The name of the restaurant means “blaze”: it comes from the cooking method that was used in ninetieth-century Genoese osterie – they made Farinata (the Genoa cheakpea tart), focaccia, quiches, stuffed anchovies and codfish croquettes just using wood and fire.

Today, the restaurant proposes the same recipes: the wood oven combinestradition and quality food. The local dishes also include fish, cooked with Riviera Ligure oil and local products.

Sciamadda