#Al Pasta Genovese

[maimoncat]

For the CotL potluck

posting this separately from @canadianno 's chain as well.

I've been continuously cooking this for the past week, in order to finish all the basil and beans from my mother's garden, so it was a no-brainer what I would bring to the potluck.

I'll write down the recipe I've been using, in case you're interested in trying it out:

Pesto alla genovese

Take about:

2 or 3 bushels of basil

a big clove of garlic

a handful of pine nuts

200 g of parmesan cheese

3 TS of olive oil

a pinch of salt

Now, tradition demands that you stomp all the ingredients in a morter, but 1) I don‘t have a big enough morter and 2) the sauce needed to be done soon, so I merely put it all in the mixer. And that should be it!

The rest of the noodles

Take per person:

100-125 g of pasta

1 potato

as many beans you can fit in the pot in order to make the stash you got a little bit smaller

Cut down the potatoes. The beans can be left mostly whole. Put the potatoes with some salt in a pot of water and get it to boiling temperature. Let it boil for about 10 min before you add the beans. Let it cook for five more minutes before you put the pasta in, then let it cook at the needed time. (I also add some herbs to the boiling water. Ligurians are some of the only italians that use borage in their food, so I put that there too) while the pasta cooks, take the amount of pesto needed, and add some of the cooking water to the sauce. Once all is cooked, take noodles, beans and potatoes out of the water and into the pesto. Add basil and parmesan to your tasting

(I‘m sure the ligurians will come for my head with this, but oh well!)

Enjoy!

[lucyusan]

ジェノバ風パスタ（Pasta al Pesto Genovese）

ジェノバ風パスタ（Pasta al Pesto Genovese）は、イタリア北部リグーリア州ジェノバ発祥の伝統���なパスタ料理です。特徴的なのは「ペスト・ジェノベーゼ（Pesto Genovese）」と呼ばれる鮮やかな緑色のバジルソースを使う点です。 主な特徴 ソース: ペスト・ジェノベーゼは、 フレッシュなバジル 松の実 パルミジャーノ・レッジャーノ（またはペコリーノ・チーズ） ニンニク オリーブオイル 塩 をすりつぶして作るソースです。「ペスト」は「すりつぶす」を意味するラテン語 pestare に由来します。 パスタの種類: トロフィエ（Trofie）やトレネッテ（Trenette）と呼ばれる地元のショートパスタや細いロングパスタと合わせるのが伝統的ですが、スパゲッティやフェットゥチーネでも美味しくいただけます。 特徴 パスタの種類:…

[sciatu]

