Tortun di Castel Vittorio, an out of the ordinary Ligurian zucchini pie.
A Small Kitchen In Genoa Blog
by Enrica
1h ago
Castel Vittorio is an ancient medieval village that has dominated the Val Nervia from above since the 12th century. We are in the backcountry of Ventimiglia, on the border with France. The locals here are very proud not only of their past, full of conquests and sieges, but also of their agricultural products from the mountains (including their notable EVO oil) and their culinary traditions. In particular, they are very proud of a gigantic vegetable pie that has always been baked in a wood-fired oven directly on the stone slab, without a baking tray, and which was registered in 2007 as De.Co, D ..read more
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VALLE IMPERO, where oil flows in rivers.
A Small Kitchen In Genoa Blog
by Enrica
1M ago
A little-known corner of Liguria, inextricably linked to an essential product of Ligurian cuisine: extra-virgin olive oil. Plus what to see, eat, where and where to sleep. Today I take you to a little-known corner of Liguria, which however is inextricably linked to an essential product of Ligurian cuisine: extra virgin olive oil. This place is called Impero Valley. For Ligurians olive oil is not only a fundamental ingredient of their culinary tradition, let alone a seasoning. For Ligurians oil is “history”. The cultivation of olive trees in Liguria has shaped the territory, influenced trad ..read more
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Cinque Terre, beyond the ordinary
A Small Kitchen In Genoa Blog
by Enrica
1M ago
How to experience a magical place out of the mass tourism “black hole” , my favorite places plus a local recipe. My approach to the Cinque Terre is definitely that of a local. I must admit (how could one not?) that Cinque Terre are a slice of heaven. A cluster of colorful villages nestled in coves perched above the sea, surrounded by “heroic” vineyards, wild Mediterranean scrub, and the deep blue sea of Liguria. Each time I see them, I’m still amazed, as it truly encapsulates the essence of Liguria: a land of steep mountains plunging into a tempestuous sea, tamed by men with dry stone walls an ..read more
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Brandacujun – Potatoes, cod and evo oil magic
A Small Kitchen In Genoa Blog
by Enrica
2M ago
Brandacujun is a West Liguria dish that combines land and sea, based on potatoes and stockfish, where extra virgin olive oil is a key ingredient. In Italian cuisine, extra virgin olive oil is generally used as a condiment or as a base for fried foods. However, there are some regional dishes in which oil plays a really relevant role, becoming one of the main ingredients. In Liguria, a region known for its abundance of olive oil, among the recipes that pay tribute to our “liquid gold”, there is the famous “Brandacujun”. It is a preparation very similar to mashed potatoes, where potatoes and boil ..read more
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Ligurian baked fish, my recipe
A Small Kitchen In Genoa Blog
by Enrica
2M ago
A perfect Ligurian baked fish requires neither time, nor numerous ingredients, nor special skills. All you need is a fresh fish and a handful of flavors that speak of Liguria: tomatoes, olives, oregano and an excellent extra virgin olive oil like that of the Frantoio Novella & Vignolo, an mill that for more than 160 years processes olives in Recco, almost on the sea side (as you can see in the picture above!). Did you notice the oil bottle? Yes, it is beautiful and special and she also talks about Liguria: it is in fact handmade in porcelain by the Mazzotti ceramics fa ..read more
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Latte Brusco, a creamy surprise in your fritto misto
A Small Kitchen In Genoa Blog
by Enrica
2M ago
In the delicious Genovese “fritto misto” with a mix of fried meat and vegetables, there is always a diamond-shaped fried item with a soft and creamy texture. Do you know what it is? It’s milk! Actually there are two types: sweet and salty. The sweet one is called “Latte dolce fritto”, and is a kind of custard. The salty one is called “Latte brusco”, which is similar to a very thick and flavorful bechamel sauce. And it is precisely “Latte brusco” the recipe that I prepared yesterday with Frascheri milk, a that tastes Liguria. You can prepare this dish to make a delicious Genovese mix ..read more
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Cavolini with cream
A Small Kitchen In Genoa Blog
by Enrica
2M ago
For centuries, literally, in Genoa Sunday lunches and feast days close with a rich tray of “cavolini” (translated sprouts): puffs generously stuffed with whipped cream and sprinkled with icing sugar or decorated with sugar grains. Small enough to eat in one bite, big enough to have to pull out some lion’s mouth. Their recipe is already found in the first book of Ligurian cuisine of the mid ‘800, where they are called “cavulin” and certainly since then there is no pastry shop in Genoa that on Sunday early in the morning does not show in the shopping window a large tray, already empty for lun ..read more
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10 traditional Ligurian recipes for Easter
A Small Kitchen In Genoa Blog
by Enrica
2M ago
Here my fav recipes for a Liguria Easter menu. If you are looking for inspiration for your Easter feast, Today I share with you the most iconic Ligurian Easter recipes. These are the dishes that more ofter we serve here in Liguria on our Easter tables. Most of them are seasonal recipes prepared with those foods that since ever appears on the market stalls at the beginning of spring. Also the Catholic influence is manifest, in that many ingredients have a religious meaning both linked to Christ life and resurrection (Easter indeed) and to the Lent sacrifice period. All the recipes are already o ..read more
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Here my Fabbrizii Aperitif with aromatic herb biscuits
A Small Kitchen In Genoa Blog
by Enrica
2M ago
Try this, and then this, and then this. Which one do you like best? Sage, marjoram, rosemary? You don’t know how to decide! Maybe it’s better to try again. Here’s what happens if you bring a steaming basket of aromatic herb cookies on the table. Everyone is happy to go spoiled for choice of the best.  After all, how cannot be attractive some hot oven-baked savory cookies that give off a subtle scent of blooming meadows?  And how can they not call another taste when the first one has melted in your mouth in all its buttery fragrance? Then shall we talk about those leaves put t ..read more
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An ancient Liguria fresh pasta shape: gasse
A Small Kitchen In Genoa Blog
by Enrica
2M ago
In Liguria there are countless historical pasta shapes. “Gasse” are one of them. Literally they mean loops and they are an ancient Genoa pasta shape that few people still remember. You know I love bringing to light historical food finds, not only to let them live again on our table but also because some recipes as so freaking easy and beautiful! I found this recipe in one of the most ancient Genoese cookbook, “La vera cuciniera Genovese, facile ed economica” published by Emanuele Rossi in 1865. The author there describes the name of this pasta as follow: “CHIAMASI GASSE NEL DIALETTO GENO ..read more
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