Recco

Recco takes half a day to see: trying focaccia col formaggio, the local specialty of two thin layers of dough filled with melted fresh cheese, at one of its historic focaccerias, is the main reason to visit, rounded out with a stroll around the small harbor. April-October is best. It's inexpensive for the Riviera di Levante. It was nearly leveled by bombing during World War II for being a key railway junction, and was rebuilt from scratch -which is why its architecture is more modern than its neighbors'-, but it kept its focaccia recipe intact, now protected with a Protected Geographical Indication.