TORTA PASQUALINA DI PRESCINSEUA IN CROSTA DI FOCACCIA EN

Here Below a typical recipe from Liguria thanks to the partnership with the blogger Cristina Simonelli, we will prepare this beautiful and tasty recipe The original pasqualina cake provides an envelope of mad dough, or a paste made of flour water and oil and a rich filling of eggs and cottage cheese. To …

OCTOPUS WITH CRISPY POTATO SKIN OF BOLOGNA PDO, GENOVESE BASIL PDO AND OLIVE TAGGIASCHE CREAM

“MEETING BETWEEN EMILIA ROMAGNA AND LIGURIA TASTES” Octopus with potatoes, a great classic of the “slow cook”. Present in all the seas and oceans, it is also widespread in the Mediterranean Sea. In the Mediterranean it is fished mainly in two different periods of the year: from September to December …

LANGOUSTINES WITH BARLEY SEASONED WITH BASIL GENOVESE PDO AND PEPPER POWDER OF SENISE PGI

MEETING BETWEEN BASILICATA AND LIGURIA TASTES Today we know this wonderful product, the Pepper of Senise PGI. The Pepper of Senise PGI has a sweet taste with intense fragrance; this pepper, fresh, dried and powdered, is used in cooking in many traditional recipes. When the peppers are fresh, we use …

COD FISH CUBES AND MASHED POTATOES WITH LEMON OF SORRENTO PGI AND GENOVESE BASIL PDO SAUCE

CAMPANIA MEETS LIGURIA With this recipe we would like to dignify a fish typical of North Atlantic Ocean, combining it with two Italian excellence: Lemon of Sorrento PGI and Genovese Basil PDO. Card: Difficulty: hard Preparation: 1 hour Cooking time: 1 hour Preparation for: 4 people Ingredients: 600 gr of …