A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a handful of flavors that speak of Liguria: tomatoes, olives, oregano and an excellent extra virgin olive oil like that of...
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 curious name of this preparation, “zembi” might come from...
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...
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, a land made of strong contrasts, long distances and people always in balance between the...
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 friend of mine, regular at that place, ordered for me. What arrived on the table, to my great...
