'"It was a cuisine made of labor and patience and love of aromatic herbs. It was a cuisine of lean folk who lived on lean land at the edge of the sea and lean olive trees." -Vittorio G. Rossi. The cooking of Genoa, Italy. Genoa's traditional cooking is inspired by the surrounding sea and a deep love for the herbs and greens that grow abundantly on the misty slopes and cliffsides. Consider this a tasting tour of Genoa's specialties.
The quintessential Italian aperitivo cocktail. Prefect blend of bitter, sweet, light and sparkle.
House-cured olive bar
Selection of homegrown olives cured and marinated by us.
Tortine di Granchio
Citrus crabcakes served with basil pesto aioli
Pansotti al Preboggion con salsa noce
Handmade pasta stuffed with sauteed wild herbs and greens from the hills of Genoa and served with a walnut cream sauce.
Mussels with Garlic White Wine Sauce
Succulent and saucy with flavors of the sea
Trote Farcite al Forno
Oven roasted trout stuffed with homegrown herbs and citrus.
Spinaci al Genovese
Spinach sauteed with garlic and field greens and baked with regional Genovese cheeses
Genovese don't ever go a day without focaccia. This home-baked one has a traditional salty, crunchy crust and soft interior.
Torta Genovese al Cioccolato
A delicate chocolate genoise cake with layers of rich ganache made more special by San Francisco's Guittard cocoa rouge