A contemplative post this time. I spent the last two weekend in Val Graveglia harvesting chestnuts and mushrooms and this is a short photo reportage. Just to give you …
Sardenaria: some history, my recipe and where to eat it. Sardenaira is a historic dish, a gastronomical monument of the extreme western Italian Riviera, even beyond the France border. They say …
The grapes harvesting season in the Italian Riviera has just begun, then what better time to talk a little about the most famous wines produced in Liguria? First of all you …
Summer equals vacation, friends, simplicity, slowness. Instead of the usual dinner, an aperitif in the garden or on the terrace with chilly wine, perhaps sparkling, and a few good things to …
A new post to tell you about my recent stay in the Italian Riviera Inland and to share with you the recipe of the amazing Torta Baciocca, the potato savory …
photo: Lucapuccio Last summer at a small restaurant on the beach of Bogliasco (tables straight on the beach, noise of the waves as background music and feet in the sand) a …
Ligurian baked stuffed peaches are an ode to summer stone fruits. Yes, because all summer stone fruits (nectarine, peaches, apricots, cherries, plums) baked are excellent. Jams are the first …
The recipe of sea bream parchment baked is an example of how genuine, simple, easy and tasty the Italian Riviera cuisine can be. Rosemary, sage, pine-nuts, olives, cappers and garlic …
Turle are a typical first course of the so called “Cucina Bianca” literally White Cuisine. It is the traditional cuisine of the villages that rise on Monte Saccarello, in the …
I miss some things of my recent past - the one before COVID to be clear - more than others. Mainly those small things that populated my daily life without …
For Palm Sunday it's a tradition in the Italian Riviera baking sweet donuts, called "canestrelli", covered with colored sprinkles. People used to bring them to Church for having them …
