Onion shells stuffed with potatoes, onions, parmesan cheese and herbs, these are the Italian Riviera stuffed onions. A light and tasty recipe for your summer evenings. You prepare them in a short time, they cook …
We are in the middle of summer and I cannot fail to tell you about one of the salads that best represents this season in Liguria: the tomato cundigiun (or condigiun or condiglione) It is a …
Many are the rites of passage towards spring. The first walks without jacket or the skirts without socks despite the pungent air. The visit to the florist to dress up terraces and gardens, the afternoons …
I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought already made, deep hate mixed with discomfort when I prepared it at home. Yes, I’ve …
It may be because it is the season and you can see it placidly sat on all greengrocer’s counters. It may be for its warm and enveloping color, which recalls that of the leaves on …
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 …
Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with judgment and experience are enough to create excellent dishes. Stroscia cake of …
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 …
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 …
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 …