FOCACCIA WITH CAPERS, ROSEMARY AND TAGGIASCHE:

Whether plain or stuffed, focaccia has always been the queen of our tradition. Here we present a truly irresistible variation. Focaccia with capers, rosemary and taggiasche olives: an explosive mixture where in every bite the aromatic taste of rosemary blends with the intensity of taggiasche olives and the unmistakable touch of capers. Just a few minutes to prepare it and you’re done.

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Fried anchovys served with Balsamic vinegar and Olive oil in Genova, Italy

LIGURIAN STYLE ANCHOVIES:

Ligurian style anchovies are a typical recipe from our Riviera. Very simple to make, we can consider them a tantalizing appetizer, a tasty main course or even an interesting snack to accompany our most successful aperitifs.

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PASTA WITH PESTO AND TUNA:

A great classic capable of combining the creaminess of our pesto with the unmistakable flavor of tuna. A great first course for any meal eager to stand out with that extra something.

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