Book, Liguria in Cucina: The Flavours of LiguriaLigurian cuisine is multiform, colorful, and above all rich in contrasts because Liguria is the same way: made of high mountains that run quickly toward the coast, of sea and forest, Levante and Ponente, of maritime and peasant culture but also mercantile and cosmopolitan, shy and reserved, yet open to the world. The recipes contained in this book are just a taste of traditional Ligurian cuisine, a selection of the most famous recipes among the

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This bucatini is made with organic Umbrian wheat and certified Aqua di Piemonte mountain water

Ingredients: Organic durum wheat semolina

Use them on bread

This is ideal for an aperitif or cold dishes

a natural material that is fired at high temperatures and has a dense and durable body

and are beautifully packaged for gifting

This fine sea salt is a versatile ingredient used for cooking

gorgonzola

A rectangular shape that adds charm to the table setting

" (pronounced key-tahr-rah) is a natural wood pasta maker invented in the 1800s originally from Chieti

this complete handbook is destined to become a must-have resource