Many are the rites of passage towards spring. The first walks without jacket or the skirts without socks despite the pungent air. The visit to the florist to dress up terraces and gardens, the afternoons at sea to put your […]
When you visit a city and have no friends’ kitchens to rely upon, restaurants usually are the first option that comes to your mind for eating and tasting delicious local traditional dishes. Well actually …
Tomaxelle (or tomaselle) are meat rolls stuffed with meat, cheese and aromatic herbs. They are a dish of humble origins, born to reuse leftovers of boiled or roasted meat, but over time they became also …
First of all, let’s clear a big misunderstanding: Focaccia al formaggio is not a proper “focaccia” it’s not a flat bread with holes on the surface leaking extra-virgin olive oil. It is, actually, an ancient …
Are you in Genoa and are you looking for the best restaurant where to eventually taste Italian Riviera fish dishes? Here it is! After a couple of month lying unfinished on my desk, today I …
I'm late, I know. But I had to slow down, unplug for a few time, take care of my home, of my children, of my hubby, of my friends. I took many long walks on …
This year for Christmas I chose to brush up some Genoese traditions that are lost in the memory of the old, those made of large and small rites that every child in Genoa once lived …
I have always had a conflictual relationship with farinata, the famous Genoa chickpea tart. Sincere and dispassionate love when bought already made, deep hate mixed with discomfort when I prepared it at home. Yes, I’ve …
It may be because it is the season and you can see it placidly sat on all greengrocer’s counters. It may be for its warm and enveloping color, which recalls that of the leaves on …
My last post was on Genoese meat ravioli, one of the most traditional dish of our Region. Unfortunately I did not have enought time to prepare and post also the recipe of their usual seasoning: …
There are those who defined the Genoese meat ravioli as "the most exquisite of all the soups in the world" (Giovanni Casaccia, Genovese-Italian Dictionary, Genoa 1851). Someone like Ratto, author of one of the first …
![[Eng] My grandma used to prepare this apple cake when I was a child.
It looks more a pancake then a sponge cake, more a sponge cake then a clafoutis. It’s an old recipe, a plain, simple, flat, honest apple cake. Just some pine nuts spread on top to make it more rich. The cake tin is the traditional one, made in copper, very wide and flat traditional used for baking pies in the wood ovens.
The special local ingredient is the cheese, prescinseua, a fresh cheese produced only in the back country of Genoa. It gives some sourness to the dough, perfectly balanced though by the sugar inside and on top the cake.
I will make some test to see if I can get the same flavor substituting prescinseua with ricotta cheese and yogurt, so all the non Genoese can do it at home 😊 and then will share! 🍎🍎🍎🍎🍎 [ita] Mia nonna preparava spesso in inverno questa torta di mele, una vecchia ricetta genovese. Più simile a un clafoutis che ad una torta vera e propria, molto bassa perché cotta nel classico testo di rame utilizzato per torte salate, focaccia al formaggio, farinata e castagnaccio.
L’ingrediente locale: la #prescinsuea , il formaggio fresco che si produce solo nell’entroterra genovese, che dona una leggera nota acidula alla torta, molto ben bilanciata dalla dolcezza delle mele e dallo zucchero dentro d sopra l’impasto.
Grazie @chicckitchen per avermi fatto fare un tuffo nel passato , la ricetta sul Vostro nuovo bellissimo libro “A tavola con Gioia” ricorda moltissimo quella di casa nostra!
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