All posts tagged genoa
Antonio Cassano and wife welcome their first child
Antonio Cassanoand his wife Carolina Marcialis have just welcomed Christopher, their first child; the couple who got married last June is over the moon with happiness; the baby who weighs more than 3 kilos was born in Genoa yesterday morning. The news was announced on the AC Milanwebsite and quickly spread through the net; famous for his cassanate, the Italian football player is slowly turning into a positive role model as a father and husband. We are sure that he will dedicate his next goal (maybe next Sunday against Sampadoria, his former club) to his son.
Best Italian museums: Rome tops Trivago list
While waiting for the Museum by night event to take place here in Europe, Trivago has just published a list with the most popular museums in Italy. Rome and Florence top it with their most famous museums (i.e. the Vatican Museums, Borghese Gallery, Scuderie del Quirinale and the Uffizi) but the Trivago list also includes less well known museums such as the Egyptian Musem of Turin, Galata Museo del mare (Genoa) and the beautiful Museo Palazzo ducale in Venice.
Submarine museum to open in Genoa
If you are in Genoa and have a passion for submarines, you will glad to know that the historic Submarine S518 Nazario Sauro - anchored in front of the Galata Museo del mare - will soon open its doors to the public. Its interior has just been turned into a real museum, and by purchasing a season ticket visitors will have the unique opportunity to visit the aquarium which is just stone’s throw away from the musuem. For further information on the submarine and its history please visit the website!
Italy's top five travel destinations: from Pisa to Genoa and homemade pesto
Italy’s top five destinations for travel, according to the Italians themselves on the Trivago travel site, have turned up a couple of surprises. For future travel tips to Italy, you can check out these destinations yourself, a couple of which are off the beaten track and not part of the major tourist destinations of Rome, Florence and Venice.
The first of Italy’s top travel destinations is Pisa, and not just for the world famous leaning tower. Pisa is known for its agriturismo farm stays, health spa weekends and local cuisine, most of which are particularly popular if you’re travelling in autumn in Italy.
Pisa is hosting a couple of Italian food festivals this month, including the Dolcemente event and “Pisa Vini” from November 25 to 27. The next of Italy’s top five destinations are Padua, Bologna, Mantua and Genoa. For more details, see after the jump.
Continue reading: Italy's top five travel destinations: from Pisa to Genoa and homemade pesto
Classic Boat Show in Genoa
Genoa is hosting the Classic Boat Show again, with an added international vintage boat festival element. Old ships and vessels will be on display, as the exhibition follows the success of last year’s inaugural event. The boat show is on until October 11th at the Genoa port, Marina Genova Aeroporto.
The fair includes all the latest news and technology for yachting and sailing, as well as a space dedicated to historic vessels. The greatest attraction is the Signora del Vento, an 85-metre long schooner, launched in 1962 and used as a school vessel since the 90’s.
Source | yachtandsail
Restaurants in Genoa: Zeffirino - the city's ambassador of Italian food
In the main street of Via XX Settembre in Genoa, behind a door covered in plants, you can find the Zeffirino restaurant: a veritable institution of the city since 1939. The large room is furnished with mahogany wood with a mix of rustic-chic style that gives a hint of what the meal will be like: traditional dishes prepared with a touch of originality.
The polite waiter “imported” from Sicily serves with genuine warmth and the fried panzerotti filled with herb ricotta as a starter are accompanied by a photo album of pictures of the life and history of this restaurant. The first shows Pope John Paul the second, when he conducted his papal visit to Genoa. Another photograph shows when Zeffirino was involved in preparing the dinner for Benedict 16th. In both cases the Belloni family, owners of the restaurant, gave a jar of its famous pesto sauce to the pontiff.
The word around town is that real pesto can now only be found in Genoa at Zeffirino’s, and so you can have the classic trenette pasta, or a taste of paffutelli ravioli with basil sauce that legend has it were created for Frank Sinatra. For main courses a mixed grill of calamari and prawns with cherry tomatoes and “taggiasca” olives is delicious, or a mixed fried platter. A drop of wine from Liguria, perhaps a Pigato, is perfect to wash it all down.
For dessert, lemon sorbet is a light, refreshing finish, or a forest fruit mousse is also worth a try. The bill is a little hefty, as you’d expect for such a prestigious and historic restaurant, that defines itself as “the ambassador of Italian food to the world”. For more details, see the Zeffirino site.
Photo | Flickr
Luxury cruise ship launch in Genoa: the Costa Luminosa and Costa Pacifica
The two new cruise ships from cruise company Costa Crociere, will be launched on the 5th of June at the Genoa port of Ponte Andrea Doria. The baptism of Costa Pacifica and Costa Luminosa (in the photo) will be an extraordinary event, with a request being lodged to Guinnes World Records.
The Genoa council and Liguria regional government have organised much pomp and ceremony in Genoa to celebrate the event, with concerts, fireworks and acrobatic displays.
The ships are described in glowing terms on the website of Costa Crociere, with the Costa Pacifica having a musical theme on board. Music can be heard from all over the ship, while the interior design reflects the music theme with each environment having a musical touch. The Costa Luminosa is a ship of light, using luxury materials.
