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...
Last month I was invited to participate as a guest at the gastronomic event “Rapallo del gusto”, a series of meeting focused on the promotion of local products and traditional cuisine. If you know my passion for everything “stuffed” you can...
