Duration: 4-5 hours approx.
The kitchen garden is part of Western Ligurian culture. It has always been in the family. There are medieval laws, which made it compulsory to keep a kitchen garden, and not a small one. The kitchen garden means commitment, passion, getting your hands dirty, and loving the land. Not an easy task but one that gives satisfaction: if you want to eat well you must start from growing your own food. Besides, this is a place where one can go from the sea shore to the mountain slopes in a flash, with variable winds, a well-spaced rain distribution throughout the year, and a gentle sun. One can grow food all year round and each vegetable in its season. There is always a garden fragrance in a dedicated space: Mediterranean nature at your fingertips, with its herbs and aromatic plants. A good Ligurian restaurant usually grows its own herbs and other local plants in a pot … they only have to reach for them and there you have it: the right mix of flavours. In other words, one can pick the vegetables in the kitchen garden while in season and cook them on the spot, or go directly to one of the cuisine sanctuaries that are the custodians of Ligurian and Mediterranean flavours, in a creative and always new interpretation, which always fires up one’s passion. It doesn’t leave one gawping, but one simply samples it and feels pleasure and excitement. In fact the vegetables are often hiding inside. For instance, stuffed and baked vegetables are a classic in Ligurian cuisine and can be served both as an entrée and as a second course. This is a humble dish, without meat in the original recipe, yet very tasty, thanks to the herbs, namely marjoram.