Here my Fabbrizii Aperitif with aromatic herb biscuits Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! …
An ancient Liguria fresh pasta shape: gasse In Liguria there are countless historical pasta shapes. “Gasse” are one of them. Literally they mean loops and they are an ancient Genoa …
Here in Italy, you may already know, the week before the beginning of Lend period we celebrate Carnival. Kids put on their funniest dreamy-like costumes, streets and public gardens …
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 …
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, …
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 …
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 …
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 …
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 …
For the French author Michel Tournier, cheese is, together with bread and wine, the trinity of the European table. They are made of milk, meadows, pastures, perfumes and cellars where …
Directly from the Maritime Alps, from the mountains of the extreme Western Liguria where a pastoral cuisine called "white cuisine" dominates, comes a simply surprising recipe of potatoes "in ta …
