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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March 7, 2011
by Anna Merulla /
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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February 17, 2011
by Anna Merulla /
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 to
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February 7, 2011
by Anna Merulla /
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 juice.
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December 27, 2010
by Anna Merulla /
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 a
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