Traditionally also known as the “bread of the sea”, anchovies are a cornerstone of the seafood cuisine of Liguria. They migrate in schools, in front of the Ligurian coasts from spring to autumn but are also found in winter, even if at greater depths. In...
Salted anchovies are a staple of my pantry. They are a “flavor booster“ and the reason – Liguria old cook knew without knowing – is that they bring umami to any dish. Umami, what? Umami is the 5th sense of taste (jointly with sweet, salty, sour and bitter)...
The anchovy tart of Vernazza is one of the most typical and renowned dish of the beautiful and famous Cinque terre. Made with the genuine gifts of sea and land, this is an other gem of the ligurian cusine that you can easily prepare in less than 30 minutes.
Also known as Anchovies all’Ammiraglia, anchovies marinated with lemon are one of the most common starters of the Ligurian cuisine. They are often prepared for family lunches, they are invariably found among the “mixed appetizers” of Trattorias that...
Sardenaria: some history, my recipe and where to eat it. Sardenaira is a historic dish, a gastronomical monument of the extreme western Italian Riviera, even beyond the France border. They say it dates back to the Middle Ages. As many other ancient preparation it is...
