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, an American personal chef travelling …
White as the sky, roofs and streets of Genoa these days. White as the snow that enveloped Genoa in a whirlwind of icy wind. The white cardoon with its candor has the taste and shape of …
This is the recipe my granny used to prepare as soon as huge boxes of fresh artichokes arrived from our farmer of Albenga (btw in Albenga the best ever Italian Riviera artichokes grow!). Before starting to …
Chard pie has always been a family matter. It’s recipe was a formula hidden in my granny’s spontaneous gestures. If you asked her for it she was happy, even proud, to share it. You need …
Summer this year makes its thunderous entry without even waiting for the solstice. Today very early in the morning I’m writing on the terrace. The light breeze coming from the sea is going to give me …
What to do when a huge box of fresh, flavoured, thorny artichokes– a present of your trusted farmer - stand mocking on the table of your kitchen? You watch it, you try to ignore it, …
Potatoes and green beans polpettone is a flagship dish, a symbol, of the Italian Riviera traditional cuisine: few poor ingredients, wisely measured, for a plate extremely good, healty and light. In the rest of Italy polpettone …
Fabio's father owns a small farm in the near countryside where vegetables grow naturally gigantic. Yesterday a savoy cabbage slightly bigger than a basket ball entered my kitchen and landed in the terrace (hey, the …
There are recipes you must wait months to cook as their main ingredients must be at their peak and when the right time eventually arrives you must absolutely NOT forget to prepare! One of these – …
I always face a wall when I try to convince my child to eat some vegetables. I was discussing about it with our pediatrician yesterday (for the twentieth time…). He sarcastically told me that recently a …
