That's Nancy Silverton, serving the focaccia di Recco at Chi Spacca, which may be the most irresistible thing I've eaten this year. Think crisp, paper thin layers of dough. Rich stretchy cheese. Olive oil. Salt. The play of textures is arresting - you focus on the amazing things happening in your mouth - and then you just stop thinking altogether and succumb to the sheer deliciousness of the dish.
Notes from Chi Spacca
Notes from Chi Spacca
Notes from Chi Spacca
That's Nancy Silverton, serving the focaccia di Recco at Chi Spacca, which may be the most irresistible thing I've eaten this year. Think crisp, paper thin layers of dough. Rich stretchy cheese. Olive oil. Salt. The play of textures is arresting - you focus on the amazing things happening in your mouth - and then you just stop thinking altogether and succumb to the sheer deliciousness of the dish.