Welcome!
I’m Enrica Monzani, a Liguria born and bred food writer, cookbook author, culinary researcher and food experience curator.
With the aim of preserving the Ligurian culinary heritage from the dust of time I share traditional recipes and my food trips around Liguria here and in my newsletter “Taste of Liguria”.
I also give cooking classes and organize food tours and experiences in Genoa and in Liguria.
If you love Liguria and its fresh, herby, sunny flavours, this is the right place to experience them!
Welcome!
I’m Enrica Monzani, a Liguria born and bred food writer, cookbook author, culinary researcher and food experience curator.
With the aim of preserving the Ligurian culinary heritage from the dust of time I share traditional recipes and my food trips around Liguria here and in my newsletter “Taste of Liguria”.
I also give cooking classes and organize food tours and experiences in Genoa and in Liguria.
If you love Liguria and its fresh, herby, sunny flavours, this is the right place to experience them!
Genoa Food
Tour
Market
day class
Private experiences
make your stay in Liguria unique
I crafted a small bunch of food experiences for groups exclusively available upon reservation.
Reach out to me to curate a one-of-a-kind, personalized, unforgettable food adventure in Liguria for your family and friends.
My book
Form my kitchen to yours a collection of the most iconic Ligurian recipes
Design your travel
On-line classes
JOIN ME ON MY food journey
Last Foodie Tips
Let me show you Liguria one bite at a time
Liguria food guide | Ligurian cookies
What would life be without a cookie to start the morning well, to pamper yourself at the end of the day or celebrate a special occasion? This is a timeless truth. what are those cookies that most often show off in Ligurian families, the result of countless attempts...
| Liguria food guide | Beigua Park.
Do you know the Beigua Park? It is one of the great protected natural parks of Liguria that stretches behind Arenzano and Varazze, west of Genoa. It is internationally recognized by UNESCO as a geo-park for its spectacular morphology. For its particular position...
A day in Val d’Aveto, the upper valley
Val D'Aveto, you know, fascinates me deeply. I’ve been visiting it for three summers. Short daily trips, nothing more, hanging around without a precise destination. But it was enough to fall in love with this corner of Liguria still so authentic, full of history, full...
A day in Val d’Aveto, from Rezzoaglio down.
Do you know Val d'Aveto? In 1945, during World War II, Ernest Hemingway, then a war journalist annexed to the American army, crossed it towards Piacenza and in the evening he wrote in his diary "Today I have crossed the most beautiful valley in the world". A nice...
|Liguria Inland | Autumn in Val Graveglia and roasted chestnuts
A contemplative post this time. I spent the last two weekend in Val Graveglia harvesting chestnuts and mushrooms and this is a short photo reportage. Just to give you an idea of how wonderful Ligurian inland is. Below I also share, as a side of this experience, my...
Last Ligurian Recipes
Bring Liguria on your table
Brandacujun – Potatoes, cod and evo oil magic
Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin olive oil is generally used as a condiment or as a base for fried foods. However, there...
Cheese focaccette from Megli
Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers of dough, stuffed with creamy melting cheese (crescenza). For us Genoese, cheese fritters represent the delicious...
Ligurian baked fish, my recipe
A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a handful of flavors that speak of Liguria: tomatoes, olives, oregano and an excellent extra virgin olive oil like that of...
