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Recipe of the week: fougasse
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
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
The green pie is a delicious Ligurian recipe perfect for spring.
Recipe of the week: Cappon magro
A seafood and vegetable salad typical of Ligurian cuisine
#Carnival typical pastries: the recipes of the province of Cuneo
Carnival means not only confetti and allegorical floats, but also many delicious typical pastries.
Recipe of the week: vitello tonnato
Served cold, vitello tonnato is often consumed in summertime or as a tasteful antipasto
Recipe of the week: giardiniera, the classical antipasto of Piedmont
A delicious and fresh salad of mixed picked vegetables often enriched with tuna
White farinata: an alternative recipe
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 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...
Gnocchi alla bava: a delicious recipe from Piedmont
In this dish, the distinctive flavour of cheese is perfectly combined with gnocchi’s delicate taste
Triora, the Ligurian Salem and much more
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: Hemingway's favourite liqueur chocolate
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
Recipe of the week: the bunet
This dark pudding comes from an ancient tradition of Piedmont, and can be enjoyed both in winter and summertime
Recipe of the week: the chestnut sauce
Perfect with meat and even on pasta, this sauce will delight your palate
The cuisine of the Principality of Monaco
A cuisine rich of French and Italian influences
Pissalandrea: one of the first modern pizzas
This dish originated in Genoa in 1490, before the appearance of the modern pizza in Naples
Recipe of the week: Canestrelli
How to make Canestrelli, traditional biscuits of Cuneo and the Riviera
French cuisine in Nice
The Mediterranean-influenced, traditional flavours of the capital of the French Riviera
Chestnuts: a traditional food in the Alps
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 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?
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...