Here my Fabbrizii Aperitif with aromatic herb biscuits 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 ..read more

Large fish ravioli – round or square – are characteristic of the entire Ligurian coast. The filling consists of white fish flesh (preferably rock fish, very tasty), escarole and borage. As to the curious name of this preparation, “zembi” might come from the Arabic word “zembil”, the basket of twisted leaves made for transporting fish, reminding us of the close connection that Liguria had with the Arab countries during the middle ages. Whilst the word “arzillo” in Genoese dialect is the pungent fragrance of seaweed that grows  between the rocks right by the sea. These ..read more

The fritters in the Communion wafer (Friti in ta négia, in dialect) are really a dish of the past. One of those that are written in all the classic books of Ligurian recipes, but that does not prepare anyone anymore. A recipe that for our generation sways between the mysterious and the mystical. Yet it is a dish that really does not deserve oblivion. His only “fault”, like many other dishes that are disappearing, is to have an ingredient not easily available in every local supermarket, ie the Communion wafer (the one to cook, not the one to be blessed). However, it’s more a psychological obst ..read more