Liguria has a long tradition linked to pasta, both dry and stuffed. In fact for centuries, along with Campania and Sicily, it contested the primacy in the production and export …
Genoese have always been used to eat lasagna on the day of Epiphany, and there is no reason not to respect this tradition! Genoa indeed was the first city …
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 …
Anchovies don't like much seasoning and they cook very fastly. Anchovy tart is the perfect example. Breadcrumbs, parsley, and some parmesan cheese will be enough to create a top class …
The recipe of sea bream parchment baked is an example of how genuine, simple, easy and tasty the Italian Riviera cuisine can be. Rosemary, sage, pine-nuts, olives, cappers and garlic …
Turle are a typical first course of the so called “Cucina Bianca” literally White Cuisine. It is the traditional cuisine of the villages that rise on Monte Saccarello, in the …