In the May-June number – Palatifini explained the history of ligurian Cheeses, not very known beyond our borders, but are numerous and are distributed across the whole of our regional territory.
The most common are the so-called “fresh” or soft cheeses, like quagliata, caprino and ricotta, but we also have cheeses that are aged, and tasty that are made to be served cooked or grilled.
The most famous around Imperia is Brùsso, a ricotta made from sheep milk. Near Savona giuncata is a soft, fresh, and creamy cheese. To the east in the Val d’Aveto, they make caprino and the highly-valued San Stè.
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.