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

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...

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| 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...

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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...

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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...

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Last Ligurian Recipes

Bring Liguria on your table

Genoa style artichokes frittata: february.

Genoa style artichokes frittata: february.

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the artichokes of Albenga, better known as thorny violet artichokes of Albenga (carciofo violetto di Albenga). Their peculiarity? The...

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Pumpkin Farinata

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...

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Zembi d’arzillo, the Ligurian fish ravioli

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...

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