October 5, 2011
by Anna Merulla /
Many people use a food processor to prepare pesto sauce. Unfortunately, I have to reveal that when I don’t have many time, I’m one of that persons. Anyway, when I invite friends to have dinner and I want to prepare a traditional pesto sauce, I love to use the traditional mortar and pestle.
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June 27, 2011
by Anna Merulla /
Some time ago I was invited to have dinner at home of some friends of mine in Genoa and in that occasion I had the opportunity to meet Giancarlo Marabotti. Giancarlo is a great chef and has participated to the “World Pesto Championship” arriving among the 10 finalists.
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January 17, 2011
by Anna Merulla /
Since today is the Pesto Day at the International Day of Italian Cuisine, I’d like to dedicate this post to this special sauce. The recipe that I want to propouse to you is “Spaghetti with pesto”. For the ingredients and the preparation of the genoese pesto sauce, you can find directions on the following link
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December 10, 2010
by Anna Merulla /
Farinata is a simple and poor dish. The recipe is nothing more than chick pea flour, water, olive oil and salt, mixed together and baked on a big copper pan in a very hot oven. Just after it is cooked, it is roughly sliced into pieces, placed on plates and eaten. In the narrow alleys
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March 25, 2010
by Anna Merulla /
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.
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