Category: Eat Local
That’s Amor
There are taste experiences that go beyond the joy of the palate, to become a real journey. These are the tastings that are sometimes done almost by chance, perhaps on a cold Sunday in January spent discovering places full of charm like the Lunigiana. Maybe entering...
Eat, drink and hike! How to find yourself in the most beautiful pictures of the Cinque Terre
With the itinerary to Tramonti on September 29, Mangia, beva and caminae (Eat, Drink and Walk), a series of itineraries in the territory of La Spezia are inaugurated to be surprised for the first or the umpteenth time by the most beautiful views of the area....
The Croxetti tradition and recipe from Varese Ligure
If you travel to Italy because you are a pasta lover, you definitely owe a visit to Varese Ligure in Val di Vara to admire the art of making Croxetti, beautiful hand made pasta from Liguria Pasta is a must eat when visiting Italy, a culinary...
The Pesto Sauce: a serious matter, intangible cultural heritage of humanity
This week, Liguria unfolds a long green carpet, stretching all along the Riviera, to promote the Pesto Sauce as a UNESCO intangible cultural heritage of humanity A green masterpiece, a joy for the eyes and the watering mouth, green gold that grows in your hands when...
Panigacci and Testaroli: meanings and differences
Many food specialties in La Spezia area come from the hinterland. Two of them are Panigacci and Testaroli, made from the same dough with slight differences in preparation and traditions. “But what is the difference between panigacci and testaroli?” You might wonder during a stay ...
The true recipe of the stuffed mussels
Stuffed mussels, two different recipes for a traditional dish of La Spezia. How about every tradition worthy of respect, even on stuffed mussels (traditional food of La Spezia) there is a bitter confrontation. n detail, it is discussed on one thing: the mortadella ham is...
Rice cake sweet or savory? No, it’s stupid!
A very typical La Spezia’s local food is the torta di riso – the rice cake, in two, or even three possible versions. If you look at it from Liguria, the rice cake isthat savory one; if you come from Carrara it’s sweet (although also...
3 reasons why the Ligurian cuisine is not a poor one
Measured in condiments and mild in flavor, the Ligurian cuisine is called “cucina povera” by those who misunderstands it, because poverty is actually its wealth.The beauty of Italy is also made by what it can put on the table: there is no Italian region that...
Emanuele Albano, the man who looked for mussels and found the "Muscoli"
Mussels of La Spezia are a mainstay of local cooking: excellence of the territory, are a real pride for locals. Along the Gulf of Poets nobody calls them “cozze”, – the name for mussels in Italy – but who knows how Emanuele Albano from Taranto called...