Cheese focaccette from Megli

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

Ligurian baked fish, my recipe

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

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...

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish...

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...

Directly from the Maritime Alps, from the mountains of the extreme Western Liguria where a pastoral cuisine called "white cuisine"...

Baci di Alassio (literally kisses from Alassio) are one of the most representative sweets of the West Italian Riviera. Made up with...