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Ristorante Lo Stella dates back to 1850, and is still family run, where the eighth generation continues to deliver hand-crafted Ligurian recipes from its location in the main square.
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one ...
Coniglio alla sanremese [1] (Intemelio: conîo â sanremasca) [2] is an Italian recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs. It is a traditional dish of Ligurian cuisine , originating in the town of Sanremo ; variations of the recipe, under the name coniglio alla ligure , are spread all over ...
Keep the chicken moving. Luke's advice: Shake the chicken so the butter browns but doesn't burn."This way you get the chicken crispier without burning the butter." Add the herbs at the end. Let ...
[2] [3] It later became a staple as Italian restaurants proliferated in San Francisco. The name is also said to derive from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. [4]
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are used, or the small, Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). Both types are also called arselle in Liguria and Tuscany. [1] In the United States, small cherrystone clams may be substituted. [2] [need quotation to verify]
In the city of Sanremo, in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves, and capers. [6] It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466–1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. [7] [8]