This delectable cheese-filled focaccia hails from the town of Recco, Liguria's gastronomic capital where it can be found in every bakery, pizzeria, and restaurant. It was reportedly invented in the 12th century when, according to legend, the citizens of Recco were preparing this dish for the Crusaders with the little they had: flour, water, olive oil, and some cheese.

Unlike most other focaccia flatbreads, this one is made without yeast, and features a paper-thin, hand-pulled crust filled with the soft, mild-flavored cow’s milk cheese from Alpine pastures called stracchino or crescenza. By the end of the 1800s, focaccia di Recco had become traditionally associated with the celebration of All Saints' Day, but today it is prepared and enjoyed throughout the year. 

These deep-fried Sardinian pastries combine wheat or semolina dough with a slightly savory cheese filling. Sebadas are typically round and come filled with the sweet and aromatic young Pecorino Sardo cheese. Primarily a frugal and rustic dish, especially beloved by shepherds, sebadas were originally a savory dish, but nowadays they represent a classic Sardinian dessert.

They are traditionally served drizzled with honey (preferably of the Sardinian miele amaro variety) and dusted with sugar.

Crispelle is an Italian fried dough that is typically prepared in the southern parts of Italy. It consists of bread or pizza dough, and it can be plain or enhanced with other ingredients to make it savory or sweet. This specialty may come in various shapes - long strips, rings, or balls of dough - all of them deep-fried in hot oil until nicely colored.

Typical ingredients in the filling include sheep ricotta, anchovies, salted cod, sardines, broccoli, and potatoes for the savory versions, while the sweet versions are often plain with just powdered sugar, filled with raisins, or topped with honey.

A version of crispelle known as crispelle di riso are orange-and-cinnamon-flavored rice fritters that are usually soaked in sweet honey sauce. 

Pizzetta Cagliaritana, also known as pizzetta sfoglia, is a small, round snack is crafted from layers of pasta sfoglia (puff pastry) and topped with a simple yet flavorful tomato sauce, often garnished with a caper and a touch of anchovy paste.

Its diameter typically ranges from 6 to 10 centimeters (2.5-4"), with a thickness of 1.5 to 3 centimeters (0.6-1.2"). The origins of pizzetta cagliaritana are somewhat obscure, with various legends suggesting it emerged around the mid-20th century.

Some narratives attribute its creation to traveling chefs or foreign recipes introduced during historical invasions, while others speak of a fortunate culinary mishap.