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In the early seventies of the nineteenth century, three undertakings where flowers and plants were cultivated were already active in Sanremo.

Typical Ligurian speciality for cooler days.

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.

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 .

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.

Description and explanation of the exhibition.

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.

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.

The chocolate fair in Turin returns also this fall in the Piedmontese capital for the happiness of the most gluttonous and gourmets.

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!

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.

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.

There is no more relaxing and romantic time to visit Liguria than Fall, the season where landscape changes color.

Just think, for example, of Gianduja, born from a mixture of cocoa and hazelnut from Langa.

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!

Splendid days in the enchantment of the villages of the hinterland with itineraries in an embrace of history, culture, tradition and food and wine.

A typical fresh hand-made pasta filled with ricotta and vegetables.

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's International White Truffle Fair is one of the main showcases of high gastronomy and Italian excellence.

As in the case of the potato's, the secret is in the kneading time, so the recommendation is to work with a kneader.

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...

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.

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.

It has many medicinal properties: antiallergic, antibiotic , emollient in inflammatory states of the skin and mucous membranes, and is excellent in chronic constipation.

The event promoted by Slow Food where the future of food will be discussed.

Pansarola - a traditional dessert from Apricale - is usually accompanied by warm zabaione.

From Lard Patè to Fagiolo Aquila di Pignone, from Rose Syrup to Chinotto di Savona, from Pomodoro Cuore di Bue to Trombetta Courgette

Fir bud syrup is a natural remedy with expectorant and adjuvant properties for inflammation of the respiratory tract and cough.

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.

Ideal summer vegetables daphinoise from southern France.

Expo in Pieve di Teco and Arroscia Valley September 6-8, 2019: an event to promote local products and tourism in the valley.

Simple and touching, this cake is quickly made.

Through the beauty of the Argentina Valley, revealing some secrets about the village, including fortresses, churches, "fugazza de Baauccu" and stockfish "aa Baücogna".

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.