Focaccette

This recipe, a Ligurian classic, comes from Lorenza and Roberto Volpini, dear friends from Recco. Lorenza painstakingly taught me many things about cooking in Liguria, and I am grateful to her. Simone Volpini, their son, loves his mother’s cooking and devours her focaccette with great delight. Focaccette are indeed breads, sort of cheese-filled fry breads, that are popular as snacks and antipasti. They go well with a glass of light wine, either red or white.