Genoa, a city rich in history and tradition, hides among its streets and alleys a legend full of twists and turns: the complicated story of Paciugo and Paciuga, two figures united by an indissoluble bond, but constantly tested by extraordinary events.
The…
Frisceu, farinata, focaccia... with its delicate flavour, Ligurian oil has made Genoese cuisine unique. Ligurian oil has flavour notes ranging from wild flowers to dried fruit and, due to its elegance, can also be used as a garnishing ingredient at the end…
There is no agreement on the name, let alone the recipe.
The Pissalandrea (or Pizza all'Andrea or Piscialandrea or Machettusa or Sardenaira, to name but a few) is a Ligurian focaccia from the Riviera di Ponente but also French from the Côte d'Azur,…
Voltaggio, province of Alessandria. We are in Piedmont, but only according to today's administrative criteria. In reality, here it is still Liguria, or rather Genovesato, that strip of land that is historically linked to Genoa and that rises from the sea to…
While for many people in the Tigullio area, the anchovy is part of the local tradition, for Michele Senno it is something more. Michele grew up in a family that has lived off the sea for at least a century, and when…