Recco focaccia conquers the States: “It’s going full blast, it’s become a very trendy food. It’s like a brand”

History

The tour of bakeries and restaurants of Golfo Paradiso by Kevin Pang, a successful American journalist-editorialist-author, to discover the secrets of its production: “But it should be eaten where it was born, it is much better”

05 July 2024 at 01:00

2 minute read