Author: admin
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Extra virgin olive oil
The Ligurian extra virgin olive oil is one of the excellent products of Liguria, protected by a DOP brand together with the typical Ligurian basil, the one with which the Genoese pesto is created: in both cases it is not just simple fruits of the earth, but real symbols of the Ligurian and Italian regional…
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Linguine anchovies and pine nuts
Anchovies are among the most common fish and dishes prepared in Genoa with such species of fish are often considered to be of poor cuisine; yet the characteristically salty taste adapts to every course, from the appetizer to the second. This is the recipe for anchovies and pine nuts linguine. INGREDIENTS 400g linguine 70g lightly…
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William Marconi
GUGLIELMO MARCONI – (1874 – 1937)He stayed for a long time in the Gulf Tigullio, also called Gulf Marconi (in his honor), where he was able to carry out numerous important experiments in the field of communication. It was from his ideas that the first great means of mass communication would develop: radio. Marconi in…
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Shrimp in a pan
The SHRIMPS IN PANThe local cuisine always offers dishesof fresh sh, brought each morning by local shermen, especially the excellent red prawns of Santa Margherita, the most popular and tasty prey of this stretch of coast, for which the IGP was awarded the protected indication of origin. Ingredients: 1 kg of imperial prawns of S.…
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Dragut, the Turkish pirate
Dragut, assalto del pirata turco a Rapallo. L’anno dopo, nel 1550, iniziò la costruzione dell’Antico Castello
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Focaccia Genoese
FOCACCIA WITH GENOVESE OIL The Genoese Focaccia, in dialect “a fügassa”, is a delicious salty leavened specialty typical of Ligurian cuisine Ingredients: 1/2 Kg of flour, 30 gr. of brewer’s yeast, 1 dl. of extra virgin olive oil, salt. Prepare a mixture of flour, brewer’s yeast and water; once the leavening has occurred, spread it…