Genovesato (Genoese area) - Turismo in Provincia di Genova

Cappon Magro
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GENOVESATO
SCENTS AND FLAVOURS
The intense aromas of the sea
and hills
From the Islamic across the seas cultures, Genoa was introduced to dry and freshly filled pasta
but also to its famous basil and garlic pesto, being a derivative of the antique moretum
(seasoning made with garlic, parsley, dry cheese, rue and coriander). Meanwhile, from the hills
and valleys came the intense aromas of a cuisine made up of wild herbs (from the
Mediterranean scrub), and fresh or dried porcini mushrooms added to fillings and sauces. Olives,
pine nuts, borrage, walnuts, artichokes, silverbeet and other greens are never scarce. The most
appetising Genoese dishes are: focaccia (oozing with cheese, olives, onions, or oil), Genoese
minestrone (a vegetable soup), torta Pasqualina (a vegetable flan typical of the Easter period),
cima (a cold meat stuffed with vegetables, eggs and pistachios), cappon magro, and pandolce.
Most inviting amongst the cheeses: the prescinseua, and the classical formaggette.
Cappon Magro
This dish is usually
prepared at Christmas. A
layer of flat crisp breads,
softened with water and
vinegar forms the base.
This base is then layered
with fish roe, vegetables
(potatoes, cauliflower,
beetroot, artichokes and
boiled carrots), and fish
(cod, lobster, oysters and
anchovies). A handful of
quail eggs and capers are
also added. The dish is
seasoned with a sauce
made from parsley,
green olives, hard boiled
egg yolk, capers and
pine nuts.
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