Italian recipe from Genoa: artichoke quiche
We have often looked at recipes from Italy from Genoa, and with Liguria’s rich culinary tradition it’s easy to see why. Here is a recipe for a savoury cake, or quiche, made with chard, or artichoke.
Ingredients: 1 kg of chard, four to six eggs, 250 gr of ricotta, 250 gr of prescinseua cheese (or other curd cheese or greek yoghurt), 100 gr of grated parmesan, dried porcini mushrooms, onions, garlic, marjoram, extra virgin olive oil. For the dough: flour, olive oil, water and salt.
Method: start with the filling. Wash the artichokes and cut into strips, then in a wide pan fry the finely chopped garlic and onion. On the side, soften the mushrooms in hot water, and when soft, chop and brown in the fry pan.
Continue reading: Italian recipe from Genoa: artichoke quiche
Where to eat crepes in Italy: Camogli, Genoa
Italy’s Liguria region has an amazingly rich culinary tradition and if you’re looking for a great Italian crepe, then you can find it in Camogli, a town on the Italian ligurian riviera of Levante.
While you may not associate crepes with Italy, Liguria already has a traditional focaccia heritage and here, the owner of the Creperie Bretonne, Daniela, will advise you on the best combinations of ingredients.
The secret to this creperie is the traditional galettes bretoni - French crepes with butter, cheese and eggs. Here it takes on a mediterranean style with Italian ingredients, including vegetables, prosciutto, pesto and even anchovies. For sweet crepes, the quality is still excellent, with some of the best being done with butter and sugar, dark chocolate or of course, nutella.
You will find the Creperie Bretonne in Camogli at via Garibaldi 162. For telephone enquiries: 0185 775017.
Photo | Flickr
Christmas in Genoa: nativity scenes and mass at the Acquarium
As part of Christmas in Italy, a tour of the nativity scenes of any town or city is usually on the cards. In Genoa “Il tempo dei presepi” involves a series of events, artistic nativity scenes, concerts, and guided tours that start on December 5.
The traditional Christmas Eve midnight mass will be celebrated at the Genoa Acquarium for a celebration with a difference and to recognise the city’s maritime tradition. A special nativity scene to visit is at the Palazzo Rosso, or Red Palace.
December 7 sees the lighting of the fir Christmas tree in Genoa, and the final Saturday before Christmas sees a traditional Christmas wish exchange representing the abbot and the doge of the city, who is now the lord mayor.
Photo | Flickr
Eating out in Genoa: Osteria Da O Colla
There’s a lovely restaurant called Osteria Da O Colla in the hills around Genoa; the road that leads there is a little bit steep and curvy but once there you will have not only an amazing view but also a rich menu to choose from! The last time I was there I started my dinner with a small quiche stuffed with pine nuts, and an exquisite dish of pasta all’amatrciana with tuna, while my friends preferred tagliolini with pumpkin, but the menu also offers diners a tempting selection of authentic regional cuisine from the biological black chicken with vegetables on the side to rabbit stuffed with pine nuts and herbs.
The restaurant though quite simple has a warmth atmosphere about it and the service, trust me, is always discreet and good. The wine list includes many superb Italian wines, but don’t worry, if you don’t like wine you can always order a glass of beer. In short, you won’t have any problems finding something good to drink. I will definitely recommend it. Price: € 30/35
Photo | Flickr
How to make focaccia: real Italian focaccia and crescenza from Genoa
While you might know that focaccia is an Italian bread, you may not know that it is particular to Liguria. In fact, focaccia is a Genovese dish and the last time I was in Genova, I ate so much it wasn’t funny.
Focaccia comes in many forms, but traditionally it’s very simple and you won’t normally find it stuffed with chicken, sundried tomatoes or other examples of modern mediterranean cuisine. One of the simplest, but tastiest focaccia is that made with crescenza cheese.
Called focaccia al formaggio di Recco, it’s two thin slices of focaccia with crescenza in between, then baked in the oven. Making it like what you find in Genoa is not easy, but it’s a simple enough dish to try. After the jump, our recipe.
Ingredients: flour, water, extravirgin olive oil, salt, crescenza or stracchino.
Ingredienti: farina, acqua, olio extravergine d’oliva, sale, crescenza oppure stracchino.
Procedure: in a bowl place one and a half cups of water, ¾ of a cup of oil and a little salt. Slowly sprinkle in the flour and mix quickly by hand to create a light mix, with plenty of air.
When the flour has absorbed the water and the mix becomes more solid, transfer it to your workspace and work the mix, kneading while adding extra flour. Continuing kneading until the dough is smooth and fully integrated.
Rolling out the dough is essential for a good focaccia and is best done in pieces. Cut off part of the dough (cover the rest so it doesn’t dry out), and roll and flatten it until it is as thin as possible. Repeat for each sheet of focaccia that is required.
Take a pan and oil and flour with a little polenta. Place one sheet of dough, then uniformly add as much cheese as you like before placing another sheet of dough over the cheese. Brush the top sheet with a little oil and place in the oven for about 20 minutes at 180°-200°C.
Photo | Flickr
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