Once upon a time, when Saracen raids forced the dwellers of the Ligurian coast (not yet branded as the Italian Riviera) to run away from their homes and hamlets up to the mountains of the entroterra, feeding was definitely a tough task. But when the going gets tough… the tough get going, so to say, and cunning Ligurians from the Tigullio area found the way of turning a handful of flour and the only dairy products at hand (i.e. goat or sheep cheese) into what is nowadays known as one of the world’s gourmet wonders: focaccia col formaggio. Centuries later, Fred Plotkin thus defined this mouthwatering delight: "Probably the most addictive food on the planet". Tradition called for focaccia col formaggio to be eaten on November 2nd ,All Souls’ Day. It is made with the thinnest of dough, the crispy sheets filled with the tangy flavour of fresh "mollana vaccina" cheese from Sori or with Crescenza. Wine pairings call for white DOC Golfo del Tigullio Bianchetta or DOC Cinque Terre bianco. Red wine fans can have their pick from the region’s enological supply and opt for DOC DOC Riviera Ligure di Ponente Rossese d'Albenga.