Welcome!
I’m Enrica Monzani, a Liguria born and bred food writer, cookbook author, culinary researcher and food experience curator.
With the aim of preserving the Ligurian culinary heritage from the dust of time I share traditional recipes and my food trips around Liguria here and in my newsletter “Taste of Liguria”.
I also give cooking classes and organize food tours and experiences in Genoa and in Liguria.
If you love Liguria and its fresh, herby, sunny flavours, this is the right place to experience them!
Welcome!
I’m Enrica Monzani, a Liguria born and bred food writer, cookbook author, culinary researcher and food experience curator.
With the aim of preserving the Ligurian culinary heritage from the dust of time I share traditional recipes and my food trips around Liguria here and in my newsletter “Taste of Liguria”.
I also give cooking classes and organize food tours and experiences in Genoa and in Liguria.
If you love Liguria and its fresh, herby, sunny flavours, this is the right place to experience them!
Genoa Food
Tour
Market
day class
Visit my online Ligurian grocery
Private experiences
make your stay in Liguria unique
I crafted a small bunch of food experiences for groups exclusively available upon reservation.
Reach out to me to curate a one-of-a-kind, personalized, unforgettable food adventure in Liguria for your family and friends.
My book
Form my kitchen to yours a collection of the most iconic Ligurian recipes
Design your travel
On-line classes
JOIN ME ON MY food journey
Last Foodie Tips
Let me show you Liguria one bite at a time
Ligurian basil pesto, how old is this traditional recipe?
A brief history of the most eaten green sauce in the world. Often, during cooking classes, my guests ask how old the pesto recipe is. In their imagination (and perhaps in that of many Ligurians too), pasta with pesto has always existed on Ligurian tables, perhaps they...
Seeking gifts at the antiques market in Chiavari
Looking for a gift, especially for Christmas, isn’t it becoming a little bit stressful for you too? Bombarded by a commercial countdown that starts after Halloween, flooded with social and work commitments on the Christmas eve (which once was December 24, now if...
| Liguria food guide | Beigua Park.
Do you know the Beigua Park? It is one of the great protected natural parks of Liguria that stretches behind Arenzano and Varazze, west of Genoa. It is internationally recognized by UNESCO as a geo-park for its spectacular morphology. For its particular position...
A day in Val d’Aveto, the upper valley
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 fall in love with this corner of Liguria still so authentic, full of history, full...
A day in Val d’Aveto, from Rezzoaglio down.
Do you know Val d'Aveto? In 1945, during World War II, Ernest Hemingway, then a war journalist annexed to the American army, crossed it towards Piacenza and in the evening he wrote in his diary "Today I have crossed the most beautiful valley in the world". A nice...
Last Ligurian Recipes
Bring Liguria on your table
Tortun di Castel Vittorio, an out of the ordinary Ligurian zucchini pie.
Castel Vittorio is an ancient medieval village that has dominated the Val Nervia from above since the 12th century. We are in the backcountry of Ventimiglia, on the border with France. The locals here are very proud not only of their past, full of conquests and...
Brandacujun – Potatoes, cod and evo oil magic
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 olive oil is generally used as a condiment or as a base for fried foods. However, there...
Cheese focaccette from Megli
Have you ever heard of Megli’s focaccette? Nothing to do with focaccia, the flat Ligurian bread! They are fritters, made of thin layers of dough, stuffed with creamy melting cheese (crescenza). For us Genoese, cheese fritters represent the delicious...
