Genoa, Italy - photo by francesca79 under CC0
Genoa, Italy - photo by francesca79 under CC0

GENOA: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON DELICIOUS DESTINATIONS

When Andrew Zimmern visited Genoa on his show Delicious Destinations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on Delicious Destinations Genoa, all in a convenient list.

DISH – Cappon Magro

WHAT IS IT?

Cappon magro is a decadent seafood salad. It is made with cold-poached fish, boiled mussels, prawns and langoustines. The foundation of the final dish is made with salsa verde – blended hardtacks, parsley, olive oil, capers, anchovies and garlic. It is then layered with pieces of poached fish fillet and bland seasonal vegetables, with shellfish perched on top.      

READ MORE: HAVRE-SAINT-PIERRE: SIMPLICITY, SOLITUDE & SEAFOOD

WHERE IS IT?

Ristorante Il Doge
Via Niccolò Cuneo
Camogli GE, Italy

NOTES – Delicious Destinations Genoa

Ristorante Il Doge is in a Cliffside monastery that has been turned into a hotel. Here, they use locally-caught scorpion fish, gurnard and sea bass for their cappon magro. They separately boil mussels, prawns and langoustines to preserve their individual flavors. Their hardtacks are soaked in vinegar, salt and water instead of the traditional seawater and wine.    

DISH – Salame Genovese

WHAT IS IT?

Salame Genovese is a smoky, dry, cured pork and beef sausage. Pork fat gives salame Genovese its luxurious flavor and soft texture. Cultured sugars are added to the pork fat to spur fermentation that promotes the formation of good bacteria and prohibits the growth of bad bacteria. Salt and dried garlic are then added. The seasoned pork fat is then combined with the pork-beef mixture and piped into natural casings. The salami is then hung to smoke over an oak wood stove for 5 days. During this time, it will harden and change its color into a deep red. It is then dried for 3 more weeks.

READ MORE: RECIPE – COCKTAIL: MICHELADA CON CLAMATO ESPECIAL

WHERE IS IT?

Salumificio Parodi Sant’Olcese
Via Sant’Olcese, 25
Sant’Olcese GE, Italy

NOTES – Delicious Destinations Genoa

Founded in 1890, Parodi Sant’Olcese continues its tradition to the present under the leadership of Emanuela Parodi. Their salame Genovese is made with pork belly, pork shoulders, and beef sides to ensure taste and quality.

DISH – Trofie al Pesto

WHAT IS IT?

Trofie al Pesto is a signature Genovese dish named after its primary ingredient: pesto. Pesto is a paste of crushed basil, garlic, cheese, pine nuts and olive oil. On the other hand, trofie refers to the short, thin and twisted Ligurian pasta.

WHERE IS IT?

Zeffirino
Via XX Settembre, 20
Genova GE, Italy

NOTES – Delicious Destinations Genoa

At Zeffirino, pesto is made from small Ligurian basil leaves that have more perfume. It is ground to a fine paste with garlic, salt, pine nuts from Italian stone pine trees, parmigiano-Reggiano, pecorino Sardo, and extra virgin olive oil from Liguria. Their trofie is made from double zero flour.

DISH – Minestrone alla Genovese

WHAT IS IT?

Minestrone alla Genovese is a rustic bean and pasta stew topped with pesto. It is typically made with carrots, onion, and celery, along with vegetables that are in season. Borlotti beans and couscous-sized pasta are then added to absorb flavor and to thicken the stew. To make it “alla Genovese”, it is served with a hearty dose of pesto.

WHERE IS IT?

Il Genovese
Via Galata, 35r
Genova GE, Italy

NOTES – Delicious Destinations Genoa

Il Genovese is one of the restaurants in Genoa that serves late-night food. When Andrew Zimmern visited the restaurant, its minestrone alla Genovese had cauliflower, pumpkin and greens that were in season. They use water instead of broth to keep the natural flavor of vegetables.  

DISH – Pansotti con Salsa alle Noci – Delicious Destinations Genoa

WHAT IS IT?

Pansotti con salsa alle noci is a dish of pasta stuffed with herbs and cheese, dressed in a rich and creamy walnut sauce. The herbs used for the filling are referred to as “spontaneous” – whatever is available. Parmesan and fresh ricotta cheeses add a velvety richness to the filling. To make the walnut sauce, walnuts are blended with marjoram, garlic, milk and olive oil. The dish can be served topped with walnuts and sprigs of marjoram.

WHERE IS IT?

Pasta Fresca Fiorella (S.N.C.)
Via Giuseppe Garibaldi, 189
Camogli GE, Italy

NOTES – Delicious Destinations Genoa

Pasta Fresca Fiorella is a century-old homemade pasta shop and takeout restaurant. They make their pansotti con salsa alle noci using Swiss chard and spinach, boiled and blended with eggs, garlic and marjoram. The pasta they use is made with a blend of low and high protein dough.

DISH – Focaccia di Recco – Delicious Destinations Genoa

WHAT IS IT?

Focaccia is a savory cheese flatbread that can be topped with any combination of olive oil, herbs, meat or cheeses. To make it “di Recco”, cheese is sandwiched between thin layers of focaccia and baked until the cheese bubbles under the focaccia.

WHERE IS IT?

Revello
Via Giuseppe Garibaldi, 183
Camogli GE, Italy

NOTES – Delicious Destinations Genoa

Revello is a family-run focacceria that has been in business for more than 115 years. Its focaccia di Recco features Stracchino cheese sandwiched between thin layers of dough. To achieve the think, crispy texture, they make their dough without any yeast. They only use water, extra fine double zero flour, salt and extra virgin olive oil. It is then rolled and stretched by hand to almost 1mm thick.

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