Articles related to "Liguria"

Spring celebrations of seafood in Genoa and Camogli. Fish Festivals on the lively Italian Riviera in May 2007

The cuisine of Liguria is surprisingly varied, with lots of fish dishes on the Riviera and meat, cheese and chestnuts in the mountains

Liguria might be best known for its pesto sauce - but it also has lots of traditional bread and cakes. Here are some of them - plus a recipe for delicous Pan Martina.

Pasqualina is a classic Italian dish. It is traditionally eaten at Easter. This version comes from Liguria. Baciocca is a vegetable pie eaten all year round.

For healthy and delicious family food, check out this new recipe book from Bettys, the famous English tea shop.

This cookbook is stuffed with information on festive foods from all over Italy -a great Christmas stocking filler for a foodie.

Enjoy the charms of N. Italy. This hike along the Mediterranean coastline takes you through the quaint towns of Riomaggiore, Manarola, Corniglia, Vernazza and Monterosso.

The Italians love food so much that special culinary festivals are held in towns and villages all over the country. Here are just a few.

Herbs, such as basil, sage and rosemary, are essential in any Italian kitchen. But do you know when to use them? And can you tell flat-leaved parsley from coriander?

Never heard of croxetti? Here's a recipe for this special type of pasta that is found in the mountains of Liguria.

This recipe for pesto, the traditional Ligurian sauce, specifies the importance of using local basil. Battuto is a lesser known sauce made from pine nuts.

Eggplant caponata, a Sicilian specialty meets focaccia, a Ligurian classic. A tangy eggplant relish often served as an appetizer tops this simple bread machine dough.

Escape the crowds and be your own passenger as you get to know the beautiful city of San Francisco.

The range of food festivals in Italy is astonishing. This new book looks at 50 of them - and gives you 100 delicious recipes that you can try at home.

Meals from different cultures make dinner more exciting, while offering unique perspectives on nutrition. Try Italian, Indian or Japanese dishes a few times a week.

Try making your own homemade pasta with this recipe for mushroom ravioli in a walnut sauce, which comes from Puglia.

This recipe for focaccia, the delicious Italian bread, is an extract from top chef Angela Hartnett's new book- Cucina: Three Generations of Italian Family Cooking

Easter in Italy is celebrated with a number of speciality dishes - including this one for Lamb with Egg and Lemon Sauce, which appears in The Festive Food of Italy.

Seafood tagliolini and other traditional recipes from Romagna, exclusively provided by the Hotel Lungomare in Cesenatico

Fresh, dried or frozen, lovage provides excellent flavoring for soups, stews, salads and casseroles, and is a natural salt substitute said to be high in vitamin C.

Menton is renowned for its mild climate, annual winter attraction and a good dose of Baroque and medieval architecture. Take a brief walk in time to see how it all began.

If you're scared of flying, perhaps you've never dared fly to Italy to enjoy its delicious cuisine. If so, a new book offers some practical suggestions that may help.

Many 'Doctors of the Church' were considered to have been given special graces by God which allowed them to understand God in a special way.

Olive oil is a vital - and healthy - ingredient in Italian cuisine and has an almost magical importance in Italian culture.

There are around 200 different pasta shapes and it can be difficult to know which one to choose.

If you've ever fancied doing some olive oil tasting, check this out. You can learn all about this Italian ingredient on a culinary break at Villa Campestri in Tuscany.