Cuttlefish Ink Risotto – Risotto al Nero di Seppia

June 15, 2011 by Anna Merulla / Tags: cuttlefish ink risotto , italian food , nero di seppia , recipe , risotto , seppia , spaghetti , squid / 0 Comments

Tweet 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.

Read More

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

Read More

Spaghetti with genoese pesto sauce

January 17, 2011 by Anna Merulla / Tags: Genoa , genoese pesto sauce , gnocchi , green beans , Liguria , ligurian cuisine , pesto , pesto sauce , potatoes , spaghetti , trenette , trofie / 3 Comments

Tweet 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

Read More

Borghetto Santo Spirito – Dipping In The Winter Sea

December 29, 2010 by Anna Merulla / Tags: Alassio , Borghetto , Borghetto Santo Spirito , Castle Borelli , Cimento , Dip , Dipping , Finale Ligure , focaccia , Genoa , Italian Riviera , Liguria , ligurian , Ligurian Sea , Loano , pandolce genovese , Pietra Ligure , pizza , Santo , Savona , sea , spaghetti , Spirito , temperature , vegetable pie , Winter / 3 Comments

Tweet In December in “Borghetto Santo Spirito” town, took place the traditional “dip in the sea” event to give the goodbye to the year 2010. The Event is called “Cimento” and it consists in a dip in the sea, during the winter period when the temperature of the water is really cold!

Read More

Olive Pate Recipe – Ligurian Taggiasche Olives

December 8, 2010 by Anna Merulla / Tags: black olive , bruschetta , food , Imperia , Italian Riviera , Italy , Liguria , ligurian cuisine , ligurian rabbit , ligurian recipes , olive oil , olive taggiasche , olives , pate olive , spaghetti , taggiasca / 2 Comments

Tweet 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 More