Visiting Italy?Many are the rites of passage towards spring. The first walks without jacket or the skirts without socks despite the pungent air. The...
MY GRANNY’S SPRING VEGGIE LASAGNAS
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Vegetarian recipes
Pumpkin time? Let’s savory pumpkin pie!
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...
Baked stuffed zucchini blossoms and me in the paper.
This recipe of baked stuffed zucchini blossoms came out of my kitchen unexpected. Last week I gave my first intensive two days cooking...
Stroscia cake: THE extra-virgin olive oil cake.
Simplicity often amazes. In the kitchen it is so: if you use excellent raw materials, few of them treated with care and combined with...
It snows. Roasted cardoons.
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...
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...
My granny witch’s detox soup
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...
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...
Minestrone soup:golden rules to make the real Genoese one.
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...
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.