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 …
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