This episode features a discussion with author and cook, Enrica Monzani. Enrica is the author of the blog, A Small Kitchen in Genoa. Enrica has a new book out called Liguria in Cucina. In the book she explores the culinary regions and foods of Genoa, the Italian Riviera and the vast Forest areas of Liguria. 

We go beyond Pesto and Focaccia to explore the diverse culinary regions and flavors of Liguria.

Topics discussed:

·         The Regions within Liguria and the influence on cooking (The Sea, The Forest, the Mountains)

·         The pantry of Liguria 

·         Olive Oil of Liguria

·         Pesto origins and Salsa di Noci

·         Chickpea flour (Panissa, Farinata)

·         The unique Pasta of Liguria (use of white wine)

·         The many forms of Focaccia (Focaccette al Formaggio, Sardenaira)

·         The savoury pies of Liguria (Torta Pasqualina )

·         Fish (Anchovies}, Mussels)

·         Ligurian Desserts

Enrica also hosts cooking classes and food tours of Genoa.

To learn more about Enrica and buy Liguria in Cucina today, head over to A Small Kitchen in Genoa

Enjoy!