The best restaurants in picture perfect Camogli, Liguria.Read More
Liguria is home to one of the greatest and richest regional cuisines in the country. Stretching across almost 200 miles of coastline, with mountains on one side and sea on the other, Liguria has access to a diverse range of ingredients, from pine nuts, and basil to fresh seafood.Read More
This typical Ligurian dish shows just how proud the Genovese are of their pesto.Read More
These thick, oily, fluffy slabs of joy will make you seriously reconsider the point of any alternative breakfast or snack. In fact, I owe my rapidly decreasing wardrobe (only the baggiest, loosest attire has made the cut) solely to the increase in focaccia I am injesting.Read More
I like to think of Salsa di Noci as Pesto’s less popular, vastly underrated little sister. It’s another typical Ligurian salsa fresca, but prepared with walnuts, instead of pine nuts, and olive oil, cheese, garlic, salt and often soaked bread.
Perhaps part of the reason there isn't much buzz about it, is due to its very unfortunate appearance; once the walnuts and cheese are pounded together it forms a sort of sticky, beige substance which no filter can fix.Read More
Italy, land of the refined carbohydrate, has a dirty gluten free secret.Read More
You’d be forgiven for thinking that this is just a cheesier variety of focaccia. In fact, Focaccia di Recco col Formaggio is an entirely different breed of carbohydrate snack in itself.Read More
Pesto, that gloriously green, garlicky, sludgy stuff, has gotten a bad reputation for itself in the UK. Ranking somewhere between a jar of Dolmio’s and a packet of Uncle Ben’s, it is now the remit of impoverished students and busy parents, poured from a La Sacla jar onto a bowl of penne, served with profuse apology and accompanied with a ‘so sorry, its just pesto pasta’.
In Liguria, pesto is revered.Read More