Train to Genoa

We traveled by train to Genoa, a big city like so many across the world, a lot of street people selling there wears. It is a city rich with history, as we were told the first banks started here.  The founder of Ghiradelli Chocolate is also from this region.

 

The port of Genoa has quite a few fisherman. We walked along the boardwalk and headed toward Eataly.  There are a couple Eatalys in the states, this one wasn't as large as I have heard they are in the states, but interesting.

After walking through the streets and finding some interesting items we headed to a Michelin Star Osteria, (an old version of what we would call Tavern).  We enjoyed the tastes of the region.  Some of the typical foods are octopus salad over mashed potato, frito misto fish, some fresh cod, zucchini, and some fresh sardines in a tempura batter.  Then a plate of your typical pasta with pesto sauce and one with noci sauce.
What I found interesting is that baccala is simply fresh cod fish here.  Growing up, baccala was always a salted dried cod fish that was reconstituted with water so we could enjoy the fish on Christmas Eve.   There is so much fish in Italy, as it is a coastal country.  Even my brother Mike is becoming braver, trying some of these fish dishes.  Something he would not have done a while back. 

After a wonderful lunch we are given a tour of the old historic district.  All by foot, as there is no room for cars. The buildings are centuries old.   I can't imagine hauling bags of groceries up some many flights of stairs!  

 Once back in Rapallo, Raffaele had arranged for a small tasting of foods from he region along with some of the wines. Our host was Guido Porrati he talked about how and where the foods come from. Guido also asked if it was everyone's first time in Italy and of course they talked of being in Puglia. When asked where they said "Orsara di Puglia" and he said "oh yes! Foggia you must know Peppe Zullo he has very good wine made with Tucanesse grapes and he is on TV here".  So you see our beloved Peppe is known throughout Italy as well.  Bravo!

We are given a lesson in the true pesto sauce, about the type of basil, the type of oil (Ligurian of course) pine nuts and two types of cheese parmigano reggiano and pecorino romano. Talk about flavors exploding in your mouth...!   The top three sauces in the world are pesto, tomato sauce and soy sauce.  Go figure the Italians get the top two!

Making Pesto

Guido uses a lot of small Artisan producers, we had a wonderful raw milk cheese made from cows milk called Artino soft and wonderful,we also had some real great samples and a lesson on balsamic vinegar made with Trebbiano grape, cooked then aged. The difference in the different olive oils, and of course a lesson on "less ingredients in the product the better".  Imagine that!

Parmigiano with Balsamic... so Tasty!

We end the night with some treasurers from the store and head back to our rooms for a small party.  Thanks Raffaele and Guido for a perfect ending to a beautful day!