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Recipe of the week: #Courgette flowers

Recipe of the week: #Courgette flowers

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

Credit: Axel Mauruszat

Recipe of the #gnocchi with bruss cheese sauce

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

Orange blossom water: Vallebona’s #SlowFood recognised product

Orange blossom water: Vallebona’s #SlowFood recognised product

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

#Recipe of the week: #goat meat with Pigna white beans

#Recipe of the week: #goat meat with Pigna white beans

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Pigna white beans are recognised as a Slow Food product.

Pigna, Badalucco and Conio white #beans

Pigna, Badalucco and Conio white #beans

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The characteristic white beans are recognised as Slow Food products.

Recipe of the week: Ligurian #potato and green beans pie

Recipe of the week: Ligurian #potato and green beans pie

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

Credit: Michele Russolillo

#Moscatello of Taggia: after centuries the ancient vine used to produce the #wine so loved by Kings and Popes have been found

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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”.

Recipe of the week: #Insalata Primavera

Recipe of the week: #Insalata Primavera

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A fresh Italian recipe perfect for the spring.

Recipe of the week: #Ligurian marinated #anchovies

Recipe of the week: #Ligurian marinated #anchovies

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

Recipe of the week: the #chestnut pie [RECIPE]

Recipe of the week: the #chestnut pie [RECIPE]

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

Perinaldo panorama

#Perinaldo, look up to the stars while tasting delicious dishes. [VIDEO-PHOTO GALLERY]

Places of interest

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

#Recipe of the week: Piedmont’s #Fassona

#Recipe of the week: Piedmont’s #Fassona

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

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

Local products

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

#Recipe of the week: #stoccafisso all’onegliese

#Recipe of the week: #stoccafisso all’onegliese

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Stockfish is the star of this traditional Ligurian recipe.

Credit Facebook site of Savona's Ceramic Museum

The tradition of #Savona's and Albisola's ceramics [VIDEO-PHOTO GALLERY]

Business

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'...

Recipe of the week: #Socca

Recipe of the week: #Socca

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

Recipe of the week: the sweetness of the Miel de Provence

Recipe of the week: the sweetness of the Miel de Provence

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

Recipe of the week: cupete

Recipe of the week: cupete

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

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

Local products

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

Local products

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

Local products

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?

Local products

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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