Tag: typical dish

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Trio of Genovese Pasta

tris di pasta

Tris of pasta alla genovese.
A plate of typical pasta samples from Genoa: trofei with pesto alla genovese, pansotti with walnut sauce and ravioli with ragù. All three with a sprinkling of grated parmesan.

What more could you ask for from a table?
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tris di pasta

Photo taken with iPhone 6.

Ligurian cuisine is made up of traditional dishes from Liguria, a region that includes ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
Continue and learn more on Wikipedia

Trio of typical Ligurian pasta with Genoese sauce – Trio de pâtes typiques de la Ligurie à la sauce génoise – Trío de pasta típica de Liguria con salsa genovesa – Trio de massas típicas da Ligúria com molho genovês – Drei typische ligurische Nudeln mit genuesischer Sauce – Bộ ba mì ống đặc trưng của vùng Liguria với sốt Genova – 三重典型的利古里亚意大利面配热那亚酱 – ジェノバソースを使った典型的なリグリアンパスタのトリオ
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Ravioli fatti in casa

Ravioli fatti in casa

Ravioli fatti in casa.
Anche se sono passati già diversi giorni mi ero tenuto in sospeso questa bella foto macro di un bel, e buon, piatto di ravioli fatti in casa (da mia mamma) per il pranzo dello scorso Natale. Anche se è un soggetto inflazionato su questo sito, non posso evitare di piazzarvi la foto.

Ravioli fatti in casa

Photo taken with Canon 600D and lens Canon 18-55 EFS.

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Fresh tagliatelle with meat sauce

tagliatelle fresche al ragu

Fresh tagliatelle with meat sauce.
When my mother prepares ravioli, she always has some pasta left over for fresh tagliatelle. This pasta is greenish because in the meantime it has mixed with the ravioli filling. Since nothing is ever thrown away, especially if it is homemade, with what is left we prepare the tagliatelle which here, have been seasoned with the equally excellent meat sauce (always freshly prepared by my mother).

Do you like Italian food? What is your favorite dish?
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tagliatelle fresche al ragu

Photo taken with iPhone 6.

Fresh tagliatelle with meat sauce – Tagliatelles fraîches sauce à la viande – Tagliatelle fresco con salsa de carne – Tagliatelle fresco com molho de carne – Frische Tagliatelle mit Fleischsauce – Tagliatelle tươi sốt thịt – 新鲜意大利面配肉酱 – フレッシュタリアテッレ ミートソース添え
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Crauti rossi e castagne

Crauti rossi e castagne

Crauti rossi e castagne.
Un piatto (un contorno più esattamente) di origine teutonica (Red Cabbage Sauerkraut) non molto diffuso in Italia.
I crauti fatti con il cavolo rosso sono un ottimo side dish per salsicce e würstel.
Questi erano stufati assieme alle castagne.

Crauti rossi e castagne

Photo taken with Canon 600D and lens Canon EF 40.

Il cavolo rosso è simile al cavolo cappuccio, ma a differenza di questo presenta colorazione rossa dovuta alla notevole presenza di sostanze idrosolubili chiamate antocianine del gruppo dei flavonoidi.
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Una bella e buona insalata russa per Natale

Insalata russa per Natale

Una bella e buona insalata russa per Natale.
Il classico del pranzo di Natale, in casa mia, è l’insalata russa.
Questa quella preparata da mia mamma.

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Insalata russa per Natale

Photo taken with Canon 600D and lens Canon 18-55 EFS.

L’insalata russa è una nota insalata composta di verdure miste cotte e crude; è servita come antipasto freddo o come contorno. È costituita da verdure lessate, patate tagliate a dadini, piselli, carote, sottaceti e uova sode, il tutto condito con salsa maionese. Ne esistono numerose varianti, a seconda delle tradizioni locali e familiari, in cui si prevede l’aggiunta di ulteriori ingredienti. A dispetto del nome, è di origine assai controversa ed è diffusa in numerosi paesi del mondo.
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A nice and tasty Russian salad for Christmas – Une belle et bonne salade russe pour Noël – Una preciosa y buena ensaladilla rusa para Navidad – Uma bela e boa salada russa para o Natal – Ein schöner und guter russischer Salat für Weihnachten – Món salad Nga đẹp mắt và ngon miệng cho dịp Giáng sinh
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The Genoese Cima

Cima alla genovese

Cima alla Genovese.
I finally managed to take a new photo of one of the dishes of typical Genoese cuisine during the holidays: cima alla Genovese.

Do you know this typical Genoese dish?
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Cima alla genovese

Photo taken with iPhone 6.

