|Liguria Inland | Autumn in Val Graveglia and roasted chestnuts

A contemplative post this time. I spent the last two weekend in Val Graveglia harvesting chestnuts and mushrooms and this is a short photo...

|Liguria Food guide| Italian Riviera wines

The grapes harvesting season in the Italian Riviera has just begun, then what better time to talk a little about the most famous wines...

| Liguria food guide | Santa Margherita

Where to eat the best Italian Riviera food in Santa Margherita Ligure. If you are spending some days in Santa Margherita you will quite...

|Liguria Food guide| Italian Riviera traditional pasta & where to buy

Which are the Italian Riviera traditional pasta shapes? What are their origins? How are they made and seasoned? Where to buy some Ligurian...

Chinotto of Savona: hard skin tender heart

Behind the shaped iron gate a dusted road bordered by tall stone columns runs: it cuts in half a large orchard with thick trees of dark...

Eattiamo: authentic Italian artisanal food products conquer the world

When I started to travel through Liguria in search of "slow food" stories to tell so to show the most intimate folds of my region...

Valleggia apricots, my granny’s jam and Wally’s apricot tart, more or less.

Small, delicate, soft, sweet and fragrant. This is Valleggia apricots, arrived long time ago from the Far East, discharged by chance in the port of Savona and in time became a product of excellence of that coastline.

Bitter orange blossoms water: Italian Riviera aristocratic essence

Bitter orange tree comes from far away. It started its journey from South East Asia and seed by seed it made its way through Oman, Persia and Egypt to arrive in 1000 AC on the coasts of the Arabian Mediterranean Sea