La Baracchetta di Biagio

When visiting Liguria this past weekend, for the birthday of our good friend, Marco, we returned to a favorite haunt for lunch, La Baracchetto di Biagio. The casual atmosphere (just a small wooden shack and an adjoining covered terrace) and well-priced offerings here are not to be missed. We gorged ourselves on focaccetta (deep-fried focaccia pockets) and of course the better known, focaccia col formaggio.

Focaccetta

Focaccia col Formaggio di Recco

Since 1975, proprietor Biagio Palumbo (now with his daughter Giovanna) have been feeding the locals and tourists alike on their simply delicious specialties.

The focaccia dough is made with only flour (Italian oo 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.

La Baracchetta di Biagio
Via Marinai d’Italia
16036 Recco (GE)
p./f.+(0185)-720-658
info@labaracchetta.com
Open all year.
Closed: Mondays

The Palombo's also own a full service restaurant called I Due Ladroni above the port.
Established in 2000