Stewed stockfish made Genoese style with potatoes, olives, pine nuts and flavours is called 'stoccafisso accomodato'. Stoccafisso is dried cod (while baccalà is salt cod). Being dried, stockfish is an ingredient that can be stored easily and for a long time and…
Tripe stew is one of the best-loved and most important dishes of Genoa's gastronomic tradition, so much so that this recipe can already be found in the first cookbook that collected typical local dishes in one volume: Ratto's famous 19th-century 'Cuciniera genovese'.…
Cuttlefish buridda is also known as cuttlefish with peas and potatoes. In Genoese cuisine, the word 'buridda' identifies more of a way of cooking and in fact, in addition to cuttlefish buridda, there is also fish buridda, stockfish buridda, etc., depending on…
Mesciua is a typical soup from La Spezia made with legumes and cereals (such as beans, chickpeas and spelt) boiled separately, in order to respect the correct cooking time of each ingredient, and then seasoned with oil and pepper: no other flavours…
Sea bass ravioli with shrimp sauce is a dish that always impresses, perfect from the holiday table (pasta dish recommended for the Christmas or New Year's Eve menu) to Sunday lunch in summer. We have chosen to dress our sea bass ravioli…
Spaghetti with cuttlefish ink is a typical Italian seafood dish, especially from Sicily and Veneto. Many versions of this recipe have been created, with the ingredients of the sauce changing according to personal taste. There are those who make it spicier, those…
Cappon magro is one of the best-loved recipes in the Ligurian gastronomic tradition. It is prepared in Genoese kitchens especially during the Christmas festivities, given the complexity of making it. This is also the main reason why it has become one of…
Ceci in zimino (chickpea soup genoese style) was the dish traditionally served in Genoa on the Day of the Dead, 2 November, and by extension also on fasting days when a low-fat diet was prescribed, hence also on Christmas Eve. Chickpeas have…
But how much do we Ligurians love to fry!
The fritto misto, the stecchi, the frisceu, the cuculli, the focaccette and even these barbagiuai, which not many people know... well, then let's say with our recipe that now is the right time to…
Capponadda is a Ligurian salad whose main ingredient is galletta del marinaio, a typical dry flatbread that gives the dish an incredible crunchiness. Despite its name, this traditional Ligurian recipe is not related to aubergine caponata. At most, Genoese capponadda bears some…