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 are the sparring partners of …
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 and Concetta, a happy retired …
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 mom still prepares them when …
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 tradition. Two way of cooking: …
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 not for fish. Nonetheless this recipe …
Cappon magro, such a curious recipe. Born as a poor dish, consisting mainly of leftovers and fish of little importance, over the years it became the most festive and sumptuous preparation of the Ligurian cuisine, …
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 with innumerable bags and a …
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 an object that fit perfectly …
The sparkling skin of the anchovies, the intense smell of fresh tomatoes and basil, the bright green and red colors: all this let me foretaste a dinner outside in a light summer night. The bagnun is …