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The birth of floriculture in Sanremo
In the early seventies of the nineteenth century, three undertakings where flowers and plants were cultivated were already active in Sanremo.
Recipe of the week: Pie dish of mushrooms and potatoes
Typical Ligurian speciality for cooler days.
Recipe of the week: Salsa verde genovese (genoese parsley sauce)
This sauce, also called bagnetto, should not be confused with the salsa verde of Piedmont, as the Genoese salsa verde is more fragrant, delicate and more easily digestible.
Discovering the Red Corallini di Cervo, the red gold of the Mediterranean [Video]
Between the fifteenth and seventeenth centuries, the high level reached by the Cervese navy allowed the inhabitants to specialize in a technically very difficult but also very profitable activity: the fishing of red coral .
Recipe of the Week: Pan di Crue (chestnut bread)
Many recipes contain chestnuts, here is one coming from the local ancient tradition, a mouthwatering bread that can be enjoyed as an afternoon snack, or as a suitable meal accompaniment.
Imperia olive museum (second part) [Video & photo gallery]
Description and explanation of the exhibition.
Imperia olive museum (first part) [Video & photo gallery]
The archaeological collection is unique in its genre: its importance is recognized worldwide. The olive tree, its gifts, the land that man has modified to cultivate it.
Recipe of the week: Piedmont Castagnaccio (Chestnut pie)
The Piedmontese version is different and richer than that of central Italy (with chestnut flour, extra virgin olive oil, rosemary and pine nuts), and includes apples and macaroons.
Cioccolatò 2019 in Turin: chocolate and tasting masters in Piazza San Carlo [Video]
The chocolate fair in Turin returns also this fall in the Piedmontese capital for the happiness of the most gluttonous and gourmets.
Recipe of the week: Chard omelette
Omelette is a traditional dish, prepared with different vegetables, in Liguria especially with artichokes and zucchini, or even with whitebait! It is enriched with garlic and marjoram, in a mix of taste and versatility!
Preboggion, wild herbs of Liguria
The Preboggion, pronounced pre-buggiun, gathers in a word various spontaneous, perennial and annual herbs, which are born along the paths, in the fields and along the shores of the streams.
Recipe of the week: white polenta from Ormea with leek and mushroom sauce
White polenta or Saranta (buckwheat polenta) is a traditional dish from the town of Ormea, in the province of Cuneo, located in the Upper Tanaro Valley, on the border between Piedmont and western Liguria.
Romantic and relaxing Fall season in Liguria
There is no more relaxing and romantic time to visit Liguria than Fall, the season where landscape changes color.
Piedmont Hazelnut I.G.P. or Tonda Gentile Trilobata
Just think, for example, of Gianduja, born from a mixture of cocoa and hazelnut from Langa.
Recipe of the week: Crumbled with almonds and figs without gluten
The peculiarity of the crumbled with almonds is the friability due to processing: the passages in the fridge and freezer are essential for the success of this dessert!
Imperia: OliOliva from 8th to 10th November 2019
Splendid days in the enchantment of the villages of the hinterland with itineraries in an embrace of history, culture, tradition and food and wine.
Recipe of the week: Ligurian pansoti di borragine
A typical fresh hand-made pasta filled with ricotta and vegetables.
Recipe of the week: Baked figs in wine with the scent of cardamom
Baked wine figs are a transitional recipe between summer and autumn, a recipe that celebrates a time when we now feel out of the summer season and we still have a few weeks to enjoy before the cold and the return of the solar...
Alba: International Alba White Truffle Fair 5th oct – 24th nov 2019 [Video & photo gallery]
Alba's International White Truffle Fair is one of the main showcases of high gastronomy and Italian excellence.
Recipe of the week: Sweet potato bread: tender and fluffy
As in the case of the potato's, the secret is in the kneading time, so the recommendation is to work with a kneader.
Autumn with Taste: Cuneo archives the summer and prepares for the new batch of events
The event circuit “Autunno con Gusto” (“Tasty Autumn”) is an occasion to encounter a unique gastronomy in the framework of a hospitable territory, rich in history, culture, traditions, heart-breaking mountains and uncontaminated...
Recipe of the week: Potato bread: the one that doesn't get old
It can be found in some of the fashionable hamburgers. Although the crust gets a little hard, inside it stays fluffy and fresh for almost a week.
Recipe of the week: Pumpkin bread, for the perfect sandwich
For those who are tired of usual breads, three original and easy-to-make alternatives at home, come in the next weeks. In healthy plan, the pumpkin one is gluten free and high in protein.
Journey in the territory of plantain or petacciuola, the special plant of Liguria
It has many medicinal properties: antiallergic, antibiotic , emollient in inflammatory states of the skin and mucous membranes, and is excellent in chronic constipation.
Bra (CN) from 20th to 23rd September “Cheese” is back
The event promoted by Slow Food where the future of food will be discussed.
Recipe of the Week: Apricale's Pansarole
Pansarola - a traditional dessert from Apricale - is usually accompanied by warm zabaione.
Food rarities: with 299 flags of taste Liguria in the top ten of the Italian regions
From Lard Patè to Fagiolo Aquila di Pignone, from Rose Syrup to Chinotto di Savona, from Pomodoro Cuore di Bue to Trombetta Courgette
Recipe of the week: Fir bud syrup
Fir bud syrup is a natural remedy with expectorant and adjuvant properties for inflammation of the respiratory tract and cough.
Italian bubbles higher and higher in the world rankings of Champagne & Sparkling Wine World Championships
Four Cuvage labels climb to the top of the world, winning a gold and three silver medals and confirming themselves as the only Piedmontese company awarded in the prestigious international competition.
Recipe of the week: Tian provençal [Video]
Ideal summer vegetables daphinoise from southern France.
The 7h edition of Arroscia Valley Expo coming soon in Pieve di Teco
Expo in Pieve di Teco and Arroscia Valley September 6-8, 2019: an event to promote local products and tourism in the valley.
Recipe of the week:A fugazza de Baaucu (Badalucco cake)
Simple and touching, this cake is quickly made.
Badalucco, art and gastronomy on the banks of the Argentina stream [Video & photo gallery]
Through the beauty of the Argentina Valley, revealing some secrets about the village, including fortresses, churches, "fugazza de Baauccu" and stockfish "aa Baücogna".
Recipe of the week: Lukewarm spelt with pesto, green beans, pine nuts and Parmesan
This is a lukewarm preparation, a light and tasty first course that can also become a unique dish, thanks to the presence of Parmigiano Reggiano in petals.