Piccola Cuccina Focacceria

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Focaccia sandwiches as the next panini? That's the idea here—it's the second Piccola Cucina restaurant from Sicilian chef Philip Guardione. This time, though, Guardione is focusing on a single signature item: focaccia di Recco, a sandwich-like creation reminiscent of a calzone but daintier, made with two layers of thin crust enveloping melty, oozy crescenza cheese. The dish has its roots in the Italian town of Recco (neighboring Genoa), and is served at Piccola Cucina Focacceria in six varieties—with pesto, with prosciutto, with gorgonzola (all under $7.50)—alongside smaller Italian bites, like traditional pizza, arancini rice balls, mozzarella in carrozza and various desserts.

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