The Croxetti tradition and recipe from Varese Ligure
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Category: Eat Local
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 you mix of a few, simple, fresh elements. The Pesto sauce is simplicity in the kitchen, in the best Italian tradition, that joins everyone in a journey of tasting pleasure. Liguria in Italy is the cradle of this unique sauce known all over the world…
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Panigacci and Testaroli: meanings and differences
Many food specialties in La Spezia area come from the inland. Two of them are Panigacci and Testaroli, with similar dough and slight differences in preparation and traditions. “But what is the difference between panigacci and testaroli?” You ight wonder while you stay and try food between Deiva Marina and Lunigiana. It’s not easy to give a definite and convincing answer and you might hear different and conflicting explanations. The truth is that panigacci and testaroli are two typical dishes of the poor cuisine of Lunigiana that arise from a…
Read MoreThe 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 necessary to the success of the recipe or not? As we have done for the porridge, panigacci and testaroli and sgabei, we try to look further in the matter. No mortadella, Chef Paracucchi used to make muscles this way This recipe is from the book…
Read MoreRice 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 is that savory one; if you come from Carrara it’s sweet (although also in La Spezia there are sweet rice cakes variants). And if you look at it from Sarzana – that is between the two cities – ? No doubt it is a stupid cake. The torta scema – stupid cake is a specialty of Sarzana…
Read MoreSarzana Doc wine festival
Two days of wine in the streets of Sarzana DOC: 20 wineries showcasing their products. In the restaurants special menus for the occasion Friday, June 24 and Saturday 25 will two days enogastronomy in Sarzana : the sixth edition of the Sarzana Doc Festival will take place in the streets of the city with the stands of over 20 Ligurian and La Spezia wine producers . You can stroll through the streets for many wine tastings, and then pick one of the restaurants offering Special menus including different local wine…
Read More3 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 does not have some culinary specialties known throughout the world. In many, especially those usedto strong flavors, define “poor” the Ligurian cuisine, meaning that it is dull, not rich in variety and second fiddle to other culinary traditions. It can not be made larger…
Read MoreEmanuele Albano, the man who looked for mussels and found the "Muscoli"
Mussles 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”, – name for mussles in Italy – but who knows how called them Emanuele Albano from Taranto, the man who started the first mussle cultivation in La Spezia. La Spezia and surroundings do not mess around on the mussles . Mussles dishes are part of the local gastronomic tradition and are among the must try specialties if you are looking for…
Read MoreBreakfast in La Spezia: the dipped focaccia tradition explained
Having breakfast with a focaccia bread dipped in cappuccino is a Ligurian tradition. Outside the region, almost no one understands the charm of this specialty. Here’s how to figure out the Ligurian way and how to have the best breakfast in La Spezia. If you want to have a “continental” Breakfast in La Spezia, that will probably only happen in your hotel. We suggest you should go for the most local breakfast experience. Having breakfast in La Spezia is different from other Italian cities and similar to other places in…
Read MoreHow to be fed in La Spezia: a short guide through La Spezia local cuisine
From fish to vegetables: quick tips to try the taste of La Spezia local cuisine “What should I eat tonight here?” The increased tourist interest on the territory of La Spezia has made this question more and more frequent. Faced with the questions of tourists (asking questions like: “What can we eat? What are the local dishes?” ), the poor local inhabitant often gropes and does not know what to say. This is because they wonder weather the non-local will understand the simple, yet so tasteful local cuisine. Leaving aside…
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