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
Seeking gifts at the antiques market in Chiavari
Looking for a gift, especially for Christmas, isn’t it becoming a little bit stressful for you too? Bombarded by a commercial countdown that starts after Halloween, flooded with social and work commitments on the Christmas eve (which once was December 24, now if...
| 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
Pumpkin Farinata
If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, though, except the inhabitants of Sestri Ponente, an ancient large district of...
Zembi d’arzillo, the Ligurian fish ravioli
Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the curious name of this preparation, “zembi” might come from the Arabic...
Fritters in Communion wafer: a retro appetizer for Christmas
The fritters in the Communion wafer (Friti in ta négia, in dialect) are really a dish of the past. One of those that are written in all the classic books of Ligurian recipes, but that does not prepare anyone anymore. A recipe that for our generation sways between the...