An ancient Liguria fresh pasta shape: gasse In Liguria there are countless historical pasta shapes. “Gasse” are one of them. Literally they mean loops and they are an ancient Genoa …
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 …
Liguria has a long tradition linked to pasta, both dry and stuffed. In fact for centuries, along with Campania and Sicily, it contested the primacy in the production and export …
Turle are a typical first course of the so called “Cucina Bianca” literally White Cuisine. It is the traditional cuisine of the villages that rise on Monte Saccarello, in the …
There are those who defined the Genoese meat ravioli as "the most exquisite of all the soups in the world" (Giovanni Casaccia, Genovese-Italian Dictionary, Genoa 1851). Someone like Ratto, author …
The story of trofie (or troffie or trofiette) speaks of women seated at the kitchen table rhythmically modelling, one by one, with a swift and expert gesture of the palm …
