When we talk about the famous cheese focaccia from Recco, we talk about Manuelina: since 1885, she is a landmark for the Riviera di Levante and beyond. 134 years ago it was a «simple» tavern, a few dishes and its focaccia, made with fresh cheese, olive oil, Manitoba flour and a «distinctive kneading» performed by the kitchen staff: first it was Manuelina, since 1990 it’s the chef Marco Pernati.
Today at Manuelina you can find the «Sailor cracker» soaked in vinegar with potatoes, carrots and green beans, as well as great lobster, red sea bream (besugo) and transparent goby (rossetti). Finally, an oyster or a prawn to really taste the sea. Tradition and revolution come together.
Master in Food&Wine Communication, programmatrice ossessiva, si perde in un buon bicchiere di vino. Ligure di nascita, milanese d'adozione, lavora nel team di Identita Golose
Ristorante con camere
