Salsa di noci is a walnut sauce from Liguria, on Italy’s north-western coast. It is the traditional partner for Liguria’s filled pansoti pasta, and it has been part of the region’s kitchen for a very long time. The sauce is an emulsion of walnuts, garlic, bread, and olive oil,…
Pansoti con salsa di noci is Liguria’s traditional stuffed pasta – thin sheets of pasta bianchi (white pasta dough) filled with greens and cheese, shaped into small parcels, and dressed with salsa di noci, a cold walnut sauce. The name pansoti comes from the Genovese dialect word for ‘little bellies’ – a reference to…
Trippa alla genovese is a slow-cooked tripe dish from Genoa, cooked with pine nuts, dried porcini mushrooms, white wine, and tomatoes. It is a rich, deeply flavoured secondo (main course) that has fed the city for centuries, sold from marble-countered tripperie (tripe shops) in the caruggi, the narrow medieval alleyways of Genoa’s old town.…
Tagliolini con asparagi e guanciale is a spring pasta with asparagus and cured pork cheek. It’s a popular recipe across across central Italian regions, including Lazio, Umbria, Marche and Calabria. Guanciale is a product in this region and it comes up in many local recipes in these areas.…
Condiglione is a summer salad from Liguria, the thin coastal strip of north-west Italy that curves around the Gulf of Genoa. The core ingredients are tomatoes, red onion, Ligurian olives, capers, good olive oil, and oregano. There is no fixed recipes if you ask ten Ligurian cooks how they…
Trenette al pesto is a Ligurian pasta dish of long flat pasta noodles tossed with fresh basil pesto, potatoes, and green beans – all cooked together in one pot. It comes from Genoa, the regional capital of Liguria, and it has been on trattoria menus there for generations. More…
Sicily Pasta Recipes Pasta of the Mediterranean’s Largest Island Sicily has a range of interesting pasta recipes. What sets it apart is not the pasta itself but what goes on it. The island was ruled by Arab traders between the 9th and 11th centuries, and that has directly…
Friuli Pasta Recipes Pasta Dishes from Italy’s North-East Corner Pasta isn’t the first thing most people think of when they think of Friuli-Venezia Giulia. In a region where polenta has been the staple carbohydrate for centuries, pasta plays a much smaller role than in other parts of Italy.…
Trieste Food Guide Food from Friuli’s Adriatic Port City Trieste is unlike anywhere else in Italy. For centuries it was the main port of the Habsburg Empire – the gateway between Central Europe and the Mediterranean – and that history is written into everything the city eats. Walk…