Anchovies, this is the season. Stuffed anchovies baked or stuffed anchovies fried ? Two recipes, tied for first as goodness. One belongs to the Genoese tradition, the other to our family …
Many are the rites of passage towards spring. The first walks without jacket or the skirts without socks despite the pungent air. The visit to the florist to dress up …
Tomaxelle (or tomaselle) are meat rolls stuffed with meat, cheese and aromatic herbs. They are a dish of humble origins, born to reuse leftovers of boiled or roasted meat, but …
First of all, let’s clear a big misunderstanding: Focaccia al formaggio is not a proper “focaccia” it’s not a flat bread with holes on the surface leaking extra-virgin olive …
I'm late, I know. But I had to slow down, unplug for a few time, take care of my home, of my children, of my hubby, of my friends. I …
I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought already made, deep hate mixed with discomfort when I prepared …
It may be because it is the season and you can see it placidly sat on all greengrocer’s counters. It may be for its warm and enveloping color, which recalls …
My last post was on Genoese meat ravioli, one of the most traditional dish of our Region. Unfortunately I did not have enought time to prepare and post also the …
There are those who defined the Genoese meat ravioli as "the most exquisite of all the soups in the world" (Giovanni Casaccia, Genovese-Italian Dictionary, Genoa 1851). Someone like Ratto, author …
Most of those who has a thing about baking knows the “genoise” sponge cake. It’s the soft cake made just with eggs, sugar and flour, a few butter and no …
This recipe of baked stuffed zucchini blossoms came out of my kitchen unexpected. Last week I gave my first intensive two days cooking class in Cervo. My guest was Julie, …