Street Food a Genova

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#panissa fritta #genoa #streetfood

#panissa fritta #genoa #streetfood

Frisceu di verdure, baccalà e acciughe, Liguria #genoa #streetfood

Frisceu di verdure, baccalà e acciughe, Liguria #genoa #streetfood

Farinata - Gaarbanzo Bean "Flatbread" - Really Good with FRESH GROUND Black Pepper and FRESH Rosemary #genoa #streetfood

Farinata - Gaarbanzo Bean "Flatbread" - Really Good with FRESH GROUND Black Pepper and FRESH Rosemary #genoa #streetfood

focaccia #genoa #streetfood

focaccia #genoa #streetfood

torta-pasqualina #genoa #streetfood

torta-pasqualina #genoa #streetfood

#Genoa #streetfood - Cuculli

#Genoa #streetfood - Cuculli

tra sciamadde e osterie nei caruggi di Genova #genoa #streetfood

tra sciamadde e osterie nei caruggi di Genova #genoa #streetfood


Altre idee
Focaccia al formaggio di Recco, I.G.P. , Liguria - © Paolo Picciotto

Focaccia al formaggio di Recco, I.G.P. , Liguria - © Paolo Picciotto

Panigacci liguri with pesto light oli and  parmigiano. This is a typical Tuscan/Ligurian dish made in a wood oven. Delish!!!

Panigacci liguri with pesto light oli and parmigiano. This is a typical Tuscan/Ligurian dish made in a wood oven. Delish!!!

Castagna essiccata nei tecci di Calizzano e Murialdo - Presìdi Slow Food #Liguria

Castagna essiccata nei tecci di Calizzano e Murialdo - Presìdi Slow Food #Liguria

cibo ligure | Ricetta: Zemin, minestra di Ceci tipica ligure

cibo ligure | Ricetta: Zemin, minestra di Ceci tipica ligure

Corzetti con crema di Pinoli, Liguria. Corzetti come topped with a pine nut sauce which has a creamy consistency and is ivory in colour. it is prepared by pounding the pine nuts with a mortar and adding crumbs of bread soaked in milk. it is completed with quagliata cheese, salt and a spoon of extra virgin olive oil made with olives from the Ligurian riviera. it can be said that this sauce is a more refined alternative to that of the walnut for topping first courses. (Ph.© Paolo Picciotto)

Corzetti con crema di Pinoli, Liguria. Corzetti come topped with a pine nut sauce which has a creamy consistency and is ivory in colour. it is prepared by pounding the pine nuts with a mortar and adding crumbs of bread soaked in milk. it is completed with quagliata cheese, salt and a spoon of extra virgin olive oil made with olives from the Ligurian riviera. it can be said that this sauce is a more refined alternative to that of the walnut for topping first courses. (Ph.© Paolo Picciotto)

Stuffed mussels  Muscoli ripieni

Fifth week – Liguria

Stuffed mussels Muscoli ripieni

Chestnut flour cake with pine nuts: castagnaccio

Cycle Toscana. Discover Tuscany by bike, stress free

Chestnut flour cake with pine nuts: castagnaccio

REDBOOK's Delicious New Spring Clean-Up Diet.  I am not a fan of diets however the food in this one is fresh and clean. Add them to your daily diet,

Delicious New Spring Clean-Up Diet

REDBOOK's Delicious New Spring Clean-Up Diet. I am not a fan of diets however the food in this one is fresh and clean. Add them to your daily diet,

Dolcetti & co...: Torta gelato al fiordilatte, nocciola e doppio biscotto

Dolcetti & co...: Torta gelato al fiordilatte, nocciola e doppio biscotto

Laete douce fritto (latte dolce fritto)

Fifth week – Liguria

Laete douce fritto (latte dolce fritto)

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