produttori — Formia · Lazio
On the Golfo di Gaeta (Gulf of Gaeta), where Formia's historic centre looks out over the Tyrrhenian Sea, Piazza Guglielmo Marconi holds one of the longest-standing shops in southern Lazio. Since 1925, three generations of the Recco family have selected and aged cheeses and cured meats with a continuity few names can claim.
The delicatessen counter is the first act of every visit: wheels hanging from the ceiling, crates of aged cheese lined up, the unmistakable scent of provolone and mortadella greeting you at the threshold. For over a century, the Recco family has practised the art of selection here: Parmigiano Reggiano, cured meats of certified provenance, a range built with the same care handed down from generation to generation.
The provolone made in-house is the heart of the shop. Enzo Recco, master affineur, follows every stage with the precision of someone who knows the product from within: the pasta filata worked by hand, the tying, the checking of humidity in the area's natural caves. It is a craftsman's gesture that turns raw material into something distinctive, hard to find elsewhere.
On the shop's shelves, Recco's provolone comes in three intensities — mild, semi-spicy, spicy — after ageing that can reach up to twenty-four months in the area's natural caves. Gambero Rosso has counted it among the best in Italy. Alongside it, a curated selection of aged cheeses and chosen cured meats: every product carries a name, an origin and a certified provenance.
The window of Recco Gastronomia is open on Piazza Marconi, in Formia: the page holds the full story, the products, and how to order platters to take away, by reservation.