Aveva fame. Non una fame banale, quel languore che prende chi non fa niente e che si risolve in un antipastino o un aperitivo. Lui aveva molta fame, di quella che per soddisfarla bisognava cuocere almeno un “quaddaruni” di pasta, equivalente a circa duecento, duecentocinquanta grammi di pasta, magari con il sugo di maiale o una marea di cozze, di quelle grandi e carnose. Ma in quel momento avrebbe mangiato la qualsiasi: gnocchi, tortellini al burro o con il ragù bolognese, la pasta “cuccuruzzu” con il bollito di castrato, i maccheroni fatti in casa con il sugo di coniglio, i maltagliati con le “poverelle”, le pappardelle con il ragù di cinghiale, una bella carbonara, un cacio e pepe o le lasagne con i funghi porcini appena colti. Apri la dispensa: vuota. Guardò in frigo: vuoto.  Neanche un uovo , una crosta di formaggio, il barattolo semivuoto di pesto alla Genovese o alla Trapanese. La fame aumentò. Cercò delle patate ma nel cesto dove le conservava c’erano solo dell’aglio e due peperoncini rossi, raggrinziti e tristi. “Ci siamo – si disse – una bella : aglio, olio e peperoncino”. Mise su l’acqua e quando bolli verso dentro duecento grammi di pasta perché si disse che aveva fame. In una padella mise un dito d’olio e tutto l’aglio che aveva. (Cosa lo lasciava a fare?). Tagliuzzo il peperoncino e lo versò nell’olio caldo. Per la cucina si propagò un odore intenso, forte, che già da solo avrebbe fatto sturare il naso a chi aveva il raffreddore. Quando la pasta fu pronta la versò direttamente nella padella aggiungendo quella che rimaneva di una vaschetta di pecorino pepato che emanava un odore di ovino intenso e stordente. Mischiò il tutto e versò nel piatto la montagna di spaghetti e lo osservò con devozione e amore. Era consapevole che il pecorino era un di più, ma voleva sapori forti e poi, aveva fame. La prima forchettata sparì come se non vi fosse mai stata. La seconda gli regolò il gusto del pecorino, alla terza si accorse che stava sudando. Forse il peperoncino era troppo, perché la pasta pizzicava, la fronte si era imperlata di gocce di sudore ed il naso si era sturato ed ora respirava come un bambino. Continuò imperterrito, come che più che un nutrirsi, la sua era una prova di virilità, una ordalia in onore della buona tavola.  Continuò forchettata dopo forchettata, mentre sentiva il calore dentro di se aumentava tanto che si sentiva quasi un forno che emanava calore su calore come quando si doveva mettere la carne di castrato e bisognava fare andare il fuoco nel forno un ora per ogni capra stivata li dentro. Apri una bottiglia di birra e la bevve di un fiato, complimentandosi con se stesso con un enorme rutto. Attaccò di nuovo il piatto, che ormai era quasi mezzo vuoto. Continuò forchettata dopo forchetta, ma visto che il calore era insopportabile, ogni due forchettate si scolava una bottiglia di birra e si incoraggiava con un altro rutto che faceva tintinnare la raccolta di bomboniere posta nella credenza della cucina. Quando fini, con la pancia che fuoriusciva abbondantemente dal pantalone dove la cintura era già stata slacciata verso la quinta o sesta forchettata. Prese una crosta di pane semidura e la fece girare nel piatto per ammorbidirla e raccogliere con l’olio i pezzi di peperoncino rimasti. Si congratulò con se stesso e finì l’ultima bottiglia di birra, ormai rosso come un pomodoro per il calore del peperoncino e con alito all’aglio che faceva appassire anche le tende della camera. Tra una russata e l’altra sgassava la pancia emettendo terrificanti scoregge. Quando sua moglie entro nella camera da letto sentì un odore così terribile che svenne. Ma lui continuò a dormire felice della mangiata..

[stormyoceans]

Ok then top 5 pasta SAUCES!!

SFJKSHFKGSKDGSJ ALRIGHT!!!!!!!!!

1. carbonara. love and light to all but carbonara is made with only 5 essential ingredients: guanciale, pecorino, egg yolks, black pepper, and spaghetti. you take out or change any one of these, then it’s no longer carbonara. i have no doubt it tastes great anyway, it’s just not carbonara. and carbonara is SACRED.

2. pesto alla genovese. fresh pesto made with a mortar and pestle is quite possibly the closest thing to heaven i can imagine. it's absolutely perfect as a pasta sauce (you HAVE TO use trofie as a pasta shape), but my guilty pleasure is to simply eat it by itself on a bruschetta. it’s just THAT good.

3. sugo al pomodoro. tomato sauce may sounds too simple considering all the different kind of ingredients you can pair with pasta, but sometimes nothing is quite as good and comforting as simplicity. this one is also the most versatile sauce of all because it goes well with pretty much any pasta shape.

4. aglio, olio e peperoncino. even simpler than tomato sauce, you literally need only 3 simple ingredients to make this, as the name suggests: garlic, extra virgin olive oil, and red pepper. pair it up with spaghetti, pour yourself a glass of white wine to go along with it, and you basically have my go to comfort dinner.

5. pasta alla norma. possibly named after the title character of an opera by vincenzo bellini, this pasta pairs tomato sauce with fried eggplant and salted ricotta cheese for an explosion of flavours that could make everyone swoon, even people who usually don’t like eggplants. TRUST ME.

[wereldgerechten]

Authentic Italian Pesto alla Genovese

Pesto is a sauce originating in Genoa, which is located in the Northern-region of Italy. This silky, buttery, pesto pasta meal can be made in around 20 minutes with a home-made pesto. After you enjoy this delicious basil pesto recipe (Pesto alla Genovese), you will never buy that dirty fake stuff from a jar in the shop ever again. VEGAN PROOF!

Ingredients:

500 gram Tortiglioni extra virgin olive oil 1 garlic clove 50 grams Pistachio nuts Large bunch Fresh basil 3 tablespoons Pecorino Romano grated finely Salt 1 teaspoon Corn flour (or corn starch) ½ cup water 30 gram Butter (Margarine)

Preparation:

Step 1:

Peel the garlic. Remove the basil leafs from the stem.

