Pizzeria da Leggieri

Hi, we're sorry if focaccia di Recco isn't one of your tastes, but I would like to inform you that the product is pale, with a thin, light texture, soft and not crunchy. A pale bottom is an indication of good cooking; on the contrary, the …Hi, we're sorry if focaccia di Recco isn't one of your tastes, but I would like to inform you that the product is pale, with a thin, light texture, soft and not crunchy. A pale bottom is an indication of good cooking; on the contrary, the pastry would be stringy and burnt, which absolutely must not happen. By searching on Google you can easily check for yourself the appearance and organoleptic properties of the product. We are sorry to encounter the false belief that it is raw, when it is simply a sheet of SOFT pasta, an essential peculiarity of the real Recco. Anyway, thank you for your review. The staff.More