I'm late, I know. But I had to slow down, unplug for a few time, take care of my home, of my children, of my hubby, of my friends. I …
Most of those who has a thing about baking knows the “genoise” sponge cake. It’s the soft cake made just with eggs, sugar and flour, a few butter and no …
Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with judgment and experience are enough to …
THE HISTORY OF GENOA CAKE (PANDOLCE) Like every dessert that represents Christmas for a city, Pandolce (u pandùce, in Genoese dialect) better known in the UK as Genoa cake, has its …
How do I love town markets! Those that are still held once a week, those where the food counters are always the same for years, the only survivors from the …
Small, delicate, soft, sweet and fragrant. These are Valleggia apricots, arrived long time ago from the Far East, discharged by chance in the port of Savona and in time became a …
I love wild herbs. But above all I love harvesting them. On Spring, in the lawn, at the bottom of drywalls or at the borders of the streets where they …
At Vallebona, a tiny old village in the backcountry of Bordighera - west Italian Riviera - sweet fritters ( bugie in Italian, bouxie in dialect) are a traditional recipes prepared not …
I was working on a post on dried chestnuts of Bormida Valley a Slow Food presidia of the Italian Riviera (coming soon, its a kinda small reportage) and I thought …
Oh, fried sweet milk! When I was a child and we went to the restaurant with my parents – which occurred quite seldom as the best restaurant was my granny’s …
For my first Christmas on-line I’ve planned to post the recipe of the quick and easy Italian Riviera flat panettone. I bump into the perfect recipe last week when I went …