As a private chauffeur in Italy, I've had my fair share of unusual requests, but this one takes the cake - or should I say, takes the focaccia.
It was a chilly November evening when I picked up Paul, a 60-year-old food enthusiast from Texas, at Rome's Fiumicino Airport. The moment he settled his 260-pound frame into my Mercedes Vito, he looked at me with the excitement of a kid on Christmas morning and declared: "Edward, we're going to Recco. Tonight. I've waited 20 years to try this focaccia!"
I couldn't help but smile. A 5-hour drive from Rome to the Ligurian coast for a piece of bread and cheese? But Paul wasn't just any customer - he was a man on a mission.
During our journey north, Paul regaled me with stories of how he'd read about Da Ö Vittorio in a 1990s food magazine and had been dreaming about their legendary "focaccia della notte" ever since. The restaurant, run by the Bisso family since 1860, had become famous for serving their incredibly light and crispy cheese focaccia to artists and performers who would drive from Genoa after their shows, often arriving in the early hours.
As we wound our way through the dark mountain roads of the Italian Riviera, Paul's enthusiasm was contagious. "You know," he said, "this focaccia has no yeast. That's why performers could eat it at midnight without worrying about digestion. It's like a secret midnight feast!"
We finally arrived in Recco just before midnight. The small coastal town was quiet, but Da Ö Vittorio was alive with warmth and light. The Bisso twins, Gianni and Vittorio, welcomed us as if we were old friends, not at all fazed by an American who'd driven from Rome just for their focaccia.
What happened next was nothing short of magical. The paper-thin crust crackled as Paul took his first bite, the locally-made crescenza cheese creating perfect strings between the layers. His eyes closed in pure bliss. "Twenty years of waiting," he whispered, "and it was worth every second."
Want to experience this magical focaccia yourself? Contact Edward to arrange your own gastronomic adventure to Recco!
Note: While I often escort visitors to the charming town of Recco, it's just one of many culinary destinations we can explore together. From the truffle regions of Piedmont to the pizza joints of Naples, I specialize in creating unforgettable Italian food experiences.
As a private chauffeur in Italy, I've had my fair share of unusual requests, but this one takes the cake - or should I say, takes the focaccia.
It was a chilly November evening when I picked up Paul, a 60-year-old food enthusiast from Texas, at Rome's Fiumicino Airport. The moment he settled his 260-pound frame into my Mercedes Vito, he looked at me with the excitement of a kid on Christmas morning and declared: "Edward, we're going to Recco. Tonight. I've waited 20 years to try this focaccia!"
I couldn't help but smile. A 5-hour drive from Rome to the Ligurian coast for a piece of bread and cheese? But Paul wasn't just any customer - he was a man on a mission.
During our journey north, Paul regaled me with stories of how he'd read about Da Ö Vittorio in a 1990s food magazine and had been dreaming about their legendary "focaccia della notte" ever since. The restaurant, run by the Bisso family since 1860, had become famous for serving their incredibly light and crispy cheese focaccia to artists and performers who would drive from Genoa after their shows, often arriving in the early hours.
As we wound our way through the dark mountain roads of the Italian Riviera, Paul's enthusiasm was contagious. "You know," he said, "this focaccia has no yeast. That's why performers could eat it at midnight without worrying about digestion. It's like a secret midnight feast!"
We finally arrived in Recco just before midnight. The small coastal town was quiet, but Da Ö Vittorio was alive with warmth and light. The Bisso twins, Gianni and Vittorio, welcomed us as if we were old friends, not at all fazed by an American who'd driven from Rome just for their focaccia.
What happened next was nothing short of magical. The paper-thin crust crackled as Paul took his first bite, the locally-made crescenza cheese creating perfect strings between the layers. His eyes closed in pure bliss. "Twenty years of waiting," he whispered, "and it was worth every second."
Want to experience this magical focaccia yourself? Contact Edward to arrange your own gastronomic adventure to Recco!
Note: While I often escort visitors to the charming town of Recco, it's just one of many culinary destinations we can explore together. From the truffle regions of Piedmont to the pizza joints of Naples, I specialize in creating unforgettable Italian food experiences.