Stracchino is usually eaten on its own but also as a filling for some kinds of bread: in Recco, on the Ligurian riviera east of Genoa, focaccia col formaggio ("cheese focaccia") or focaccia di Recco is typically filled with crescenza, while in Romagna and in parts of some nearby regions (e.g. northern Marche, Umbria and eastern Tuscany) it is a common filling for the cascione which is made out of piadina, a thin flat bread.
Give me a list of some preparations in which stracchino cheese is used/
- eaten on its own
- focaccia col formaggio
- cascione, which is made out of a thin flat bread called piadina filled with stracchino cheese