distribution ; profitez-en pour une balade sur le front de mer ou un bateau vers <a href=\"https:\/\/italian-riviera.com\/fr\/riviera-di-levante\/camogli\/\">Camogli<\/a>.<\/p>\n<h3>Les focaccette de Megli<\/h3>\n<p>En avril, le hameau de Megli, sur les collines, organise une autre f\u00eate, la Sagra delle focaccette, qui a f\u00eat\u00e9 sa 54e \u00e9dition en 2026, avec distribution gratuite le dimanche apr\u00e8s-midi. Les focaccette sont une sp\u00e9cialit\u00e9 diff\u00e9rente de la focaccia au fromage.<\/p>\n<h2>Questions fr\u00e9quentes sur la focaccia de Recco<\/h2>\n<p><strong>Quel fromage utilise-t-on dans la focaccia de Recco ?<\/strong><\/p>\n<p>Un fromage frais \u00e0 p\u00e2te molle au lait de vache, comme la crescenza ou le stracchino.<\/p>\n<p><strong>La focaccia de Recco contient-elle de la levure ?<\/strong><\/p>\n<p>Non. La p\u00e2te se compose de farine, d&rsquo;eau, d&rsquo;huile d&rsquo;olive vierge extra et de sel, \u00e9tir\u00e9e tr\u00e8s finement.<\/p>\n<p><strong>Peut-on produire la focaccia de Recco IGP ailleurs qu&rsquo;\u00e0 Recco ?<\/strong><\/p>\n<p>Seulement \u00e0 Recco, Camogli, Sori et Avegno. Ailleurs, on peut faire une focaccia au fromage, mais pas sous le nom IGP.<\/p>\n<p><strong>Quand a lieu la f\u00eate de la focaccia de Recco ?<\/strong><\/p>\n<p>Le quatri\u00e8me dimanche de mai. En 2026, c&rsquo;\u00e9tait le 24 mai.<\/p>\n<p><strong>Peut-on congeler la focaccia de Recco ?<\/strong><\/p>\n<p>Le cahier des charges IGP l&rsquo;interdit : elle doit \u00eatre mang\u00e9e \u00e0 la sortie du four.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ce qu&rsquo;est la focaccia de Recco IGP, son histoire et ses l\u00e9gendes, comment reconna\u00eetre la vraie, o\u00f9 la manger et la f\u00eate de la focaccia en mai.<\/p>\n","protected":false},"featured_media":32660,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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