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 …
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 the trees with a blast …
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 …
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, nothing more than a bunch …
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 …
Oh, fried sweet milk! When I was a child and we went to the restaurant with my parents – which occurred quite seldom as the best restaurant was my granny’s home – I always wished …
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 face this word getting increasingly …
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 was always lacking and it …
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 territory, genuine, straightforward but always …
