Genoese and homemade cooking

Food…Food… one of the pleasures of life!

The first post dedicated to this topic cannot be about anything else, than local cuisine. Being Italian, I pay a lot of attention to what I eat, since I grew up with this attitude and with the habit to cook as much more as possible at home.

I’m from Genova, in Liguria, where we have a lot of meat and fish dishes in the culinary local tradition. I’ll list and describe just few of them, my favorite, but If you would be interested in a specific recipe please ask in comments and I’ll be glad to help!

Pesto sauce is the culinary symbol of Genova. It is a sauce made up of basil, Parmesan and Pecorino cheese, pine nuts and olive oil.

It’s a versatile dressing, but it is usually an mainly used as a topping for pasta. Below you can find an example of my last “Trenette al Pesto” dish J

Cima alla Genovese – this is a second course , usually made on Christmas and Easter holidays. Cima is a “meat bag” filled in with carrots, beans, ham, eggs… very tasty but also very rich!

Among fish dishes, fried fish is surely the richest and the most appreciated one – especially during summer. This dish is very simple to make: you have simply to fry several types of Mediterranean fish and serve them in a paper cone – to dry excess oil. Cone is useful to eat “frittura” on the go, in the street-food-version!

Enjoy!

Camilla

Enjoy!