Genovesato (Genoese area) - Turismo in Provincia di Genova

Rau decided to open the first factory of Italian beer
in Busalla. Today, beers are still produced on the
premises, using local ingredients, such as chestnuts
from the Graveglia Valley to make Castagnasca,
honey and roses from the Scrivia Valley to make
Miele e la Rosa. Torriglia and Montoggio are
famous for their canestrelli, daisy shaped butter
biscuits dusted with icing sugar which have been
produced since the XVIth century. The Canestrelli
Fairs (Sagre) are held in Torriglia on the third Sunday
of May, whilst in Montoggio they are held in July.
Honey production and in particular the production
of chestnut honey, is widespread in the entire valley.
A large number of beekeepers are involved in The
Honey food fair of Torriglia, (held in the first week
of September).
Gluttony in Paradise. In the various districts of the
Paradiso Gulf there are many food fairs and
gastronomic feasts. In the last week of July there is
the Pansoti Fair, a speciality of Bogliasco. The name
(meaning big bellied), comes from the shape
formed by this pasta, filled with a variety of wild
herbs and marjoram (preböggion). It is served with
a walnut or pine nut sauce. At Sori, the Trofie Fair is
organised for the end of June. Curls of freshly made
pasta are served with pesto. The small fried cheese
focaccias are a speciality of Case Cornua. In the
past, families too poor to buy wheat flour used
flour made from chestnuts. Their eclectic taste and
quality are celebrated in the food fair of the Batolli
in Uscio. Batolli are tagliatelle made of chestnut
and wheat flour, the fair is held on the second
Sunday of September; while the Castagnello is a
sweet made from chestnut flour; and celebrated on
the third Sunday of October. Tradition has it that
Trofie were actually invented in Avegno. A tasty
variant are the crazy trofie, (or trofie matte), made
also from chestnut flour.
Pesto and Pestos
A faithful companion of trofie, lasagne,
gnocchi, trenette, the Genoese pesto
comes in many different varieties: with
walnuts or pine nuts, with pecorino,
parmesan or prescinseua cheese. But the
basic ingredients are always olive oil,
garlic and basil from Prà. Unique and
unmistakeable. All ingredients are
crushed together by mortar and pestle,
which must unquestionably be made of
wood.
World Famous
Focaccia
Recco, the gastronomic capital of Liguria,
is known all over the world for its focaccia
made with cheese and sour dough. The
Feast of the Focaccia is held on the fourth
Sunday of May (www.focacciadirecco.it).
All the way through May, August,
November and December, one can also
appreciate the Gastronomic evenings of
Recco in which the restaurants of the
Recco Gastronomic Consortium
(www.focacciadirecco.it) take part in.
Another Focaccetta fair (the Sagra delle
Focaccette) is held at the nearby
Sanctuary of Nostra Signora delle Grazie
at Megli, in the second week of April.
Visitors may also be interested in seeing
the Sanctuary, which houses a relic
brought over from the crusades (1216),
and a collection of ex-votos.
27