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 …
Every Italian region has its own cold cuts. Every peasant family, every village, had its recipes handed down from generation to generation to preserve for a long time that pork …
Baci di Alassio (literally kisses from Alassio) are one of the most representative sweets of the West Italian Riviera. Made up with hazelnut and chocolate, they were invented and patented by …
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 …
“When are we organizing our apéritif in the alley?” This is the question with which I opened the conversation the first night I sat at the table with my family in …
