Marinetta: true Genovese focaccia since 1946 In Genova Voltri they bake a focaccia thin, greasy and delicious loved by Fabrizio de Andrè, Gino Paoli, [...]
Mule,s balls Someone know them as Mortadella of Campotosto but their characteristics are very different from any type of [...]
Tagliatelle with catfish Ingredients: (4 people) g. 400 catfish (2 fish 200 gr. Each.) g. 300 of fresh tagliatelle, 1 clove garlic, 3 [...]
An interesting and little-known Italian salami: Ciauscolo Ciauscolo: typical Marche salame, known as “The Salame that spreads” ciauscolo History: Rosy, [...]
Snails caviar Maybe it’s a bit premature to talk about and especially to understand what implications may have in the [...]
How do the Negroni? The recipe and the real story A bartender in the footsteps of the Earl Negroni, between myth and legend, in search of the origins of the [...]
Culurgionis Ingredients for 4 people): 500 grams of potatoes, 10 cl of olive oil, 100 grams of fiscidu (goat cheese in [...]
Bari Tiella (rice, potatoes and mussels) The name of this specialty is of vernacular origins – Tiella, it has the meaning of pan – and it [...]
Rabbit with sauce peverada Ingredients A rabbit cleaned and cutted, a little flour, white wine, garlic, onion, rosemary, sage, a few [...]
Peverada Sauce The peverada sauce was the ancient sauce prepared by Venetian nobles to accompany the game (hares and [...]