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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 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...

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

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.

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

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

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

A cuisine rich of French and Italian influences

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

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

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

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

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...