Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin …
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: …
“When are we organizing our apéritif in the alley?” This is the question with which I opened the conversation the first night I sat at the table with my family in …
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 …
Val D'Aveto, you know, fascinates me deeply. I’ve been visiting it for three summers. Short daily trips, nothing more, hanging around without a precise destination. But it was enough to …
Grandma’s stuffed tomatoes are a must on our summer tables. In Liguria, the tomato par excellence are "cuore di bue" tomatoes, a tomato that has the shape of a beef heart. …
The vegetable garden we have in our home in Cervo every year slowly gives us smooth and shiny eggplants. We love them all, one by one, ‘cause they are the result …
Have you ever had to wake up late and not have more time to organize something with friends? Or to have friends over but an almost empty fridge? Sometimes it …
Salted anchovies are a staple of my pantry. They are a “flavor booster“ and the reason - Liguria old cook knew without knowing - is that they bring umami to any …
The anchovy tart of Vernazza is one of the most typical and renowned dish of the beautiful and famous Cinque terre. Made with the genuine gifts of sea and land, …
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, …