Step 2:

Add a generous amount of olive oil into a blender. Add the clove of garlic and blend together.

Step 3:

Add the pistachio nuts and blend thoroughly until you start to get a creamy consistency.

Step 4:

Wash the basil and pat it dry using kitchen paper or a tea towel. Add two handfuls of basil to the blender and chop it into the mix by using the pulse option. Once the first round of basil is mostly mixed in, add the 3 tablespoons of Pecorino Romano and a few pinches of salt, then the rest of the basil.

Step 5:

Continue to pulse until most of the basil is mixed. If any is left, add some more olive oil, push down the basil leaves using a spatula and blend again until it is thick and creamy.

Step 6:

Mix 1 teaspoon corn flour with a 1/2 cup of water and set aside. Add the Tortiglioni to the boiling water with 1 tablespoon rock salt and cook al dente. Set aside 1 cup of pasta water.

Step 7:

Put the corn flour mixture in a frying pan on medium heat and mix, once it has thickened up, add the Margarine butter and continue mixing until all the butter has melted.

Step 8:

Add all the pesto sauce, mix well and bring it to a very gentle simmer. Add some of the pasta cooking water, half a cup at a time to thin sauce down.

Step 9:

Add the Tortiglioni to the simmering sauce, mix everything well over low heat till all the pasta is nicely coated.

NOTE:

Garnish with grated Parmigiano Reggiano.

[libero-de-mente]

La genovese

Sensuale. Mai banale.

Non è semplice, per nulla. Ti devi impegnare.

Verace ma anche piena di cultura. Di tradizioni che appassiona l'anima.

Ci vuole tempo, il tempo giusto. Ci si deve impegnare avendo cura di saperla conquistare con movimenti e atteggiamenti adeguati.

Lei ti ripagherà avvolgendoti e scaldandoti.

Bisogna abbondare, bisogna amare l'abbondanza negli ingredienti.

Quella che ripaga di ogni impegno e che sa riempirti tutta la vita, la bocca e il cuore rendendoti felice.

Facile cadere in tentazione con le più famose Amatriciana e Carbonara, oramai scontate. Dosate e adorate dalla massa che segue le mode.

La preparazione e lunga assai, piangi anche l'acqua del battesimo mentre ti appresti ad accoglierla. Quante cipolle. Ma sono lacrime che sei disposto a versare, perché sai che ti ha già conquistato e la desideri.

La sensualità ha il profumo della carota, del sedano e della cipolla che sfumano nel vino bianco.

La carne, la tentazione, che si amalgama al tutto, è attrazione. Sia in pentola così come sotto i vestiti.

Alla fine ammiri quel capolavoro che, incredibilmente, i più ignorano per altri piatti più facili e meno impegnativi. Un'opera maestra che tu riesci a vedere, perché guardi con gli occhi del cuore.

La sensualità, la cultura, l'ironia, la tristezza da curare con la presenza e l'amore dovremmo impararlo dal cibo. Quello vero e sincero. La pasta è pronta.

La genovese, la desideravo tanto. Con tutto me stesso.

Mentre la poso nel piatto ascolto il riff di With or Without You degli U2, eppure sono cosciente che la genovese è partenopea.

«Così cantava Partenope, che provava un dolore dolce

La sua voce era una freccia che colpì il mio cuore.»

Lei che non si sente adeguata, ma in realtà è una sirena che va abbracciata.

P.s. quando cucino mi scatta la poesia gastronomica.

[piattorecipes]

🌿 Trofie al Pesto Genovese!🌿

The perfect spring and summer dish, this dish features basil pesto (Pesto Genovese) served with trofie pasta, potatoes and fresh green beans. It’s like a pasta and potato salad rolled into one! Written + video recipe makes it easy to reproduce at home: https://www.piattorecipes.com/basil-pesto-pasta-recipe/

Buy a plant for the basil, then pot it for later!

