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The traditional cuisine of Genoa
is light, simple and healthy because
ot its strong vegetarian component.
It is the direct outcome of the
fusion between the local products
and the importation of new
ingredients from other continents by
the sailors during their voyages.
Basic ingredients to be found in
typical Genoese dishes are fresh and
aromatic herbs like basil, thyme,
sage, mint and marjoram as well as
top-quality extra-virgin olive oil.
One of the best original product
Genoa is proud of is the Pesto
sauce (made by pounding and
mixing fresh basil, garlic, parmesan
cheese, pine nuts and olive oil
together) which is eaten with Trenette
(long, thin pasta) or as condiment
for other dishes. Nowhere else in
Italy would you find such an
authentic, fragrant and delicious
taste of pesto sauce like in the
land of its creation. Foccacia
(flat bread) kneaded and baked here
is also reputed to be the best in
the country. Other dishes to try are
Stoccafisso con le patate
(dried cod with potatoes), Acciughe
ripiene (stuffed anchovies), Burida
(region's famous seafood stew), and Pizza
all' Andrea which is easily
distinguished from its Neapolitan
counterpart with the generous
topping of olives.
Wines that deserve special
mention here are the strong white
wines Cinqueterre and Pigato
which go well with Genoese
traditional fares. You may even
travel to Cinque Terre which is only
a short excursion from Genoa to
visit the vineyards and
wineries.
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