Tagliatelle with Genoese mushroom sauce
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 …
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 …
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 …
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 …
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 …
UPDATED - 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 …
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 …
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 …
UPDATED - Here my recipe of the traditional Ligurian walnut sauce and some ideas on how to use walnut sauce. This morning I was strolling with my son in the historic …
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, …
Today I was scrolling an old cook book of my granny on Liguria traditional cuisine, “Mandilli de saea” written by Franco Accame. This is a very nice cook book, with …
I decided to open this blog with one of the first dish I remember to have entirely made by myself and which made me feel a real cook and so …