If in Liguria you talk about farinata, everyone thinks of farinata genovese , the batter of water and chickpea flour cooked in the oven in large copper pans (named “testi”). Everyone, though, except the inhabitants of Sestri Ponente, an ancient large...
It may be because it is the season and you can see it placidly sat on all greengrocer’s counters. It may be for its warm and enveloping color, which recalls that of the leaves on the trees or of the logs lit in the fireplace. Or it may be because I associate it with...
Fall is now embracing our days, the streets are covered with yellow leaves, the sea is getting grey, the air dry and chilly. Chestnuts, mushrooms, apples and pumpkins sit enthroned on the market stands. All these flavours keep me company and confort me in the...