Genoa, a city of bankers and explorers, leaning against the hill that gently slopes towards the blue of the Ligurian Sea. City of contrasts and great commercial exchanges, but also of unexplored corners, narrow alleys characteristic of the Caruggi district and of smells and tastes, fruit of the mixture of traditions and peoples that only a seaside town like Genoa has been able to experience and that has reflected in its varied and delicate cuisine.
Who does not know, indeed, the very fragrant lost of the Genoan pesto, the seasoning of many recipes, from pasta to lasagne, or borage, a wild herb that grows in the ditches of streams, used to prepare fillings for pies or for ravioli or trofie, the characteristic shape of Ligurian pasta and many other delicious recipes.
Tonno, pomodoro e olive
Tuna fish, tomato and olives.
Green Genoan pesto.