Which are the Italian Riviera traditional pasta shapes? What are their origins? How are they made and seasoned? Where to buy some Ligurian pasta? AN HYSTORICAL GLIMPSE FIRST Maybe you don’t know that Genoa can easily be considered one of the most […]
Ratatuia always had the flavor of summer to me. I remember my grandmother who every year, in summer, had to deal with overflowing boxes of vegetables that the farmer used to bring her from …
Onion shells stuffed with potatoes, onions, parmesan cheese and herbs, these are the Italian Riviera stuffed onions. A light and tasty recipe for your summer evenings. You prepare them in a short time, they cook …
We are in the middle of summer and I cannot fail to tell you about one of the salads that best represents this season in Liguria: the tomato cundigiun (or condigiun or condiglione) It is a …
Whilst baked stuffed anchovies are a traditional Genoese recipe, anchovies stuffed with chards, breaded and fried for me are a family recipe. My grandmother prepared them in the summer, my mom still prepares them when …
Anchovies, this is the season. Stuffed anchovies baked or stuffed anchovies fried ? Two recipes, tied for first as goodness. One belongs to the Genoese tradition, the other to our family tradition. Two way of cooking: …
Just imagine. A long table under a grapevine pergola, the white linen tablecloth trembling under a light breeze, the blue sea there, below, stretched like a silk bedsheet. All around the shining silver green of …
Many are the rites of passage towards spring. The first walks without jacket or the skirts without socks despite the pungent air. The visit to the florist to dress up terraces and gardens, the afternoons …
When you visit a city and have no friends’ kitchens to rely upon, restaurants usually are the first option that comes to your mind for eating and tasting delicious local traditional dishes. Well actually …
Tomaxelle (or tomaselle) are meat rolls stuffed with meat, cheese and aromatic herbs. They are a dish of humble origins, born to reuse leftovers of boiled or roasted meat, but over time they became also …
First of all, let’s clear a big misunderstanding: Focaccia al formaggio is not a proper “focaccia” it’s not a flat bread with holes on the surface leaking extra-virgin olive oil. It is, actually, an ancient …
