July 18, 2011
by Anna Merulla /
A frittata is versatile, you can use whatever ingredients are in season for the filling with good results! Today, I’d like to propose to you the version with leek. One of my favorite. So, if it’s dinner time and you do not know what to cook yet, this recipe could be the answer. By the
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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 20, 2010
by Anna Merulla /
In Liguria, and generally in Italy, the frittata is a typical dish. It can be prepared adding any kind of vegetables. Its name traces back to the Latin, friggere, to fry, or fritt, to fuse together, also a derivative of friggere. Some days ago I prepared the Frittata with zucchini and I’d like to propouse
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December 13, 2010
by Anna Merulla /
Vegetables are very used in the ligurian cuisine and the Artichokes or Carciofi are one of them. They are cooked in any different way. As you remember one of Beautiful Liguria’s recipes was the “Artichoke pie – Torta di carciofi“ or “Lamb with artichokes and potatoes“ posted some time ago. Today I would like to
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