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Recipe of the week: fougasse

Recipe of the week: fougasse

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

Bagna Caoda: the symbol of Piedmontese cuisine

Bagna Caoda: the symbol of Piedmontese cuisine

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

Recipe of the week: the Ligurian #greenpie

Recipe of the week: the Ligurian #greenpie

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

Credit: Marco Doder

Recipe of the week: Cappon magro

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A seafood and vegetable salad typical of Ligurian cuisine

Bugie

#Carnival typical pastries: the recipes of the province of Cuneo

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

Recipe of the week: vitello tonnato

Recipe of the week: vitello tonnato

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

Recipe of the week: giardiniera, the classical antipasto of Piedmont

Recipe of the week: giardiniera, the classical antipasto of Piedmont

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A delicious and fresh salad of mixed picked vegetables often enriched with tuna

Credit: Myrabella

White farinata: an alternative recipe

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Typical of the city of Savona, white farinata is made with wheat flour instead of chickpeas flour

The Olive Oil Route in Liguria

The Olive Oil Route in Liguria

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The Olive Oil Route in Liguria goes from the Manie plateau, in the District of Savona, to Col di Nava in the District of Imperia, connecting the Alps to the sea and passing through the western Liguria inland, in an itinerary that...

Credit: Masaniello e Turnat

Gnocchi alla bava: a delicious recipe from Piedmont

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In this dish, the distinctive flavour of cheese is perfectly combined with gnocchi’s delicate taste

Triora,credit: Henrik Als Nielsen

Triora, the Ligurian Salem and much more

Places of interest

Triora is a location, which besides having one of the most picturesque villages in Italy, includes also a vast territory with heights ranging from 458 m. up to 2,153 m. above sea level and has a fascinating history.

Cuneese al Rhum

Cuneese al Rhum: Hemingway's favourite liqueur chocolate

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On the 8th of May 1954 Ernest Hemingway paid a visit to Cuneo and spent almost an hour to go to the Arione bar to buy some Cuneese al Rhum for his wife who was at that time on holiday in Nizza

A typical bunet with amaretto biscuits and cocoa on top– Credit: acquavivascorre.blogspot.com

Recipe of the week: the bunet

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This dark pudding comes from an ancient tradition of Piedmont, and can be enjoyed both in winter and summertime

Credit: lafascetta.it

Recipe of the week: the chestnut sauce

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Perfect with meat and even on pasta, this sauce will delight your palate

Barbaguiai – Credit: Lemone CC BY-SA 3.0

The cuisine of the Principality of Monaco

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A cuisine rich of French and Italian influences

Pissalandrea: one of the ancerstors of modern pizza – Credit: www.lecinqueerbe.it

Pissalandrea: one of the first modern pizzas

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This dish originated in Genoa in 1490, before the appearance of the modern pizza in Naples

Credit: CC @pasqualinaincucina.blogspot.com

Recipe of the week: Canestrelli

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How to make Canestrelli, traditional biscuits of Cuneo and the Riviera

Salade niçoise avec Rosé Château de Selle, Domaines Ott – Credit: Denkhenk, CC BY-SA 3.0

French cuisine in Nice

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The Mediterranean-influenced, traditional flavours of the capital of the French Riviera

Credit: Dodo

Chestnuts: a traditional food in the Alps

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The meaty marrons glacès (candied chestnuts) and other pastry-making specialties are made from the fresh chestnut; cakes, pies and biscuits from the flour.

Cucina Bianca: recipes handed down for centuries that tell a story of transhumance and pastoral life

Cucina Bianca: recipes handed down for centuries that tell a story of transhumance and pastoral life

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

Throughout Italy there is a tradition of aperitif, but what do Italians mean when they say this?

Throughout Italy there is a tradition of aperitif, but what do Italians mean when they say this?

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For Italians, aperitif is an opportunity to be together, to meet friends and socialise while enjoying a cocktail and some snacks. Prosecco is one of the Italian aperitif musts, being used in many cocktails such as Spritz or...

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