La Frandura: the Benza family’s recipe
Benza_autore2026-08-29T19:20:11+02:00Frandura is one of the traditional peasant dishes of Liguria. It was prepared and distributed to day workers during the wheat harvest, providing a [...]
Focaccia (Fugassa): Benza’s Family recipe
Benza_autore2026-08-29T15:14:14+02:00Ligurian focaccia, or “fügassa” in the local dialect, is one of Liguria’s oldest culinary symbols. Its origins likely date back to Roman times, when [...]
Tuna tartare with orange and fennel salad
Benza_autore2026-05-11T17:56:35+02:00It is extremely important that the tuna you use for this dish has been flash-chilled to eliminate the risk [...]
Brandacujun: the recipe of Benza’s family
Benza_autore2026-04-01T10:32:13+02:00Stockfish, or “dried cod,” arrived in Liguria as early as the 15th century through maritime trade with Northern Europe, as it was ideal for [...]
SLOW FOOD – The “Guida agli Extravergini”
Benza2019-06-26T17:42:24+02:00The Guida agli Extravergini (now in its twentieth edition), it’s the “vade mecum” with which the Slow Food collect and describe the best oil production, [...]
Double prize to the Frantoio Benza from the Slow Food
Benza2019-06-26T17:44:12+02:00In addition to the prize of Grande Olio, also the prize Diego Soracco Few days ago in Trevi have been distributed the first [...]
They talk about us
Benza2022-05-05T12:03:51+02:00Pubblicazioni “Gambero Rosso” (Aprile 2009) “La Stampa” (08 Giugno 2008) “Il Tempo” (16 Novembre 2008) “DeAgostini Liguria” (2008) “A Tavola” (Novembre 2007) “La Cucina [...]
