Convivium

Vin per Focaccia defines itself as "Street Food for refined palates", and it couldn't be otherwise with a patron like Enrico Pivieri, Chef of the "fine dining" restaurant Il Cavallo Scosso, which we have always appreciated. The Roman pala is one of the most delicious baked products. The crunchiness, the lightness of the dough and its digestibility due to the high hydration and the long natural leavening undoubtedly make it one of the diamonds of Made in Italy bread making. Here at Vin per Focaccia it is further embellished with a range of delicious and always balanced fillings capable of surprising even the most demanding palates. Last but not least, it drinks very well, thanks to a careful and accurate selection of wine labels (but also, obviously, beer) to best accompany each ingredient. Do you want to post your comment? Make yourself the Critic on the Blog! Post your comment:

After 137 years of business and the succession of four generations of owners, Manuelina has become a true institution for all lovers of good food, so much so that it is the first natural and immediate association with the name of the town of Recco. Located in a decentralized position, just a few meters from the crossroads where the state road coming from the highway ends, Manuelina looks like an elegant Ligurian villa structured in several separate bodies: the restaurant, the Taste Hotel and the Focacceria Bistrot. The entrances of the Taste Hotel and Restaurant and the Focacceria are opposite each other. The interiors are full of eye-catching details, starting with the aquarium with shellfish and the kitchen visible through the glass window. The large dining room has marble floors, a ceiling with large wooden beams and a collection of Piatti del Buon Ricordo, a circuit of which Manuelina is a member. Since its inception in 1885, Manuelina's has become an inescap...