If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in...
Zembi d’arzillo, the Ligurian fish ravioli
Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh...
Liguria food guide | Ligurian cookies
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?...
Liguria food guide | Liguria cheeses
For the French author Michel Tournier, cheese is, together with bread and wine, the trinity of the European table. They are made of milk,...
Liguria food guide | Liguria cold cuts
Every Italian region has its own cold cuts. Every peasant family, every village, had its recipes handed down from generation to generation...
| Liguria food guide | Beigua Park.
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...
A day in Val d’Aveto, the upper valley
Val D'Aveto, you know, fascinates me deeply. I’ve been visiting it for three summers. Short daily trips, nothing more, hanging around...
A day in Val d’Aveto, from Rezzoaglio down.
Do you know Val d'Aveto? In 1945, during World War II, Ernest Hemingway, then a war journalist annexed to the American army, crossed it...
|Liguria Food Guide| Levanto
A chat about Levanto and its foodie secrets with Elisabetta Frega
|Liguria Food guide| Italian Riviera stuffed pasta
Liguria has a long tradition linked to pasta, both dry and stuffed. In fact for centuries, along with Campania and Sicily, it contested...