Here my Fabbrizii Aperitif with aromatic herb biscuits Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! …
An ancient Liguria fresh pasta shape: gasse 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 artichokes of Albenga, better known …
If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, …
Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the …
The fritters in the Communion wafer (Friti in ta négia, in dialect) are really a dish of the past. One of those that are written in all the classic books …
Directly from the Maritime Alps, from the mountains of the extreme Western Liguria where a pastoral cuisine called "white cuisine" dominates, comes a simply surprising recipe of potatoes "in ta …
Baci di Alassio (literally kisses from Alassio) are one of the most representative sweets of the West Italian Riviera. Made up with hazelnut and chocolate, they were invented and patented by …
“When are we organizing our apéritif in the alley?” This is the question with which I opened the conversation the first night I sat at the table with my family in …
Traditionally also known as the "bread of the sea", anchovies are a cornerstone of the seafood cuisine of Liguria. They migrate in schools, in front of the Ligurian coasts from spring …
Val D'Aveto, you know, fascinates me deeply. I’ve been visiting it for three summers. Short daily trips, nothing more, hanging around without a precise destination. But it was enough to …
