Manuelina

The Carbone family continues the tradition of their grandmother and with the help of their chef Aldo Capurro prepare the current specialty of the house, Corzetti dei Fieschi alle quattro stagioni along with tradizionale focaccia al formaggio made according to the original recipe.

Gloria Carbone, grandaughter of Emanuela, will assist you with the restaurants' extensive menu.

Corzetti dei Fieschi alle quattro stagioni is hand-made corzetti pasta, a coin-sized pasta stamped with decorative wooden molds (the molds are hand-carved by artisans living in the hills surrounding Recco). The pasta is served with roasted vegetables.

The focaccia dough is made with only flour (Italian 00 white flour) and water and stretched to a veil like sheet and filled with "Stracchino" or "Crscenza" cheeses (from Lombardy) and cooked in a 525° F oven for 7 or 8 minutes.

Cappon Magro, another house specialty, literally means, lean capon. It is an extraordinary seafood dish of layered cooked vegetables, garlic crackers, hard-boiled eggs, pickles, olive oil, garlic, capers and at least a dozen kinds of fish. The fish are usually tuna, crayfish, bass, and shrimp. The dish is molded, then topped with lobster and oysters. Despite its name their is no capon in the dish at all.

Manuelina is a member of Ristorante Buon Ricordo. If you dine at Manuelina and order the Corzetti dei Fieschi alle quattro stagioni, ask for the hand-painted, commemorative ceramic plate, compliments of the restaurant.

The family also owns the small modern Hotel La Villa next to the restaurant.

Manuelina
Via Roma, 278
16036 Recco
Liguria / Riviera di Levante
p.+(0185)-74128
f.+(0185)-721677
Closed: Monday

This restaurant is easily accessible just off the Recco exit of the A12 autostrada. Look for the signs when you come down to the bottom of the exit ramp. The restaurant is to the left.