The olive oil farming family Pietro Ghiglione has been cultivating their olive oil terraces for generations. Three generations of family members live door to door sharing their passion for the inherited land.

Pietro Ghiglione knows every single tree, he in person guarantees for the exquisit quality of the produced oil. His wife Marilena has been working side by side with him over the past forty years, as well as their sons Gianfranco and Vincenzo . Instead of choosing to move into the city, both of them stayed on their parents land to live and work as their ancestors did, cultivating oil in the heart of Liguria.

Pane Olio

As a snack, an appetizer or with a "Minestrone" simply delicious. To prepare Pane olio one uses best Ciabatta and young olive oil, that has just been pressed. Our children love to take it to school, so that they can snack on it between classes. Have a try!

White bread
Olive oil
Mild vinegar (if possible balsamic vinegar)
Carefully sprinkle the white bread with olive oil, and then season the bread with a pinch of salt and a few drops of vinegar.

Verdure ripiene

This recipe can be used with many different ingredients, such as different sorts of vegetables, meat or fish left-overs. The following ingredients are ment as a suggestion. Do it as you like!

Ingredients for four persons.

courgettes, bell peppers, onions, - all together one kg -
5 cooked potatoes
3 eggs
50gr grated parmesan cheese
1 tablespoon majoran, salt, pepper
olive oil
Preheat the oven to 200 Celsius. Prepare the suggested vegetables for filling by cooking the courgettes and onions for a few minutes then using a teaspoon to excavate them. Halve and clean the bell peppers. Chop the excavated parts of the courgettes and onions. Mash the cooked potatoes. Mix together. Add eggs and parmesan to the mixture. Season with salt, pepper and majoran. Mix in as much olive oil as necessary to make a smooth mass. Fill the vegetable halves with the mixture, sprinkle with bread crumbs and olive oil. Bake for 30 min.

Ravioli Marilena

In our country ravioli belong to all celebrations. Every family has its own secret recipe for a filling consisting of meat, vegetable and/or ricotta cheese. There are as many variations as families in Italy. We prefer a filling with mangold from our own garden. Being a dish for special occasions this recipe will serve ten people. This type of pasta can be easily frozen.

Ingredients for 10 people:

For the dough
600gr flour
1 egg
1 tablespoon olive oil

Sift the flour onto an even surface, add the egg and the oil. Then knead the dough, adding water until the dough is smooth. Cover the dough in a bowl for one hour.

For the filling:
1kg mangold
5 eggs
200 gr. parmesan cheese
salt, pepper, nutmeg

Cook the greens of the mangold until they are tender, drain and then chop until the mangold is finely ground. Beat the eggs and mix them with mangold and grated parmesan. Season with salt, pepper and nutmeg.

Roll out the dough on a floured surface, about 1-2 mm thick. Place a small amount of the filling (about a teaspoon) regularly - about 10 cm apart - on one half of the dough, then fold the other half over the first half and close by pressing on edges and interstices. Cut into squares. Carefully place the squares into hot - not boiling - saltwater and cook for 3-5 minutes.
Serve either with tomato sauce or butter with sage.

Coniglio alla ligure

In Liguria rabbit belongs to the classical dishes. Many families rear their own rabbits. In our part of Liguria there are mainly olive tree terraces so that there is not enough space to breed larger animals and there is hardly any other meat to be found. Marilena feeds her rabbits with grass as well as special herbs, which she collects in the "campagna". Even though she takes great pride in them one is chosen if a delicious meal needs to be prepared.

Ingredients for 4 persons:

1 prepared rabbit (about 1,5 kg)
4 tablespoons of olive oil
2 cloves of garlic
2 white onions
2 carrots
1 twig of rosemary
2 leaves of bay
6 leaves of sage
0,3 l white wine
salt and pepper

Season the prepared pieces of rabbit with salt and pepper and roast them with olive oil in a frying pan. Take the pieces out of the pan. Slice onions, carrots, garlic and steam them together with the seasonings in a large pot. Add the rabbit meat and the wine. Cook on low heat for the next hour, adding once in a while, if necessary, some white wine. Serve with fresh green salad and white bread.