Acquacotta, meaning “cooked water,” is a humble vegetable soup made with ingredients such as tomatoes, onions, garlic, celery, kale, and stale bread. It is often topped with a poached egg.
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Focaccia di Recco
Focaccia di Recco is a Ligurian specialty consisting of two thin layers of dough filled with soft cheese, typically Stracchino. It is baked until golden and crispy, resulting in a delightful contrast of textures.
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Ciceri e Tria
Ciceri e Tria is a traditional Apulian dish combining homemade pasta (tria) with chickpeas (ciceri). The pasta is boiled and then sautéed with the chickpeas in a flavorful sauce.
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Panissa
Panissa is a regional variation of Risotto made with Vialone Nano rice, Borlotti beans, Pancetta, onions, and red wine. It is often served with a drizzle of extra-virgin olive oil.
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Fregola Sarda
Fregola Sarda is a type of small, toasted pasta balls. It is similar to couscous and is often used in soups, seafood dishes, or as a base for salads.
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Cima alla Genovese
Cima alla Genovese Description: Cima alla Genovese is a delectable Italian dish with roots in the coastal region of Liguria, particularly the city of Genoa. The name “Cima” translates to “top” or “summit,” and it …
