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...
It snows. Roasted cardoons.
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Bruschetta with artichokes and eggs
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...
Chard pie: recipes hidden in the hands
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...
Refocusing our priorities and an easy stewed green pea recipe
Yesterday I decided at the very last moment to cook the super fresh organic peas I had shelled in the morning watching an online tutorial (the benefits of e-learning and the damnation of multitasking!). I prepared stewed green peas, which here in Genoa are also called “peas a la bourgeoisie”. In my opinion this is the best way to enjoy seasonal peas when they are so fresh, pulpy and sweet that half of them disappears in your mouth while shelling them.
Italian Riviera artichoke pie: recipe and history
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...
Polpettone: an irresistible potatoes and green beans tart
Potatoes and green beans polpettone is a flagship dish, a symbol, of the Italian Riviera traditional cuisine: few poor ingredients, wisely...
My mom’s savoy cabbage rolls
Fabio's father owns a small farm in the near countryside where vegetables grow naturally gigantic. Yesterday a savoy cabbage slightly...
Ketchup Italian style (or Salsa Rubra).
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...
Spinaches and milk-cream balls
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...
