Cibo di Strada

"Obviously the cult product is Focaccia di Recco, and the Moltedo version, carrying the family name, is worthy of such fame."

Dove Viaggi Corriere Della Serra

"A perfect focaccia, from the oven, with crescenza."

Laura Giannatempo

"A sprinkle of salt and a drizzle of olive oil and the bread is shoved in the blistering hot oven for less than ten minutes. The result; hands-down the best focaccia al formaggio I've ever eaten."

Chiara Brandi

"A traditional bakery where you can always find a tray of the most delicious freshly baked hot focaccia."

Stefano Caffarri

"The dough - unleavened - is so light that you almost don't feel it. The cheese is flavorful but not overwhelming and it is right in the middle."

Michela Becchi

"Among the house specialties, a special mention goes to the focaccia, the product that obtained the IGP mark thanks to the efforts of Gianni Carbone, father of the focaccia di Recco."

Camilla Micheletti

"The perfect focaccia, from the oven, which contains up to 14 trays, with crescenza cheese made exclusively from the milk of Ligurian origin, as the association for preservation requires."

Vincenzo Postiglione

"The focaccia bakes on the plate in the large rotating oven, made to hold up to 14 baking trays. A real spectacle!"

Daniela Traverso

"The thinnest dough with the crunchiest slightly folded edge and polenta flour on the bottom that increases the feeling of contrast between the crunchiness and the softness of the cheese. Greasy yes, but to the right point. I predict that Moltedo's focaccia will be in the top of the list for a long time."