ReccoLab

ReccoLab takes its inspiration from a small Italian village called Recco. A little south of Genoa in the Liguria region, the seaside spot has a star specialty: focaccia col formaggio di Recco. Made of two layers of dough filled with piping hot stracchino, it has been deemed so culturally significant (and delicious) the original recipe has been given PGI Status by the European Union.

Basically, you haven't lived until you've tried it—and luckily, the legends at ReccoLab have not one, but five versions of focaccia col formaggio di Recco for you to try. The Pizzata features tomato sauce, olives, oregano, capers and anchovies on top, while the Molto Buona (our favourite) is topped with prosciutto di San Daniele and Italian truffle. The recipes are as authentic as they come too—ReccoLab's founder Antonio Zambarelli is a Recco native and imports fresh shipments of Carioni stracchino direct from Italy. 

As well as this, ReccoLab has 24 different wood-fired pizzas on offer, the Frittura - deep-fried calamari, king prawns and zucchini, spaghetti with pipis and risotto Pescatora with mussels, calamari, octopus, prawns, chilly & parsley.

Wash it all down with an Aperol spritz or a classic Negroni, and you're practically harbourside lapping up the sea air and lashings of soothing stracchino in Recco. 

Image credit: Jude Cohen.