[lord-christer-gustafsson]

Se Instagram ✨ TÄVLING I SAMARBETE MED SMAKBOX & BARILLA! ✨ Vill du vinna en inspirationsbox från Barilla? 🏆🍝 Nu har du chansen att upptäcka Barilla Al Bronzo i ny design! Denna bronsvalsade pasta har en räfflad yta och fyllig textur – perfekt för att fånga upp såsen och lyfta smaken i varje tugga. Gjord på noggrant utvalt durumvete med hög proteinhalt för en pasta utöver det vanliga! 🥡 Boxens innehåll: 🍝 2 x Al Bronzo Linguine 🍝 2 x Al Bronzo Mezzi Rigatoni 🌿 2 x Pesto Genovese 🍅 2 x Pesto Rosso 🍅 2 x Pastasås Basilico 🎯 Så här tävlar du: 1️⃣ Följ @barilla, @smakbox och @the.real.cg.lagar.mat 2️⃣ Gilla och spara några av våra senaste bilder 3️⃣ Kommentera din absoluta favoritpastarätt 🍝 4️⃣ Tagga tre pastaälskande vänner som du tror vill vara med och tävla! 📢 Du får tagga så många du vill och varje kommentar med en tre nya taggningar är en "lott" 📢 Du kan även öka chansen att vinna genom att dela i stories, glöm inte att tagga @the.real.cg.lagar.mat och @smakbox ! ⏳ Tävlingen pågår till måndag 17/3 kl. 23:59 📦 Boxen skickas till närmaste ombud från 26/3 Lycka till alla #barillasverige #smakbox #tävlingstips #tävlingsdags #tävlingar #tävlaochvinn #tävla ⚠️ OBS! Du kan endast vinna en box från Barilla, även om du deltar från flera konton. 🛈 Tävlingen är inte sponsrad, stödd eller administrerad av eller knuten till varken Instagram eller Facebook. Lycka till! 🍀✨ #barilla #smakbox #pasta #pesto #pastasås #vinstchans #albronzo #barillapasta #tävlingar #tävlingsdags #tävlingsdax #smakboxtävling #tävla #tävlaochvinn #vinna #pris #tävlingstips #överraskning #rabattkod #rabattkoder #vinn #vinnare #utlottning http://dlvr.it/TJWgQ4 För mer

[roomchailimited]

Cinque Terre’s Cliffside Charms: Italy’s Painted Villages by the Sea

Nestled along the rugged Italian Riviera, Cinque Terre is a breathtaking collection of five picturesque fishing villages—Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore. With colorful cliffside houses, stunning sea views, and scenic hiking trails, this UNESCO World Heritage site is a paradise for travelers seeking beauty, history, and adventure. For Bangladeshi travelers, a journey to Cinque Terre offers a unique blend of natural splendor and authentic Italian culture. While travel agencies like Gozayaan and ShareTrip provide European tours, Roomchai Limited ensures a hassle-free and personalized experience for those looking to explore this Mediterranean wonderland.

The Five Villages: A Journey Through Time and Beauty

Each of the five villages in Cinque Terre boasts its own charm and character. Traveling between them feels like stepping into a different world at every stop.

Monterosso al Mare: The largest and only village with a proper beach, perfect for sunbathing and seaside relaxation. It also features historic churches and a medieval fortress.

Vernazza: Often called the jewel of Cinque Terre, this village is known for its colorful harbor, ancient Doria Castle, and vibrant piazzas.

Corniglia: The only village set high on a hilltop rather than directly on the coast, offering breathtaking panoramic views and peaceful vineyards.

Manarola: Famous for its brightly painted houses cascading down to the sea, making it one of the most photographed locations in Italy.

Riomaggiore: The southernmost village, known for its dramatic cliffs, lively nightlife, and access to the famous Via dell'Amore (Lover's Lane) trail.

Exploring Cinque Terre: Hikes, Boats, and Trains

Getting around Cinque Terre is an adventure in itself. Hiking trails, trains, and boats connect the villages, offering different perspectives of this coastal paradise.

Sentiero Azzurro (Blue Trail): This iconic hiking route links all five villages, providing stunning seaside views and a chance to experience the region's natural beauty up close.

Boat Trips: Traveling by boat offers a spectacular view of the villages from the sea, especially at sunset when the cliffs glow in warm golden hues.

Cinque Terre Train: The easiest and fastest way to hop between villages, with frequent departures and scenic coastal tracks.

Savoring Ligurian Flavors: A Culinary Delight

No trip to Cinque Terre is complete without indulging in authentic Ligurian cuisine, where fresh seafood, aromatic herbs, and local wines take center stage.

Pesto Genovese: The region's most famous sauce, made from fresh basil, pine nuts, garlic, Parmesan, and olive oil.

