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) …
A new year has commenced, under the skin flows and tickles a desire of renewal. The desire to put a full-stop and write a new paragraph of our life, perhaps more fluent and exciting than the …
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 …
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 …
The story of trofie (or troffie or trofiette) speaks of women seated at the kitchen table rhythmically modelling, one by one, with a swift and expert gesture of the palm of their hands, hundreds of …
Sometimes we find ourselves fond of something even if we have never seen it before. Sometimes it is a person met on a particular occasion (kindred souls who finally meet?), sometimes it's an object that fit perfectly …
I begin this new year with an ancient recipe, ‘cause I need some history, I need stuff which survived the times and requires time, roots to grasp to face this word getting increasingly smaller and …
Chickpeas and chard soup is a classic fall recipe of the Italian Riviera. As you know in the past peasants used to cook lots of pulses in their every-day meals. Meat was always lacking and it …
Pansoti are the typical Italian Riviera ravioli-style pasta to eat at home on Sunday lunch. This is my family recipe. This dish is a clear example of Ligurian cuisine: linked to the territory, genuine, straightforward but always …
This morning I was strolling with my son in the historic center of Genoa near the old port area – its very heart and soul. I had a stop at one of my favorite old …
Few days ago I was hanging around on my old Genoese cooking books looking for some ideas for a traditional meat dish and I bump into the recipe of Tomaxelle, the Ligurian meat rolls. Why not? …
