The Ligurian cuisine which is common to San Terenzo, is a combination of both seafood and meat, a natural union of those products which prevail in its region.

This cuisine has changed throughout the centuries, adapting to the variations in cultures and times, but some things have not changed - the aroma of the seafood, flavors of the aromatic herbs, the precious touch of the spices, the flavor of the olive oil which is particular to this area, and even the salt, without which the famous "focaccia" typical to this region would not even exist.

In addition to being a Mediterranean style of cooking, this cuisine is also a "local" one which is so characteristic of this unique territory.

This is why we would like to suggest some recipes, just to give you an idea of what you may taste here when you come to visit. You will have the opportunity of savoring our dishes right on site, cooked by expert hands with those special ingredients which form a part of our gastronomic culture.

We are hoping you come to our restaurants and to our events and, in the meantime, we wish you Buon Appetito!

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STUFFED ANCHOVIES

Ingredients:

700grams of fresh anchovies, a little bread stuffing (about the size of an egg),

½ cup of milk, 1 egg, 1 tablespoon extra virgin olive oil, chopped parsley, 50g. grated parmesan cheese, 1 minced garlic clove, a little marjoram, a little flour, frying oil, salt and pepper.

Preparation:

Clean the anchovies and open them, taking off the heads and fish bones. Wash and dry them. Mince 5 or 6 of these anchovies which have just been cleaned; combine them in a bowl with the bread stuffing drenched with milk and wring, 1 garlic clove, parsley and marjoram. Add parmesan cheese and egg.

Mix these ingredients adding a drop of extra virgin olive oil. Add salt and pepper.

Place this mixture on an anchovy and place another anchovy on top of it.

Another way is to stuff only one anchovy and fold it in half.

The last step is to flour them and fry them in very hot olive oil.

MUSSEL SOUP

Ingredients:

1/1.5 kg. (kilo) of mussels, 1 clove minced garlic, finely chopped parsley, 6 tablespoons of extra virgin olive oil, 1 fresh tomato, pieces of toasted bread, salt and pepper.

Preparation:

Heat the olive oil and brown the garlic in a pan; add the mussels (already thoroughly washed in running cold water) and let them open stirring them often.

Pour in some white wine letting it evaporate on a low heat setting.

Add the diced and strained tomatoes; stir and add salt and pepper. Cook for 5 minutes.

Sprinkle parsley, stir and serve in individual warm plates and top them with the pieces of toasted bread.

STUFFED MUSSELS

Ingredients:

1 kilo (2.2 lbs.) of mussels, 100g. of mortadella, 150g. of chard, bread stuffing, 1 whole garlic clove plus ½ minced clove, 80g. onion, 3 tablespoons of grated parmesan cheese, 2 eggs, chopped parsley, thyme, marjoram, ½ glass of white wine, 7 tablespoons of extra virgin olive oil, 5 fresh tomatoes, salt and pepper.

Preparation:

Wash the mussels, open about 2/3 of them before cooking, let the others open themselves in the pot; filter the water and use it to wet the bread stuffing.

Wring the stuffing and mince it with the mussels from the pot, the chard (steamed for 2 minutes in boiling water, drained and wrung), and the mortadella.

Knead this mixture and add it to the cheese, ½ garlic clove, a little of the parsley, thyme and marjoram.

Mix it together with the eggs and stuff the 2/3 mussels opened before cooking. Brown the onion and garlic clove in hot olive oil and pour in some white wine.

Add the tomatoes chopped into little pieces and mix all the ingredients on a higher stove top setting for about 15 minutes.

Sprinkle some parsley, add the stuffed mussels, add salt and pepper and finish cooking.

SPAGHETTI WITH CLAM SAUCE

Ingredients:

350g. of spaghetti, 500g. of small wedge shell clams, 5 tablespoons of olive oil, 1 pressed garlic clove, chopped parsley, salt and pepper.

Preparation:

Wash the clams thoroughly in running water. Put them in a pan and let them open on their own, then filter and keep the water the clams give off. Heat the olive oil in another pan and brown the garlic clove. Put in the clams, mix them well and then, after a few minutes, pour in 3 tablespoons of the left over water from the clams. Sprinkle them with parsley, stir in the spaghetti and serve.

Right before adding the spaghetti, you can also add some diced tomatoes to the clams.

STEWED OCTOPUS

Ingredients:

800/900g. little octopi (the ones that live on the rocks are the most suitable), 4 fresh tomatoes, chopped parsley, 7 tablespoons of extra virgin olive oil, 1 glass of white wine, 2 minced garlic cloves, salt and pepper.

Preparation:

Wash the octopi in the usual manner and "beat" them to make the meat more tender. Heat some olive oil in a terracotta pot, add the octopi, brown them on low heat for about 8-9 minutes.

Pour the white wine in and let it evaporate very slowly. Wash the tomatoes, take out the seeds and strain them before adding them to the pot; raise the heat a little and cover and finish cooking.

Just before serving, sprinkle some parsley and add salt and pepper.