Skip to content

Archive for

Aug 17

32 Comments

Silenced By The Trout

A view of the crystal clear water of Santa Sussana well

 “If I am a river, you are the ocean
Got the radio on, got the wheels in motion
We were silenced by the night
But you and I we gonna rise again
Divided from the light
I wanna love the way we used to when”

Nope! This is not a post about love. However, I could not find a better way to star this post without citing the song Silenced by the night from my favorite band – Keane -.  Not just because we always play their music while we are driving, but because  we were also heading to a river with the stereo on (with Keane’s Strangeland of course!) and our wheels were in motion to Rivodutri, where you can find a marvelous restaurant specializing in fish river called La Trota (the Trout).

Read more

Aug 11

147 Comments

Zucchini Variations

Appetizer or main course? When it comes to vegetables, we think about them as appetizers, and – more often – as side dishes.

I had a bunch of zucchini romanesche at home (with their flowers) and before I was off for vacations, I had to make use of them.  Since I usually prepare zucchini with pasta or simply as a side dish, I wanted to come up with a main course (with zucchini as “main” ingredient). I thought it was a good idea because zucchinis are fresh and in season, and a meat course would have been heavy with the high temperatures we got in Rome.

Read more

Aug 1

33 Comments

Trofie al Pesto con Fagiolini e Patate

In my past post , “How to make Pesto like a Ligurian” , I shared the secrets of the ancient pesto recipe. Having unveiled the ingredients and the method to make pesto alla Genovese, I thought that you may also want to know how Ligurians eat their pesto – right? Well, they combine it by using different pasta shapes that go really well with pesto – trofie, trofiette and trenette. While ago I was going down the pasta aisle of my nearest supermarket, and I came across a box of pasta Barilla. What caught my attention was not only the shape of the pasta – trofie , but the recipe on the back of the box – Ligurian trofie with pesto, potatoes and green beans…Potatoes with pasta? Did I read well? A weird combination, isn’t it? What added value could potatoes give pasta?  Since this is a traditional recipe of the Liguria region (and there might be a reason why Ligurians use potatoes), I then decided to give it a try and find out by myself.

Read more

%d bloggers like this: