Recipes

Genoa style artichokes frittata: february.

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the...

If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the...

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish...

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...

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?...

Directly from the Maritime Alps, from the mountains of the extreme Western Liguria where a pastoral cuisine called "white cuisine"...

Baci di Alassio (literally kisses from Alassio) are one of the most representative sweets of the West Italian Riviera. Made up with...

“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...

Traditionally also known as the "bread of the sea", anchovies are a cornerstone of the seafood cuisine of Liguria. They migrate in...

Val D'Aveto, you know, fascinates me deeply. I’ve been visiting it for three summers. Short daily trips, nothing more, hanging around...