I found this nice article on Giallozafferano.it if you are interested in the recipe.

Cima alla genovese, often simply called cima (a çimma in Ligurian), is a typical Italian second course of Ligurian cuisine. It consists of a piece of veal belly cut to form a pocket and stuffed with numerous ingredients. Once prepared, it is closed, sewing it by hand to prevent the filling from coming out. It is then boiled in broth with vegetables for a few hours in a linen cloth and left to rest under a weight.
Continue and learn more on Wikipedia

The Genoese Cima – Le sommet génois – La cima genovesa – O topo genovês – Die genuesische Spitze – Đỉnh Genoa
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A dish of stewed bear meat enjoyed in Estonia

Carne d'orso stufata

A dish of stewed bear meat enjoyed in Estonia.
I have a few minutes to spare, a wifi and many photos to post taken in the last few months.
This was taken in Tallinn where, with a colleague, we went to taste one of the most original dishes: bear meat.
I know that the quality of the shot is not exactly excellent but we were in a dark local tavern, in medieval style, and the light was dim.

Would you try it? Add a comment or go to the bottom of the site to read what other visitors have written.

Carne d'orso stufata

Photo taken with iPhone 6.

A dish of stewed bear meat enjoyed in Estonia – Un plat de viande d’ours mijoté apprécié en Estonie – Un plato de carne de oso guisada disfrutado en Estonia – Um prato de carne de urso ensopado apreciado na Estônia – Ein Gericht aus geschmortem Bärenfleisch, das in Estland genossen wird – Món thịt gấu hầm được thưởng thức ở Estonia – 在爱沙尼亚享用的一道炖熊肉 – エストニアで食べられる熊肉の煮込み料理
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Insalata di polpo fatta in casa

Insalata di polpo fatta in casa

Insalata di polpo fatta in casa.
Un ottimo piatto di insalata di polpo. Polpo bollito in acqua e aceto e condito con olio d’oliva e sale.
Non è la prima foto di questo piatto che inserisco, più in basso vedrete le altre, ma questo è stato preparato da mia mamma a casa.

Insalata di polpo fatta in casa

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Homemade Stuffed Vegetables: A Typical Ligurian Dish

Verdure ripiene fatte in casa

Homemade stuffed vegetables: a typical Ligurian dish.
Stuffed vegetables are a summer dish par excellence, even if preparing them in the oven doesn't help to cool them down.
In Liguria they are a classic and, in this season, there is no shortage of fresh and local zero-mile vegetables to fill.
Aubergines, courgettes, onions (the best), peppers.

Do you know this dish? Add a comment or go to the bottom of the site to read what other visitors have written.

Verdure ripiene fatte in casa

I already have several posts and photos about it, look below to see the others.

If you are interested in the recipe for preparing those made in Liguria (in many parts of Italy they are in fact prepared) I found this nice post on the site cucinagenovese.it which briefly tells how they are prepared.

Homemade stuffed vegetables: a typical Ligurian dish – Légumes farcis maison : un plat typique de la Ligurie – Verduras rellenas caseras: un plato típico de Liguria – Legumes recheados caseiros: um prato típico da Ligúria – Hausgemachtes gefülltes Gemüse: ein typisch ligurisches Gericht – Rau nhồi tự làm: một món ăn đặc trưng của vùng Ligurian – 自制酿蔬菜：典型的利古里亚菜肴 – 自家製の野菜の詰め物：典型的なリグーリア料理
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A little piece of focaccia? Great for breakfast

A little piece of focaccia? Great for breakfast.
As I have already said and written, there is no Genoese breakfast that does not include a little piece of focaccia all'olio.
I already have a nice photo (here) of the focaccia but when I saw this cabaret of focaccia at the bar I couldn't help but take a photo!

Do you like Genoese focaccia?
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un pezzettino di focaccia

For those who might be interested, you can find the recipe written by me here.

It can be eaten for breakfast, as a “fast breaker” in the morning or as an aperitif-appetizer. It is traditionally accompanied with a small glass of white wine (or gianchetto in Ligurian). It is customary (not typically Genoese) to dip the focaccia in cappuccino or milk for breakfast.
Continue and learn more on Wikipedia

A little piece of focaccia? Great for breakfast – Un petit morceau de focaccia ? Idéal pour le petit déjeuner – ¿Un pequeño trozo de focaccia? Genial para el desayuno – Um pedacinho de focaccia? Ótimo para café da manhã – Ein kleines Stück Focaccia? Großartig zum Frühstück – Một miếng focaccia nhỏ? Tuyệt vời cho bữa sáng