Sea bream, parchment baked Ligurian style

The recipe of sea bream parchment baked is an example of how genuine, simple, easy and tasty the Italian Riviera cuisine can be. Rosemary,...

Liguria stockfish stew: recipe and some stories

The recipe for Ligurian stockfish stew "stoccafisso accomodato" has been in my pen for some time and was just waiting for a good...

Whilst baked stuffed anchovies are a traditional Genoese recipe, anchovies stuffed with chards, breaded and fried for me are a family...

Anchovies, this is the season. Stuffed anchovies baked or stuffed anchovies fried ? Two recipes, tied for first as goodness. One belongs...

This is the original traditional recipe of the iconic Ligurian fried anchovies. Ligurian fishermen, coming back home at night after an...

Anchovies cacciatore, "alici alla cacciatora" in Italian, is a culinary nonsense. "Alla cacciatora" or "cacciatore" means hunter style,...

Cappon magro, such a curious recipe. Born as a poor dish, consisting mainly in leftovers and fish of little importance, over the years it...

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...

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...

The sparkling skin of the anchovies, the intense smell of fresh tomatoes and basil, the bright green and red colors: all this let me...