LIGURIAN FOCACCIA: HOW TO USE IT IN THE KITCHEN
It is known and loved all around the world. In Argentina it is prepared with some variants, cheese and onions covered, la fugazzetta. Its origin...
Diving in Camogli and Portofino
In many of the articles of our blog we spoke about the many attractions and places of interested in Camogli and its surroundings. Seaside hamlets,...
Trekking in Portofino’s park: paths and other curiosity
Spring is here and it is the ideal period for outdoor sports in Liguria. In particular, this is the ideal time to discover all the...
Genoese preboggion: what is it and how to use it for cooking
Here we are with the second episode of our section dedicate to the flavours of Liguria “Let’s hear the Chef”. After the one about Cappon...
Photography contest “I LOVE CAMOGLI”, here the winners!
In a previous article published here on our blog we wrote about the many activities organized in Camogli for Saint Valentine’s Day. Love poetries, romantic...
In the Backstage of Cenobio dei Dogi: Interview with our Chef
In December we started a section dedicated to gastronomy, to the flavors of our territory, Liguria, and to the many traditional recipes that enrich our...
CAPPON MAGRO LIGURE, THE ORIGINAL RECIPE OF HOTEL CENOBIO DEI DOGI
Today we begin an incredible journey to discover one of the most famous and appreciated recipes of Liguria. Escorting us in this tasteful journey, Cenobio...