December 8, 2010 by Anna Merulla / 2 Comments
This is served as an antipasto, spread on bruschetta, focaccia and brushed with olive oil. I use it also as a sauce for spaghetti.
Read MoreOctober 6, 2010 by Anna Merulla / 2 Comments
Today I’d like to propouse to you a quick and versatile recipe: The Bruschetta with genoese pesto sauce. I love to prepare bruschetta for appetizer, party, dinner, snack and when we have barbecue.
Read MoreMarch 25, 2010 by Anna Merulla / 11 Comments
The minestrone Genovese is the most popular dish of the Ligurian cuisine. It is eaten especially in spring, with the triumph of fresh vegetables. In Liguria, but generally, in the italian cuisine, it continues to hold a place of honor on the family table and in restaurants.
Read MoreMarch 14, 2010 by Anna Merulla / 9 Comments
Finally, after many days of rain, here in Liguria arrived sunny days! So, I would like to propose you a summer dish, “Pasta with zucchini”. Here it is the recipe.
Read MoreDecember 28, 2009 by Anna Merulla / 3 Comments
Ingredients for 4 people:
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Fish Festival in Camogli
In a small square of the charming village of Camogli you will discover the world's largest frying pan. The pan comes out annually on the second Sunday of May and is used to fry up loads of free fish handed out to villagers and tourists for the annual Fish Festival (Sagra del Pesce) dedicated to St Fortunato, patron saint of fishermen.A must!
We are recommended by Susan Van Allen on the New Edition of "100 places in Italy Every Woman Should Go"
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