Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with judgment and experience are enough to create excellent dishes. Stroscia cake of …
White as the sky, roofs and streets of Genoa these days. White as the snow that enveloped Genoa in a whirlwind of icy wind. The white cardoon with its candor has the taste and shape of …
This recipe for the Genoese roasted rice tastes of friendship. My friend Serafino (a famous genoese butcher now on retirement and son of one of the most popular restaurant owner in Genoa in the fifties) …
Cappon magro, such a curious recipe. Born as a poor dish, consisting mainly of leftovers and fish of little importance, over the years it became the most festive and sumptuous preparation of the Ligurian cuisine, …
THE HISTORY OF GENOA CAKE (PANDOLCE) Like every dessert that represents Christmas for a city, Pandolce (u pandùce, in Genoese dialect) better known in the UK as Genoa cake, has its own story, or better its …
How many new things to do and project in these first days of winter. The first snow on the mountains in the backcountry of Genoa to celebrate with a day-trip and a snowball fight with an …
Chard pie has always been a family matter. It’s recipe was a formula hidden in my granny’s spontaneous gestures. If you asked her for it she was happy, even proud, to share it. You need …
You should know that few months after the opening of my blog I started offering Italian Riviera cooking classes to tourists visiting Genoa. The answer was immediate as well as surprising. Despite the beginning crowded …
Autumn has arrived. Really? Actually I think I've seen him passing away. A courtesy visit, maybe. A couple of days ago, just the time to mess up the fronds of the trees with a blast …
Eventually here it is! This is THE article where you will eventually find out all you must know about Genoese pesto: the right ingredients, the right tools, the original recipe and all the secret tips …
How do I love town markets! Those that are still held once a week, those where the food counters are always the same for years, the only survivors from the invasion - albeit shy in …
