Lucio's Ligurian Kitchen: The Food of the Italian Riviera by Lucio Galletto and David Dale

  • Crostini with broad bean puree (Crostini con salsa marò) (page 36)

    from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera Lucio's Ligurian Kitchen by Lucio Galletto and David Dale

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Italian; Vegetarian
    • Ingredients: broad beans; pecorino cheese; Italian bread; mint buds
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Notes about Recipes in this book

  • Rosemary focaccia bread (Focaccia all' olio e rosmarino)

    • lean1 on July 21, 2023

      I didn't want to make two breads which is what the recipes makes so I tried to divide each ingredient in half, but the dough was very watery so I added extra flour. It came out very well. I used fresh rosemary from my garden and it smelled heavenly. I would mix this by hand next time with mixing in the food processor.

    • lean1 on July 21, 2023

      correction without the food processor.

  • Creamy leek and potato soup (Vellutata di porri)

    • lkgrover on January 19, 2018

      Velvet-smooth potato & leek soup with subtle seasoning. Delicious!

  • Easter pie (Torta Pasqualina)

    • lkgrover on July 05, 2016

      I recently made this, and found the pastry extremely complicated. My version didn't look nearly as pretty as the picture. However, I liked the combination of silverbeet (Swiss chard for Americans), ricotta, Parmesan, and eggs. Definitely a special occasion recipe!

  • Greens pie (Scarpazza)

    • KarinaFrancis on June 28, 2023

      I was a bit sceptical about the pastry but it worked like a dream. Note I didn’t need all the water so add it a bit at a time as instructed. Loved the filling the greens were front and centre. A few notes, I used a ceramic pie dish and ended up with an undercooked base, a metal dish would be better. I used the stalks as well as the chard leaves to avoid waste, but made sure I squeezed the moisture out. Would try again

  • Spinach ravioli with sage butter (Ravioli di macro al burro e salvia)

    • lkgrover on April 20, 2020

      I couldn't get the pasta dough to the required thinness (despite kneading & rolling for a long time), so the ratio of pasta & filling was off. And with too-thick pasta, I didn't get very many ravioli. Maybe try this ravioli filling & the sage butter sauce with a different pasta dough recipe, made from another type of flour?

  • Snapper with potatoes and black olives (Dentice al forno con patate e olive nere)

    • lkgrover on May 27, 2020

      Good fish entree with rosemary, black olives, and potatoes. I used rockfish fillets.

  • Asparagus in anchovy butter (Asparagi al burro di acciughe)

    • lkgrover on January 17, 2025

      Delicious. I used extra anchovies to intensify the flavor; blended them into the melted butter (unlike the book's photograph which left them whole).

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  • ISBN 10 1741750776
  • ISBN 13 9781741750775
  • Published Nov 01 2008
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries Australia
  • Publisher Allen & Unwin Australia
  • Imprint Allen & Unwin

Publishers Text

Liguria is another country. They do things differently there, particularly when it comes to food. Lucio Galletto grew up in Liguria - at the eastern end of the Riviera di Levante (coast of the rising sun). He didn't realise how special his region was until he fell in love with an Australian girl and travelled 12,000 kilometres to be with her. In 2008 Lucio, and writer David Dale, along with photographer Paul Green, returned to the birthplace of ravioli and pesto and wild-greens pie to investigate how the cooking of Lucio's region had evolved during his twenty-five-year absence. They found a new breed of chefs, farmers, and fishermen adapting traditions to the environmental concerns of the twenty-first century. Still using the wonderful array of local herbs, vegetables and seafood, they apply a lighter touch and a more adventurous spirit. In this stunningly photographed book, Lucio brings us the fruits of his travels - 180 delicious recipes that respect the experience of the past and anticipate the demands of the future, dishes that are fun to cook, beautiful to look at, a pleasure to share, and kind to the body. And, importantly, that pay homage to the sunny Riviera di Levante from which Lucio's culinary journey began.

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