In Bizarre Foods Genoa, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Genoa’s food scene.
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.
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.
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
DISH – Trofie al Pesto – Andrew Zimmern Genoa
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.
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 – Andrew Zimmern Genoa
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.
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.
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.
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
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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