Genoese Pasta “Mandilli de Saea” with Pesto Sauce

June 3, 2011 by Anna Merulla / Tags: basil , Genoa , genoese , Genova , italian food , lasagna , ligurian cuisine , mandilli de saea , pasta , pesto , recipes , sauce , silk handkerchiefs / 0 Comments

Tweet 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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Risotto with Artichokes and Mushrooms

March 7, 2011 by Anna Merulla / Tags: artichokes , carciofi , food , funghi , Genoa , Genova , Liguria , mushrooms , porcini , recipes , risotto , wine / 0 Comments

Tweet Last week I’ ve bought some artichokes and dried porcini mushrooms in Genoa Food Market “Mercato Orientale“ and this is what came out! Hope you enjoy.

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Artichoke Frittata – Frittata di Carciofi

February 17, 2011 by Anna Merulla / Tags: artichokes , carciofi , eggplant , frittata , Genoa , Genova , italian food , Italian Riviera , Liguria , ligurian cuisine , recipes , Vegetable , zucchini / 3 Comments

Tweet In Italy fresh vegetables are featured in almost every meal. Among the italian food markets you can find fresh fruits and vegetables direct from the farms. Yesterday, I went to a little food market in Genoa and bought some artichokes to make a frittata. One of my favorite dishes. This is what I’m going

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Seafood Antipasto

February 7, 2011 by Anna Merulla / Tags: antipasto , clams , fish , food , Genoa , Genova , italian food , Italian Riviera , Italy , Liguria , ligurian cuisine , meat , mussels , octopus , recipes , seafood , shrimps , spaghetti , vegetables / 1 Comment

Tweet Antipasti are Italian starters or entrees, the beginning of a traditional Italian meal. They can be done with seafood, meat or vegetables. Here following is one of my favorite antipasto dish, a Seafood Antipasto. It is made with clams, mussels, octopus and shrimps seasoned with extra virgin olive oil, salt, chopped parsley and lemon

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Fish Ligurian Style – Pesce alla Ligure

December 27, 2010 by Anna Merulla / Tags: branzino , christmas , christmas eve , dentice , fish food , fish ligurian style , Genoa , italian food , Liguria , olive taggiasche , orata , pesce alla ligure , recipes , sea bass , snapper , Vermentino , wine / 1 Comment

Tweet This is a typical ligurian recipe and easy to make. I made it for Christmas Eve, because during this day, in Italy, we have the habit of cooking fish. Fish must be well cooked and of good quality. It’s a real italian tradition in many regions from Piedmont to Sicily. I accompanied it with

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