Fagiolini in salsa di acciughe (Green Beans with Anchovy Sauce)

Frankcontorno, Liguria7 Comments

Green beans with anchovy sauce

Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, … Read More

Farinata genovese (Genovese Chickpea Flatbread)

Frankantipasti, Liguria, snack34 Comments

Chickpea Flatbread

One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious … Read More

Cioppino, an Italian-American Classic

FrankItalian-American, Liguria, Soups24 Comments

Cioppino

As regular readers will know, this blog is focused on authentic Italian home cooking, the kind that you might eat in Italy itself. But it is also, in some sense, about the Italian diaspora, so it is only fitting that, from time to time—at least once a year—we feature an … Read More

Coniglio alla ligure (Ligurian Braised Rabbit)

FrankFall, Liguria, secondi piatti, Winter18 Comments

Ligurian Braised Rabbit

Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the … Read More