Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin …
A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a handful of flavors that speak of Liguria: …
Traditionally also known as the "bread of the sea", anchovies are a cornerstone of the seafood cuisine of Liguria. They migrate in schools, in front of the Ligurian coasts from spring …
Salted anchovies are a staple of my pantry. They are a “flavor booster“ and the reason - Liguria old cook knew without knowing - is that they bring umami to any …
The anchovy tart of Vernazza is one of the most typical and renowned dish of the beautiful and famous Cinque terre. Made with the genuine gifts of sea and land, …
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, …
Also known as Anchovies all'Ammiraglia, anchovies marinated with lemon are one of the most common starters of the Ligurian cuisine. They are often prepared for family lunches, they are invariably …
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 …
Anchovies don't like much seasoning and they cook very fastly. Anchovy tart is the perfect example. Breadcrumbs, parsley, and some parmesan cheese will be enough to create a top class …
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 …
