April 2, 2012
by Di Mackey /
One of my favourite places for coffee, here in the city of Genova, is Bar Boomerang. Initially it was the name that I noticed because I am a New Zealander, an Antipodean, and I just wasn’t expecting to find the word boomerang in Italy. Then it became all about the fantastic, never-tasted-better cappuccino and friendly
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July 26, 2011
by Anna Merulla /
Ingredients: mussels, breadcrumbs, garlic clove, parsley, extra virgin oil, thyme, marjoram, salt, pepper. Preparation: Clean well the mussels and use a short knife to open them. Discard the empty shells, leaving the mussels in the other half.
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July 18, 2011
by Anna Merulla /
A frittata is versatile, you can use whatever ingredients are in season for the filling with good results! Today, I’d like to propose to you the version with leek. One of my favorite. So, if it’s dinner time and you do not know what to cook yet, this recipe could be the answer. By the
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June 15, 2011
by Anna Merulla /
Who would think that a defense substance used by cuttlefish can make an excellent pasta sauce? In Italy cuttlefish is so popular and its ink is used to season rice “Risotto al Nero di Seppia”, spaghetti “Spaghetti al Nero di Seppia”, linguine pasta “Linguine al nero di seppia” and more.
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June 3, 2011
by Anna Merulla /
Genoese Pesto sauce is commonly used on trenette or trofie and traditionally also with another kind of genoese pasta, named Mandilli de Saea (Genovese dialect – literally “silk handkerchiefs” – for lasagna).
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