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 …
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 smaller and …
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 …
This morning I was strolling with my son in the historic center of Genoa near the old port area – its very heart and soul. I had a stop at one of my favorite old …
How many times I found myself buying a piece of Savory Rice Pie to stop the hunger pains at lunch time? The reason probably is that this savory pie is actually the street food version of …
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 you must absolutely NOT forget to prepare! One of these – …
Few days ago I was hanging around on my old Genoese cooking books looking for some ideas for a traditional meat dish and I bump into the recipe of Tomaxelle, the Ligurian meat rolls. Why not? …