The true story of the zuppa inglese
Why zuppa inglese is called so if it is born in Modena? It is one of the desserts most appreciated by [...]
Recipes
Marinetta: true Genovese focaccia since 1946
In Genova Voltri they bake a focaccia thin, greasy and delicious loved by Fabrizio de Andrè, Gino Paoli, [...]
Tagliatelle with catfish
Ingredients: (4 people) g. 400 catfish (2 fish 200 gr. Each.) g. 300 of fresh tagliatelle, 1 clove garlic, 3 [...]
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 [...]
The Ligurian Stuffed
Ligurian women in the cuisine for centuries fill whatever; pasta, meat and all the vegetables except the [...]
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