Recipes
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…