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! …
Sardenaria: some history, my recipe and where to eat it. Sardenaira is a historic dish, a gastronomical monument of the extreme western Italian Riviera, even beyond the France border. They say …
A new post to tell you about my recent stay in the Italian Riviera Inland and to share with you the recipe of the amazing Torta Baciocca, the potato savory …
I miss some things of my recent past - the one before COVID to be clear - more than others. Mainly those small things that populated my daily life without …
Potato focaccia is the first thing I decided to bake since we were lockdown at home due to this damned Coronavirus. It is a soft spongy bread, something as soft …
First of all, let’s clear a big misunderstanding: Focaccia al formaggio is not a proper “focaccia” it’s not a flat bread with holes on the surface leaking extra-virgin olive …
I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought already made, deep hate mixed with discomfort when I prepared …
Focaccia in Genoa is ubiquitous. It is in our life from sunrise to sunset. We soak it in the cappuccino for breakfast (yes, we do, and it’s incredibly good), we …
Chard pie has always been a family matter. It’s recipe was a formula hidden in my granny’s spontaneous gestures. If you asked her for it she was happy, even proud, …
You should know that few months after the opening of my blog I started offering Italian Riviera cooking classes to tourists visiting Genoa. The answer was immediate as well as …
What to do when a huge box of fresh, flavoured, thorny artichokes– a present of your trusted farmer - stand mocking on the table of your kitchen? You watch it, …
