My last post was on Genoese meat ravioli, one of the most traditional dish of our Region. Unfortunately I did not have enought time to...
Tocco, the traditional Genoa meat sauce
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Genoese meat ravioli, back to the origins.
There are those who defined the Genoese meat ravioli as "the most exquisite of all the soups in the world" (Giovanni Casaccia,...
Genoese Roasted rice, a recipe from a friend.
This recipe for the Genoese roasted rice tastes of friendship. My friend Serafino (a famous genoese butcher now on retirement and son of...
My granny witch’s detox soup
A new year has commenced, under the skin flows and tickles a desire of renewal. The desire to put a full-stop and write a new paragraph...
Tagliatelle with Genoese mushroom sauce
How many new things to do and project in these first days of winter. The first snow on the mountains in the backcountry of Genoa to...
The complete guide to Genoa pesto sauce
Eventually here it is! This is THE article where you will eventually find out all you must know about Genoese pesto: the right...
Short story of trofie and the recipe of chestnuts trofie
The story of trofie (or troffie or trofiette) speaks of women seated at the kitchen table rhythmically modelling, one by one, with a swift...
Whitebait soup, just vintage and elegant
Sometimes we find ourselves fond of something even if we have never seen it before. Sometimes it is a person met on a particular occasion...
The medieval Italian corzetti (or croxetti) with marjoram pesto
UPDATED - I begin this new year with an ancient recipe, ‘cause I need some history, I need stuff which survived the times and requires...
Chickpeas and chard soup (zemin di ceci)
Chickpeas and chard soup is a classic fall recipe of the Italian Riviera. As you know in the past peasants used to cook lots of...
