Castel Vittorio is an ancient medieval village that has dominated the Val Nervia from above since the 12th century. We are in the...
Brandacujun – Potatoes, cod and evo oil magic
Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key...
Cheese focaccette from Megli
Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers...
Ligurian baked fish, my recipe
A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a...
Latte Brusco, a creamy surprise in your fritto misto
In the delicious Genovese “fritto misto” with a mix of fried meat and vegetables, there is always a diamond-shaped fried item with a soft...
Cavolini with cream
For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of “cavolini” (translated sprouts): puffs...
10 traditional Ligurian recipes for Easter
Here my fav recipes for a Liguria Easter menu. If you are looking for inspiration for your Easter feast, Today I share with you the most...
Here my Fabbrizii Aperitif with aromatic herb biscuits
Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! Maybe it’s...
An ancient Liguria fresh pasta shape: gasse
In Liguria there are countless historical pasta shapes. “Gasse” are one of them. Literally they mean loops and they are an ancient Genoa...
Ricotta fritters: it’s Carnival time!
The traditional Ligurian fritters for Carnival are bugie, also known elsewhere in Italy as chiacchiere, crostoli, frappe…any Region a...