Under The Crow

23/09/2026

Changing Parts Of The Day Relaxation At The Rustico In Portofino, Italy

There is something about this rustico place that changes completely...

23/09/2026

Sometimes things are not what they appear to be. These ended up being ☠️ poisonous. The thick white stems, still-rounded caps and veil material are consistent with Amanita. They are not porcini.

21/09/2026

Scenes From An Italian Rustico in Portofino, Italy

Days are full, hard and beautiful

21/09/2026

Yes, produce in Italy tastes as good as you think

21/09/2026

Experience Fruitycake’s Escapades At Your Service, where every step is a new adventure and every moment is a chance to forget about the waiting.

20/09/2026

Simple and unique

Recipe For Ligurian Pizzata by Under The Crow on Patreon. Join Under The Crow's community for exclusive content and updates.

20/09/2026

20/09/2026

Sometimes you think you’re just stopping for something to eat, and then you find out you’re eating a little piece of history.

Panificio Canale in Portofino traces its story back to 1911, when Giorgio Figallo and his wife Antonia, known as “Tunitta,” were baking for the village. During World War I, when Giorgio was called away, Antonia and Adele Devoto Ravetti kept the bread ovens going for the people of Portofino. Years later, during World War II, the bakery lived through occupations by different military forces, yet bread continued to be made for the local population.

The Canale name entered the story in 1947, when Giorgio and Antonia’s daughter Emma married Maurizio Canale, an experienced food merchant, and the family tradition continued through the generations. Today, Panificio Canale is still there on Via Roma, just steps away from Portofino’s famous piazzetta.

And this is what we ate: a pizzata. 🍅🧀 It’s one of those Ligurian specialties that sits somewhere in the wonderful territory between pizza and focaccia, with tomato, soft cheese, oregano and variations depending on the baker. It may look simple, but that is one of the things I love most about food here. Flour, tomatoes, cheese and olive oil can carry the story of a place.

Imagine how many loaves of bread and pieces of focaccia have come out of these ovens since 1911. How many fishermen, families, children, visitors and generations of Portofino persons have walked through that door hungry.

Today, more than a century later, we did too.

And it was very, very good. ❤️🇮🇹

19/09/2026

A Slow Saturday In Portofino, Italy

A walk from the rustico to La Gassetta and on Via Gave, back home.

19/09/2026

When you’re vegan and craving a BLT, you make eggplant bacon!