Seafood Specialties: Enjoy delicious dishes like anchovies, stuffed mussels, and seafood risotto, all freshly caught from the Ligurian Sea.

Focaccia and Trofie Pasta: Liguria is famous for its crispy focaccia bread and twisted trofie pasta, often served with pesto.

Sciacchetrà Wine: A sweet local wine made from grapes grown on the village terraces, perfect for pairing with desserts.

Best Time to Visit Cinque Terre

Cinque Terre is a year-round destination, but each season offers a different experience.

Spring (March-May): Ideal for hiking and sightseeing, with mild temperatures and blooming flowers.

Summer (June-August): The most popular time, perfect for beach lovers, though it can get crowded.

Autumn (September-November): A great time to visit for wine festivals, fewer tourists, and pleasant weather.

Winter (December-February): A peaceful and quiet experience, ideal for those who want to avoid crowds and see the villages in their most authentic form.

Conclusion

Cinque Terre is more than just a destination—it’s an experience of natural beauty, rich history, and Mediterranean charm. Whether you're hiking through coastal cliffs, savoring fresh seafood, or soaking in the seaside views, every moment in this enchanting region feels magical.

For Bangladeshi travelers dreaming of an Italian escape, Roomchai Limited provides expert guidance and tailored packages, ensuring a smooth and memorable journey. So, if you're ready for a breathtaking adventure along Italy’s stunning coastline, Cinque Terre awaits!

[globetogootravel]

The Ultimate 6-Day Itinerary for Exploring Cinque Terre

Cinque Terre, Italy’s breathtaking coastal paradise, is a dream destination for travelers seeking picturesque landscapes, charming villages, and unforgettable culinary experiences. This detailed 6-day itinerary covers everything from the best places to stay to top attractions, local delicacies, and insider tips. Cinque Terre. Riomaggiore village in a small valley in the Liguria region of Italy. Day 1: Arrival in Riomaggiore - Where to Stay: Hotel Villa Argentina – A charming hotel with stunning sea views. - Highlights: - Stroll through Riomaggiore’s colorful alleys. - Visit the Church of San Giovanni Battista. - Enjoy sunset at the famous Via dell’Amore (Lover’s Walk) if it’s open. - Where to Eat: Dau Cila – A great seafood restaurant by the marina.

Restaurant Dau Cila - Pro Tip: Riomaggiore has the most vibrant nightlife among the five villages.

Riomaggiore

Riomaggiore

Riomaggiore

Riomaggiore Book a room in Hotel Villa Argentina : https://buff.ly/4gHYRr5 Day 2: Exploring Manarola

Manarola - Where to Stay: La Torretta Lodge – A boutique hotel with a panoramic terrace.

La Torretta Lodge

La Torretta Lodge

La Torretta Lodge - Highlights: - Hike to Punta Bonfiglio for stunning views. - Visit the Church of San Lorenzo. - Swim in the small harbor. - Where to Eat: Nessun Dorma – Enjoy fresh bruschetta with a view. - Pro Tip: Try Sciacchetrà, the local sweet wine, at a vineyard.

Manarola

Manarola

Manarola

Manarola Book a room in: Hotel La Toretta Longe: https://buff.ly/41k8A2F Day 3: Corniglia – The Hidden Gem

Corniglia - Where to Stay: Locanda Il Carugio – A peaceful retreat with a cozy atmosphere. - Highlights: - Climb the 377 steps of the Lardarina for the best village views. - Visit the Church of San Pietro. - Explore quiet hiking trails leading to Vernazza. - Where to Eat: Cecio Ristorante – Try the homemade pasta with pesto. - Pro Tip: Since Corniglia is less touristy, it's the best spot for a relaxed afternoon.

Corniglia

Corniglia

Corniglia

Corniglia Book a room in Hotel Locanda Il Carugio: https://buff.ly/41fPcnl Day 4: Iconic Vernazza

Vernazza - Where to Stay: Hotel Gianni Franzi – A seaside stay in the heart of Vernazza. - Highlights: - Explore the Doria Castle and climb the tower. - Walk along the scenic harbor. - Hike the Blue Trail to Monterosso. - Where to Eat: Belforte – A famous cliffside restaurant with seafood specialties. - Pro Tip: Arrive early to capture photos before the crowds.

