Foodie tips Archives - Page 3 of 7 - A Small Kitchen in Genoa

Farinata: the Genoa chickpea tart.

I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought...

Genoese focaccia: the perfect recipe

Focaccia in Genoa is ubiquitous. It is in our life from sunrise to sunset. We soak it in the cappuccino for breakfast (yes, we do,...

Chinotto of Savona: hard skin tender heart

Behind the shaped iron gate a dusted road bordered by tall stone columns runs: it cuts in half a large orchard with thick trees of dark...

Pandolce: the traditional Christmas Genoa cake.

THE HISTORY OF GENOA CAKE (PANDOLCE) Like every dessert that represents Christmas for a city, Pandolce (u pandùce, in Genoese dialect)...

My best traditional restaurants in Genoa

The most frequent question I receive when I finish a Genoa traditional cooking class or a Genoa food tour ,just before saying good bye...

Eattiamo: authentic Italian artisanal food products conquer the world

When I started to travel through Liguria in search of "slow food" stories to tell so to show the most intimate folds of my region...

Valleggia apricots, my granny’s jam and Wally’s apricot tart, more or less.

Small, delicate, soft, sweet and fragrant. This is Valleggia apricots, arrived long time ago from the Far East, discharged by chance in the port of Savona and in time became a product of excellence of that coastline.

Bitter orange blossoms water: Italian Riviera aristocratic essence

Bitter orange tree comes from far away. It started its journey from South East Asia and seed by seed it made its way through Oman, Persia and Egypt to arrive in 1000 AC on the coasts of the Arabian Mediterranean Sea