Farinata
A legendary goodness! According to some it was invented by Roman soldiers on the battlefield. According to others it was the fortuitous result of the breaking of bags of chickpeas […]
Prescinsêua
An old lady, a little sour, but irreplaceable! It is a soft cheese mentioned since the fourteenth century in Genoese and coastal cuisine, a cousin of yogurt and ricotta, with […]
Anchovies
The bright silver of the sea! For centuries, anchovy fishing has been the main source of livelihood for many rapalline families and, even today, in the nights from April to […]
Pesto
…or how to transform the “simple” basil into a royal dish! Its ancestor is the ancient Roman moretum: a sauce of garlic, aromatic herbs and dry cheese pounded in a […]
Montepegli tortello
The treasure of a tiny hilltop village! The smallest of Rapallo’s hamlets, Montepegli, climbs the ranking of culinary popularity giving birth to a real delicacy. It is the homonymous “tortello”: […]
Fillings
In Rapallo the “fainotti” still cook them in the wood oven! Simple zucchini, eggplants, onions and peppers become irresistible when transformed into “pìn”, stuffed. Thanks to the typical Ligurian thriftiness […]
Pansoti in walnut sauce
In Rapallo, the thinest “big-belly” is combined with the most delicate sauce of the Riviera! Rapallo is the capital of pasta factories: they are real laboratories where, every day, skilled […]
Focaccia
Golden, warm, with dimples that taste like the sea: in Rapallo it is a real passion! It could be described as a thin and tasty bread, but the only way […]
Cubeletti
The sweet side of Rapallo! Cubeletti are delicious shortcrust pastries filled with jam of quince grown in the Rapallo area since 1200. Cubeletti were once prepared for the feast of […]