Quaresimali are my obsession this Easter! I have already made them three times as they cannot last until Easter! They are ancient Liguria sweets traditional in the Lent period and …
Punctually late, here a Ligurian recipe for your Easter lunch: lamb with artichokes. Eating lamb at Easter is an ancient tradition spread throughout Italy if not in all Christian countries. Consuming …
Before Colomba Pasquale ("Dove bread") became the hero on all Italian Easter tables, Cavagnetti were the traditional Easter pastries of the Italian Riviera. The name derives from the genoese dialect …
I've never imagined that cooking a roasted turkey would be such a great pleasure. Now I understand why most of the cooking books, especially those of the past times when …
I love wild herbs. But above all I love harvesting them. On Spring, in the lawn, at the bottom of drywalls or at the borders of the streets where they …
What gonna happen in the workshop of Romanengo – the most ancient Italian confectioner and historic shop of Genoa – during Lent period when the production of the traditional “quaresimali” …
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, …
