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 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 …
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, …
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 …
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 …
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 …
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 …
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, …
Autumn has arrived. Really? Actually I think I've seen him passing away. A courtesy visit, maybe. A couple of days ago, just the time to mess up the fronds of …
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 …
Fava beans pesto has been occupying a line in my “post to do” list since last year. It appeared on April, when this blog was just a work in progress, …