Idea Inscriptions For Memorial Plaque

Tortelloni with robiola Roccaverano and macaroons Sassello-trip from Savona in soft and low langa

Here it is interesting that this recipe was born thanks to connubbio land products Savona, Liguria last strip of territory before landing in Langa Cuneo.
Before talking about the recipe I wanted to show some photos from the trip in this fantastic and exciting culinary territory.
Our basic tactic was a beachfront house in the town of Savona.
View from the terrace:



Obviously the first to visit a local Ligurian and sample the many goodies (a task which requires great effort) we enjoyed the wonderful Ligurian Sea in Gion in September, when the tide of people not enrolled in summer than the beaches of the east and you can be at peace.
Island Bergeggi:





Spiaggetta the Saracens:





And Creuza de ma to access:




Then the jewel of Noli, an ancient maritime republic:



Now a local festival in the hinterland:



Finally Genoa the Superb, which, given the incredible wealth of countless buildings, will enter only the sign of one of the ways through which a great poet have become heritage of Italy:



Now we begin to lovers of cooking.
Popular Slices: pasta with chickpea flour and water fried;



The cake, it is clear .. nice greasy breakfast without monopolizing of Liguria (this comes from the best bakery in Savona on .... of our native guide ;)....)


Then follow the Pansotti nuts:


Wild Boar stew (this is worthy of note on this subject with many exclamation points !!!!!)




and Cima Liguria, meat pockets stuffed with herbs, pine nuts , egg, parmesan etc, etc, and served in slices:



Now we come to the fabulous products of the city of Redwing.




Cheese:



!!!!!! The Amaretti !!!!!!:






Mushrooms (FAVOLOSI! !!!!!):




Garlic oil:




While the Langhe surprises us every time with its superfine cheese: The famous
robiola Roccaverano:

Makers

and season


Then a gorgonzola goat:



Here, however, a compact and fresh goat Cow-shaped unusual




And finally, the delicate mustard Voghera




But back to the recipe. It extends a hand
normal pastry half wheat flour, bran ... with half the eggs you regulator, a matter of taste;)
The filling is just the robiola Roccaverano accompanied with fresh dell'amaretto of Redwing and a drop olive oil and half a teaspoon of honey.
You mix the vegetables with butter and sage if you're lucky and finished the dish with black truffles, which unfortunately we could not find.
I hope not to have bored and Bon Appetit !!!!!! ;)