Ligurian recipes Archives - A Small Kitchen in Genoa

Brandacujun – Potatoes, cod and evo oil magic

Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key...

Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers...

A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a...

In the delicious Genovese “fritto misto” with a mix of fried meat and vegetables, there is always a diamond-shaped fried item with a soft...

For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of “cavolini” (translated sprouts): puffs...

Here my fav recipes for a Liguria Easter menu. If you are looking for inspiration for your Easter feast, Today I share with you the most...

Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! Maybe it’s...

In Liguria there are countless historical pasta shapes. “Gasse” are one of them. Literally they mean loops and they are an ancient Genoa...

February is the month when, here in Liguria, the first artichokes appear on the stalls of the market. The most coveted, the best, are the...

If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the...