In Liguria there are countless historical pasta shapes. “Gasse” are one of them. Literally they mean loops and they are an ancient Genoa pasta shape that few people still remember. You know I love bringing to light historical food finds, not only to let them live...
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...
Genoese have always been used to eat lasagna on the day of Epiphany, and there is no reason not to respect this tradition! Genoa indeed was the first city in Italy to master the art of making pasta (we are talking about the twelfth century). Yes, before Naples. And...
Pansoti are the typical Italian Riviera ravioli-style pasta to eat at home on Sunday lunch. This is my family recipe. This dish is a clear example of Ligurian cuisine: linked to the territory, genuine, straightforward but always extremely tasty. Pansoti...
I decided to open this blog with one of the first dish I remember to have entirely made by myself and which made me feel a real cook and so proud of myself. I was about 7 years old when, after childhood hours spent sat in my grandmother (Nonna Mina Mina) ’s...