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 olive trees and in the […]
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 …
Are you in Genoa and are you looking for the best restaurant where to eventually taste Italian Riviera fish dishes? Here it is! After a couple of month lying unfinished on my desk, today I …
I'm late, I know. But I had to slow down, unplug for a few time, take care of my home, of my children, of my hubby, of my friends. I took many long walks on …
This year for Christmas I chose to brush up some Genoese traditions that are lost in the memory of the old, those made of large and small rites that every child in Genoa once lived …
I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought already made, deep hate mixed with discomfort when I prepared it at home. Yes, I’ve …
It may be because it is the season and you can see it placidly sat on all greengrocer’s counters. It may be for its warm and enveloping color, which recalls that of the leaves on …
My last post was on Genoese meat ravioli, one of the most traditional dish of our Region. Unfortunately I did not have enought time to prepare and post also the recipe of their usual seasoning: …
