Ligurian basil pesto, how old is this traditional recipe?

A brief history of the most eaten green sauce in the world. Often, during cooking classes, my guests ask how old the pesto recipe is. In...

VALLE IMPERO, where oil flows in rivers.

A little-known corner of Liguria, inextricably linked to an essential product of Ligurian cuisine: extra-virgin olive oil. Plus what to...

How to experience a magical place out of the mass tourism "black hole" , my favorite places plus a local recipe. My approach to the Cinque...

Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key...

Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers...

A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a...

In the delicious Genovese “fritto misto” with a mix of fried meat and vegetables, there is always a diamond-shaped fried item with a soft...

For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of “cavolini” (translated sprouts): puffs...

Here my fav recipes for a Liguria Easter menu. If you are looking for inspiration for your Easter feast, Today I share with you the most...

Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! Maybe it’s...