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 …
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 …
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 …
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 …
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 …
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 …