Summer time of salads: fast, fresh, light. But also with a story to tell, why not? In Liguria we have a couple of salats that with their ingredients represent our region, …
Summer equals vacation, friends, simplicity, slowness. Instead of the usual dinner, an aperitif in the garden or on the terrace with chilly wine, perhaps sparkling, and a few good things to …
photo: Lucapuccio Last summer at a small restaurant on the beach of Bogliasco (tables straight on the beach, noise of the waves as background music and feet in the sand) a …
The recipe of sea bream parchment baked is an example of how genuine, simple, easy and tasty the Italian Riviera cuisine can be. Rosemary, sage, pine-nuts, olives, cappers and garlic …
The recipe for Ligurian stockfish stew "stoccafisso accomodato" has been in my pen for some time and was just waiting for a good opportunity to get out. This came with Peter …
Whilst baked stuffed anchovies are a traditional Genoese recipe, anchovies stuffed with chards, breaded and fried for me are a family recipe. My grandmother prepared them in the summer, my …
Anchovies, this is the season. Stuffed anchovies baked or stuffed anchovies fried ? Two recipes, tied for first as goodness. One belongs to the Genoese tradition, the other to our family …
Anchovies cacciatore, "alici alla cacciatora" in Italian, is a culinary nonsense. "Alla cacciatora" or "cacciatore" means hunter style, hunter. Generally this adjective describes a dish made of chicken or game, but …
Cappon magro, such a curious recipe. Born as a poor dish, consisting mainly in leftovers and fish of little importance, over the years it became the most festive and sumptuous …
Spring is the right time to buy cuttlefish, it's their season. This is clear in my mind when I enter the Genoa covered market (Mercato Orientale) almost breathless, arms already loaded …
Sometimes we find ourselves fond of something even if we have never seen it before. Sometimes it is a person met on a particular occasion (kindred souls who finally meet?), sometimes it's …
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