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 …
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 …
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 …
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 …
Val D'Aveto, you know, fascinates me deeply. I’ve been visiting it for three summers. Short daily trips, nothing more, hanging around without a precise destination. But it was enough to …
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 towards Piacenza and in the evening he …
For those of you who are not Ligurian: Levanto is a small village of 6K inhabitants, but during the summer it has as many as 26K, thanks to the tourism …
Liguria has a long tradition linked to pasta, both dry and stuffed. In fact for centuries, along with Campania and Sicily, it contested the primacy in the production and export …
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 …
