Eventually here it is! This is THE article where you will eventually find out all you must know about Genoese pesto: the right ingredients, the right tools, the original recipe and all the secret tips & tricks of Genoese cooks on how to make pesto. After having...
Vessalico is a small village of the Alta Valle Arroscia, a valley behind Albenga located on the ancient street connecting the western Italian Riviera with the near Pedimont. Here since the Eighteenth century each 2nd day of July the great Vessalico Garlic Fair takes...
UPDATED – Here my recipe of the traditional Ligurian walnut sauce and some ideas on how to use walnut sauce. This morning I was strolling with my son in the historic center of Genoa near the old port area – its very heart and soul. I had a stop at one of my...
There are recipes you must wait months to cook as their main ingredients must be at their peak and when the right time eventually arrives you must absolutely NOT forget to prepare! One of these – yes, jointly with jams – is homemade ketchup or, better, its...
Few days ago I was hanging around on my old Genoese cooking books looking for some ideas for a traditional meat dish and I bump into the recipe of Tomaxelle, the Ligurian meat rolls. Why not? At the end of the day meat rolls are an old-time dish. At home my granny...