The origins of Focaccia di Recco go all the way back to the Crusades in the late 12th century when a dish very similar was mentioned in writing from that time and further references appeared in successive centuries. In the 1950s and 1960s it started to feature regularly on Ligurian menus and finally it achieved the recognition and protection of IGP status, but only for the Focaccia di Recco actually made in Recco and its immediate surroundings.

Most people order a portion of Focaccia di Recco as an appetizer at Da Ö Vittorio but this is also a serious Ligurian restaurant with so much more than just focaccia on offer. There is an extensive seafood menu as one would expect this close to the sea and a great wine list of mostly white wines to match