Ligurian Pesto does not have roots as ancient as many other recipes of the Italian gastronomical tradition. It was in the half of the nineteenth century when we find it for the first time in the book of Giovanni Battista Ratto, a gastronome of that time, who mentions it in his work ‘La Cuciniera Genovese’.
Read MoreStreet food today and a primary source of sustenance once upon a time. Farinata is a savory cake made from chickpea…
Canestrelli are delicious and crumbly cookies enriched with icing sugar on them. Typical of Liguria and Piedmont, they have numerous versions…
Genoese Stuffed Zucchini (Zucchine Ripiene alla Genovese) are a traditional dish, prepared and appreciated in many families. Like any classic dish,…
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