Professional Italian ricotta gnocchi recipe: Italian Ricotta Gnocchi with Pesto Genovese. Step-by-step technique, wine pairing and estimated nutrition per serving.

Sacripantina Genovese (Italian Genoese Layered Sponge Cake) Sacripantina Genovese belongs to Liguria, where olive oil, herbs, vegetables, preserved fish and the steep Mediterranean landscape reward freshness and restraint. It is the kind of preparation that makes sense only when technique and local ingredients are treated with equal respect. Regional Italian cooking is rarely about adding more; it is about extracting more flavor from a short list of ingredients through correc

Farinata Genovese (Italian Ligurian Chickpea Flatbread) Farinata belongs to the everyday food culture of Liguria, where chickpea flour, olive oil, water, and salt were transformed into a thin baked flatbread with remarkable depth of flavor. Its character comes from simplicity and from the very hot ovens traditionally used in bakeries and focaccerie. The batter is allowed to rest so the chickpea flour fully hydrates, then it is spread in a well oiled pan and baked until the ce