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 worthy of festive days. They […]
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: …
There are those who defined the Genoese meat ravioli as "the most exquisite of all the soups in the world" (Giovanni Casaccia, Genovese-Italian Dictionary, Genoa 1851). Someone like Ratto, author of one of the first …
Most of those who has a thing about baking knows the “genoise” sponge cake. It’s the soft cake made just with eggs, sugar and flour, a few butter and no baking powder. A cake extremely …
This recipe of baked stuffed zucchini blossoms came out of my kitchen unexpected. Last week I gave my first intensive two days cooking class in Cervo. My guest was Julie, an American personal chef travelling …
