Comments for A Small Kitchen in Genoa

Comment on Stroscia cake: THE extra-virgin olive oil cake. by Enrica

Enrica — Thu, 06 Oct 2022 08:04:51 +0000

In reply to Tim_H. Fantastic! Thank you for the details of for prose ing and cooking it with less refined flours!

Comment on Stroscia cake: THE extra-virgin olive oil cake. by Tim_H

Tim_H — Tue, 04 Oct 2022 19:05:37 +0000

We made a stroscia yesterday following your recipe. In a gas oven, you definitely need to flatten it as thin as possible (best is about 0.5-0.75 cm), use at least a 30 cm pizza pan and bake on the top shelf for about 45 minutes, turning after 20 minutes to get even browning. Crunchy, brown and delicious! I used 450 g white spelt flour and 50 g stoneground wholemeal wheat flour, so my liquids were a little more as both flours are quite thirsty. I am currently eating a piece for my dessert with some fresh raspberries, marscapone and a glass of chilled Vermouth…

Comment on My collection of recipes with anchovies by Amelia Thompson

Amelia Thompson — Mon, 08 Aug 2022 12:06:45 +0000

Thanks for this collection of recipes. Looks very tasty.

Comment on Linguini with mussel ragù, a reviewed old recipe by Anonymous

Anonymous — Sat, 23 Jul 2022 19:32:33 +0000

I had a dish like this on the Passeggiata Anita Garibaldi in Nervi. It was so delicious, I still remember the taste! Thank you for sharing this, so I can try to make it at home.

Comment on |Liguria Food Guide| Levanto by Katy

Katy — Sun, 10 Jul 2022 07:46:05 +0000

I agree, the stuffed mussels at Antica Trattoria Centro are simply delicious. Still thinking about them! Great recommendation, we ate there last week!

Comment on Ligurian baked stuffed tomatoes by Enrica

Enrica — Fri, 01 Jul 2022 14:35:33 +0000

In reply to Lynne.

Lynne! thank you so much for your words!
They mean a lot for me!
Look forward to cooking with you in my kitchen in Genoa then!

Comment on Ligurian baked stuffed tomatoes by Lynne

Lynne — Fri, 01 Jul 2022 14:14:00 +0000

This looks so lovely! I was amazed to find seeds for Cuore di Bue in Norway, so I have ordered some. I will try them next year. And I also just started your Udemy cooking class, and am feeling very inspired for the summer. Honestly, from the reviews, it seems I am not alone in wanting to have a “taste of Liguria” because I have ancestors who came from the area. Thank you for such an interesting course! I will be having a lot of fun with your blog and the course this summer in my cooking. Wishing you the best! Lynne

Comment on Farinata (Genoese chickpea flatbread): recipe, video and where to eat it in Genoa by Albert Jaeger

Albert Jaeger — Thu, 23 Jun 2022 14:31:40 +0000

Amazing post! I thought I knew the way to farinata heaven, but now I will have to tweak several steps, including how long to rest the mixture and the oven temperature. Bravo Enrica.

Comment on Genoa food ambassador for British Airways, yes! by Sylvia

Sylvia — Thu, 14 Apr 2022 03:51:37 +0000

Great video with superior photography and commentary.
I now feel like I know you, you are a gem!

Comment on Liguria hazelnut cake and the Italian ritual of sipping amaro after coffee by Lynne

Lynne — Tue, 29 Mar 2022 09:31:07 +0000

❤️ Love this!!! And I saw you have a Ligurian cooking class… I am putting it on my plans for August, September. Sadly, I just started an elimination diet that will last thru the summer to figure out some digestion issues. But I am excited for the cooking class! I bought chestnut flour and am going to try your recipe for the bread. That is allowed on this diet. Thank you! Lynne

Comment on |Inland| Valle Sturla and Torta Baciocca, the Ligurian potato pie by Enrica

Enrica — Mon, 14 Feb 2022 13:47:39 +0000

In reply to Taryn Gesmundo. Grazie infinite!

Comment on |Inland| Valle Sturla and Torta Baciocca, the Ligurian potato pie by Taryn Gesmundo

Taryn Gesmundo — Fri, 11 Feb 2022 01:13:58 +0000

Ho viaggiato nella regione e l’ho amata, ma solo recentemente mi sono interessato alla cucina locale. Grazie mille per le gloriose fotografie e le vivide descrizioni. Spero di visitarla di nuovo molto presto.

Comment on Traditional Ligurian focaccia (indirect method) by Nancy

Nancy — Wed, 02 Feb 2022 04:45:32 +0000

Ciao Enrica!

You’ve made me a proud wife as I made something so close to my husbands memory of focaccia genovese. I was unable to get the bottom a slight crust. Do you think placing the pan on a stone would help? Also. I’ve been waiting to find a recipe for grissini dal’acqua. Do you have one? It’s one of my favorite food memories in Genova.

Grazie Mille!

Comment on Farinata (Genoese chickpea flatbread): recipe, video and where to eat it in Genoa by Millie Figallo Maneely

Millie Figallo Maneely — Wed, 12 Jan 2022 22:28:06 +0000

Can’t wait to try this! My grandparents were from Genoa , emigrated to the US in 1900 and I still have cousins your area. Thank goodness for Facebook and the internet!
This sounds wonderful. My mother was a secretarial girl and not so much an Italian cook. So I have very few family recipes. Perhaps this will become my contribution for my children Wish me luck ! So glad I found your blog too!

Comment on Stroscia cake: THE extra-virgin olive oil cake. by Enrica

Enrica — Sat, 08 Jan 2022 10:15:15 +0000

In reply to Kiran Vadrevu. Hello Kiran, I've never tried it with different liquids. Maybe vegan milk? If you do then let me know!!