Cesare Casella

"The Genovese turn a plate of trenette al pesto, a simple primo or first course, into a perfect well-rounded meal by adding green beans and potatoes. I had an astounding plate of this at a Genovese restaurant called Manuelina with my friend Giorgio Onesti and on the way home became obsessed with creating a Tuscan pesto."

Sandra Desautels

"It’s light and crispy, and at the same time oozing with all that delicious cheese… now I understand all the hype and why people come here from as far as Milan at the end of a boozy night to get their fill!"

Maurizio Bertera

"Manuelina, the place where Fugassa de Reccu - as it used to be called - becomes an art."

Blitz Quotidiano

"A temple of focaccia."

Paolo Massobrio

"And the focaccia from Manuelina really is inimitable: the pastry crust is perfectly crisp, the cheese enwraps everything and you immediately feel like having some Vermentino or Pigato, the two white wines typical of Liguria, which they never run out in the rich cellar of this loveable place."

Claudio Sacco

"I have always been passionate about focaccia di Recco. In Manuelina, my dream came true and I've "found" the best one in the world."

Fred Plotkin

"When served fresh and tossed with local pastas such as trenette, it bears no resemblance to the industrial jarred pestos that arrive in our markets."

Camilla Micheletti

"In the Manuelina's focacceria you can also eat the focaccia pizzata, but the experience of trays filled with focaccia al formaggio that come to the table and disappear in a flash is unforgettable."

Daniela Traverso

"In Recco focaccia can be found in all restaurants: among the best is definitely the one from Manuelina."

Cinzia Alfe

"Hikers, pilgrims, travelers, or card players could refresh themselves with a piece of that tasty, fragrant focaccia filled with fresh cheese, accompanied by a glass of wine taken directly from the barrel, savoring the warm and familiar atmosphere that pervaded the place."