Alice hopes to offer hers guests the dishes of the Ligurian tradition. For now she offers her recipes… Look the recipes
Today many people prefer stay in apartments during their vacation. This solution allows all tourists to have more space and comfort at one’s disposal. Guests will have a more familiar relationship with the host will be available to introduce the most beautiful and appreciated places.
The Cheshire Cat
The Mad Hatter
The White Rabbit
The March Hare
The Queen of Hearts
The accommodation is situated on the second floor of a house lived by Alice and her family but it has all the privacy you need thanks to a totally independent entrance with a courtyard in front of the door with exterior lighting, a bench and two chairs and the private garden… Read more
The Mad Hatter is a detached villa (former mill) located along the provincial road SP49, precisely in the village of Vallepiana, one of the six districts of Pratosopralacroce. The location is ideal for a restful, magical and unforgettable, thanks to the large garden adjacent to the forest with table, chairs and barbecue… Read more
White Rabbit apartment is located in Zanoni, an ancient and typical village, hamlet of Pratosopralacroce. The indipendent flat is placed to the second floor (reachable by exsternal stairs) in a house, of family-owned, built in 1850 and in the years later it was restored but keeping unchanged the architectural characteristics and the atmosphere of other times… Read more
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The secret of true BACIOCCA lies in its cooking thanks to the use of the Testo. The Testo consists of a heated cast iron Bell, burning dry wood (or rather “the BR-OCCA”)until it becomes. This brace will move to the edges of the cooktop and sliding the baciocca on a wooden board (called “cap”) and underlying rest dried leaves of chestnut that allow baciocca to slip into the text without the pan. Then lower the Bell and the brace is positioned around so “seal”. Cooking will continue for about 15-20 minutes depending on the fire which has been prepared. This preparation is special and unique because every ingredient has its why: even the chestnut leaf is an essential element in order to give that unique and inimitable taste and that scent. ONE of the MANY REASONS WHY SOPRALACROCE is known thanks to the FESTIVAL of BACIOCCA: for nearly 20 years, takes place this beautiful party that attracts lots of amateurs he’s a local and TRADITIONAL DISHES that you cook whose baciocca is theprotagonist, the whole is surrounded by the music of the orchestra and ballads on the so-called “BALERA”.
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The everything would be “crushed” in the traditional marble mortar with a wooden pestle. Without this you can simply chop all the ingredients very finely or if using a blender. And … in a few minutes the pesto is ready! Recipe very quick but delicious!
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Boil the potatoes and add some salt to the water. Meanwhile Sauté with onion (making it Brown nicely) and grate the cheese. Then take the potatoes, peel them with a potato masher (preferably). At this point you will be created a compound that you will need to add: onion, grated Parmesan cheese, olive oil, salt and plenty of cornmeal. All must be very malleable to the touch and smooth. Then create small balls (similar to meatballs but slightly larger), each then will choose the size he wants according to the cooking time. The real cooking (like baciocca) would be in the text, placing the chestnut leaves on the basis, in order to transport the micoccio even the scent of the leaf. At this point with the convection oven to 180 degrees, they will be cooked for 20 minutes (time to Brown properly the wrapper). Time to remove from the oven… ET VOILA’