Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin …
A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a handful of flavors that speak of Liguria: …
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 and creamy texture. Do you know what …
For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of "cavolini" (translated sprouts): puffs generously stuffed with whipped cream and sprinkled with icing sugar …
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 iconic Ligurian Easter recipes. These …
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 …
