This dish apparently originated in neighboring France, between Provence and Nice, where many Ligurian farmers went to work between the 18th and 19th centuries. [...]
Here, the sea meets the countryside: the delicate flavour of cuttlefish blends with the creaminess of the potatoes and the unmistakable aroma of Taggiasca [...]
Frandura is one of the traditional peasant dishes of Liguria. It was prepared and distributed to day workers during the wheat harvest, providing a [...]
The idea of pounding together aromatic herbs, garlic, cheese, and seasonings is very ancient; even in Roman cuisine, there were preparations similar to moretum. [...]
Ligurian focaccia, or “fügassa” in the local dialect, is one of Liguria’s oldest culinary symbols. Its origins likely date back to Roman times, when [...]
Stuffed zucchini flowers are one of the most representative preparations of traditional Ligurian cuisine. A dish born from peasant culture, where every ingredient in [...]
It is extremely important that the tuna you use for this dish has been flash-chilled to eliminate the risk [...]
Stockfish, or “dried cod,” arrived in Liguria as early as the 15th century through maritime trade with Northern Europe, as it was ideal for [...]
