I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought already made, deep hate mixed with discomfort when I prepared it at home. Yes, I’ve …
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 that in addition to the …
Fabio's father owns a small farm in the near countryside where vegetables grow naturally gigantic. Yesterday a savoy cabbage slightly bigger than a basket ball entered my kitchen and landed in the terrace (hey, the …
There are recipes you must wait months to cook as their main ingredients must be at their peak and when the right time eventually arrives you must absolutely NOT forget to prepare! One of these – …
Today I was scrolling an old cook book of my granny on Liguria traditional cuisine, “Mandilli de saea” written by Franco Accame. This is a very nice cook book, with carefully selected traditional recipes, no …
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 …