All news

Raviore, another typical dish of the transhumance culture

Within the next three years, expansion of cultivation of well-known Ligurian vineyards is planned; it will lead to an increased production of world-wide appreciated wines such as Vermentino, Pigato, Ormeasco, Moscatello, Rossese.

Inspired by Menton's Lemon Festival coming up, for this week's recipe we choose the Menton lemon tart.

Streppa e caccia là is a typical Cucina Bianca's dish, a sort of open lasagna, served with seasonal vegetables.

So many more ways to enjoy pumpkins! here is a delish risotto simple to make.

Grissini, or breadsticks, are one of the most iconic examples of Italian and Piedmontese cuisine abroad.

Brutti ma Buoni, "Ugly but Good" cookies are crunchy-chewy cookies whose name pretty much says it all.

Stuffed with rice, pumpkin and cheese, typical of Nervia Valley, inland from Ventimiglia, in the province of Imperia, this is the right recipe for the autumn.

Castagnata is a traditional fall food-and-wine festival dedicated to chestnuts and authentic local dishes.

A very ancient cake prepared for Befana celebration, it can be compared to panettone or Easter colomba, but it is thought to be even older.

Lady’s kisses are so called because their shape reminds of two lips in the act of kissing.

Monegasque tomatoes are filled with a cream of tuna, eggs and mayonnaise.

Since 2008 the Michetta is protected by the Designation of Communal Origin, with the aim of safeguarding the productive and organoleptic characteristics of this ancient product, which is a treasure of economic and cultural value...

A Provencal recipe also very popular in Monaco and Italy.

It’s the 60th anniversary of the date the TarteTropezienne made its debut. The real Tarte Tropezienne is a mixture of two creamy creams and a gourmet brioche, sprinkled with generous sugar grains and flavoured with orange...

The Piedmontese hazelnuts are one of the main ingredients of the popular chocolate spread.

A delicious summer treat, prepared according to the Ligurian tradition.

Bruss is a tasty cheese made with the milk from the pecora brigasca.

Bitter orange is a traditional culture of the area, dating back to the end of 1700.

Pigna white beans are recognised as a Slow Food product.

The characteristic white beans are recognised as Slow Food products.

A tasty vegetarian recipe to enjoy as antipasto or as a healthy main dish.

Moscatello has already been described as “a legacy from the past which will enable the people of Taggia to fight the crisis of the present”.

A fresh Italian recipe perfect for the spring.

Blue fish, such as anchovies, and other typical Ligurian products were presented at the event Slow Fish of the Expo 2015.

A typical Piedmontese dessert, served in occasion of the Easter festivities

This medieval village, immersed in the wonderful nature, offers an important astronomic observatory and "slow food" dishes with the typical violet artichoke.

Fassona is a particular cow breed, typical of the Italian region of Piedmont.

Cucina Bianca developed in the Ligurian and Maritime Alps and is made of local products of pastoral civilization.

Stockfish is the star of this traditional Ligurian recipe.

The pottery in Liguria has ancient origins: due to the presence of clay in the Ligurian basin, raw material through which develops the pottery art since the second half of the twelfth century in Savona, then reaches in the '400'...

One of the typical dishes of the city of Nice, Socca is a crispy chickpeas flatbread.

The Provençal honey is recognised with the Protected Geographical Indication and the Label rouge.

A traditional Piedmontese dessert made with walnuts, hazelnuts and honey.

Considered the French version of the Italian focaccia, fougasse is also typical of the cuisine of Monte Carlo

Anchovies and garlic give this “hot dip” its pungent taste, great for sharing in a chilly day of autumn or winter.

The green pie is a delicious Ligurian recipe perfect for spring.

A seafood and vegetable salad typical of Ligurian cuisine

Carnival means not only confetti and allegorical floats, but also many delicious typical pastries.

Served cold, vitello tonnato is often consumed in summertime or as a tasteful antipasto