Bread & Co. Archives - A Small Kitchen in Genoa

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...

Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! Maybe it’s...

Sardenaria: some history, my recipe and where to eat it. Sardenaira is a historic dish, a gastronomical monument of the extreme western...

A new post to tell you about my recent stay in the Italian Riviera Inland and to share with you the recipe of the amazing Torta Baciocca,...

I miss some things of my recent past - the one before COVID to be clear - more than others. Mainly those small things that populated my...

Potato focaccia is the first thing I decided to bake since we were lockdown at home due to this damned Coronavirus. It is a soft spongy...

First of all, let’s clear a big misunderstanding: Focaccia al formaggio is not a proper “focaccia” it’s not a flat bread with holes on the...

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

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,...

Chard pie has always been a family matter. It’s recipe was a formula hidden in my granny’s spontaneous gestures. If you asked her...