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Focacceria Piccola Cucina - Interesting

tazerowe | Nov 23, 2009 05:49 AM

A few years back I visited Genoa and had a chance to drive out to Recco to try the famous Focaccia. It is very different from the bread you get in the states, with two thin crusts surrounding a creamy, sour cheese. It gets crisp in spots but also stays soft where the cheese melts into the dough. It is great, but never seen outside of that part of Italy. So, when I read a few weeks back that a place was going to try it in NYC, I was interested.

We finally tried it this weekend and it is a fairly good version. It might be a little less crisp than in Italy, but the cheese is great. We only tried the plain, although they have versions with proscuitto and other toppings. Not sure those are really authentic. We did try the rice ball as well, which is one huge ball with meat ragu. It was decent, but the focaccia is the real draw. I am not sure this is a destination spot, but definately something new to add to the New York food scene.

Piccola Cucina Focacceria
120 MacDougal St, New York, NY 10012

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