Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the …
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 …
Summer time of salads: fast, fresh, light. But also with a story to tell, why not? In Liguria we have a couple of salats that with their ingredients represent our region, …
photo: Lucapuccio Last summer at a small restaurant on the beach of Bogliasco (tables straight on the beach, noise of the waves as background music and feet in the sand) a …
Cappon magro, such a curious recipe. Born as a poor dish, consisting mainly in leftovers and fish of little importance, over the years it became the most festive and sumptuous …
In Genoa, in the heart of the ancient harbour, it is still possible to buy from local fishermen a "zero miles" fish, just landed by fishing boats and often still …
