Quaresimali are my obsession this Easter! I have already made them three times as they cannot last until Easter! They are ancient Liguria...
Sweet ravioli, a carnival joke.
Carnival sweet ravioli represent an ancient Genovese confectionery tradition, where marzipan, in different shapes and colors, appears...
Farinata: the Genoa chickpea tart.
I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought...
My perfect chestnuts cake (gluten free and low fat too)
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...
My mom’s savoy cabbage rolls
Fabio's father owns a small farm in the near countryside where vegetables grow naturally gigantic. Yesterday a savoy cabbage slightly...
Ketchup Italian style (or Salsa Rubra).
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...
Lettuce and eggs soup
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...
Bagnun – Ligurian fresh anchovy soup
The sparkling skin of the anchovies, the intense smell of fresh tomatoes and basil, the bright green and red colors: all this let me...