In the May number – Palatifini explained the “preboggion”, the mixture of wild herbs to boil or use in stuffings. The legend says that at the time of the first Crusade, Goffredo di Buglione’s cook would pick them up for his master. The “preboggion” is mainly the “secret” ingredient of a Ligurian dish which can be considered a symbol of our cuisine: the “pansoti”, traditionally dressed with the walnut sauce.

Blue is a new magazine dedicated to Genoa and Liguria. Blue is launched as a way of improving communication, with the ambition of reaching Ligurian people as well as an international audience potentially interested in what happens in our cities and region.

The section about typical food and wine of Liguria is edited by Palatifini.