In the September-October number – Palatifini explained mushrooms: porcini, galletti, colombine and “death trumpets”, ugly but full of flavour.

Liguria is covered by woods. Many of the villages in the Apennine Mountains have autumn festivals dedicated to mushrooms, gathered in the woods here since the Middle Ages.

Ligurian cooking uses lots of dried mushrooms as the “secret ingredient” for many fillers such as stuffing for ravioli, in polpettone, and in salty pies, especially those made with onions or squash.

If you like go mushrooms hunting, to cook them right away or dry them, or if you prefer to eat them at home or at festival, Liguria is the place to be.

Check out our mushrooms even on Facebook, on the page called A funghi in Liguria, which holds photos, comments, and suggestion from mushrooms fans.

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 Cultural Association of Palatifini.