Last month I was invited to participate as a guest at the gastronomic event "Rapallo del gusto", a series of meeting focused on the promotion of local products and traditional …
Summer time of salads: fast, fresh, light. But also with a story to tell, why not? In Liguria we have a couple of salats that with their ingredients represent our region, …
Quaresimali are my obsession this Easter! I have already made them three times as they cannot last until Easter! They are ancient Liguria sweets traditional in the Lent period and …
Punctually late, here a Ligurian recipe for your Easter lunch: lamb with artichokes. Eating lamb at Easter is an ancient tradition spread throughout Italy if not in all Christian countries. Consuming …
Carnival sweet ravioli represent an ancient Genovese confectionery tradition, where marzipan, in different shapes and colors, appears almost every holiday. It is said that marzipan recipe was invented by a small …
As usual I reduce myself to the last minute. Just like the almond crunchy nougat, to be prepared even at the last minute. Here the recipe of this ancient, …
Sardenaria: some history, my recipe and where to eat it. Sardenaira is a historic dish, a gastronomical monument of the extreme western Italian Riviera, even beyond the France border. They say …
Summer equals vacation, friends, simplicity, slowness. Instead of the usual dinner, an aperitif in the garden or on the terrace with chilly wine, perhaps sparkling, and a few good things to …
A new post to tell you about my recent stay in the Italian Riviera Inland and to share with you the recipe of the amazing Torta Baciocca, the potato savory …
photo: Lucapuccio Last summer at a small restaurant on the beach of Bogliasco (tables straight on the beach, noise of the waves as background music and feet in the sand) a …
Ligurian baked stuffed peaches are an ode to summer stone fruits. Yes, because all summer stone fruits (nectarine, peaches, apricots, cherries, plums) baked are excellent. Jams are the first …