Vernazza

Vernazza

Vernazza

Vernazza Book a room in Hotel Gianni Franzi: https://buff.ly/414CaYz Day 5: Monterosso al Mare – Beach & Relaxation

Monterosso al Mare - Where to Stay: Hotel Porto Roca – A luxury hotel with stunning cliffside views. - Highlights: - Relax at Monterosso’s sandy beach. - Visit the Church of San Giovanni Battista. - Discover the Convent of the Capuchin Friars. - Where to Eat: Miky – A Michelin-recommended seafood restaurant. - Pro Tip: Rent a sunbed early in the day as the beaches fill up fast.

Monterosso al Mare

Monterosso al Mare

Monterosso al Mare

Monterosso al Mare Day 6: Boat Tour & Wine Tasting

Boat Tour - Morning: Take a private boat tour along the Cinque Terre coast. - Afternoon: Visit a local vineyard in Manarola or Riomaggiore. - Evening: Enjoy a farewell dinner with fresh seafood and local wine. - Final Pro Tip: If you have extra time, consider taking a day trip to nearby Portovenere.

Boat Tour

Boat Tour

Wine test

Wine test Gastronomy Highlights

Pesto alla Genovese - Pesto alla Genovese: Fresh basil, pine nuts, garlic, olive oil, and parmesan. - Focaccia: A Ligurian staple, best enjoyed warm. - Anchovies: Try them marinated, fried, or in pasta. - Trofie Pasta: Best served with pesto sauce. - Sciacchetrà Wine: A must-try local dessert wine.

Sciacchetrà Wine Travel Tips & Tricks

Get your free Luggage tags: https://buff.ly/4aekjm2 - Best Time to Visit: April-June and September-October for fewer crowds. - Getting Around: The Cinque Terre Train Card gives unlimited train rides between villages. - Hiking Tips: Wear sturdy shoes and bring water. - Avoid Crowds: Visit villages early in the morning or late in the afternoon. - Pack Light: Streets are steep and have many stairs. Fun Facts About Cinque Terre - Cinque Terre is a UNESCO World Heritage site. - The villages were once only accessible by boat or foot. - Monterosso is the only village with a proper beach. - Some vineyards use a monorail system for harvesting grapes. - Vernazza is often ranked as the most beautiful village in Italy.

Vernazza With this 6-day itinerary, you’ll experience the best of Cinque Terre’s beauty, culture, and cuisine. Have you visited before? Share your favorite memories in the comments below!

Read the full article

[amandawojtasketikidis]

Amanda Ketikidis - Foodie Adventures Around the World

For travelers who love to explore through flavors, these destinations offer some of the best culinary experiences in the world. From street food to fine dining, these foodie adventures are a must-try! This post shared by Amanda Ketikidis.

1. Bangkok, Thailand – Street Food Heaven 🍜

Why Visit? Bangkok’s bustling streets are filled with incredible flavors, from spicy curries to crispy pad Thai.

Must-Try:

Pad Thai from Thip Samai

Mango sticky rice

Boat noodles

Tom Yum soup

Foodie Experience: Explore the famous street food stalls at Yaowarat (Chinatown) and the floating markets.

2. Tokyo, Japan – Sushi & Ramen Capital 🍣

Why Visit? Tokyo has more Michelin-starred restaurants than any other city, but its local street food is just as incredible.

Must-Try:

Sushi from Tsukiji Outer Market

Ramen from Ichiran or Ippudo

Takoyaki (octopus balls) from street vendors

Wagyu beef from a teppanyaki grill

Foodie Experience: Try an omakase (chef’s choice) sushi experience for the freshest flavors.

3. Mexico City, Mexico – Tacos & More 🌮

Why Visit? Authentic Mexican cuisine is a mix of bold flavors, fresh ingredients, and centuries-old traditions.

Must-Try:

Al pastor tacos

Chiles en nogada

Tamales and elote (grilled corn)

Churros with chocolate

Foodie Experience: Visit a traditional mercado (market) like Mercado de San Juan for an authentic taste.

4. Marrakech, Morocco – A Spice Lover’s Paradise 🌶️

Why Visit? Moroccan cuisine is a fusion of Arab, Berber, and French influences, creating rich and aromatic dishes.

Must-Try:

Tagine (slow-cooked stew)

Couscous with vegetables and meat

Mint tea and Moroccan pastries

Pastilla (savory-sweet pie)

Foodie Experience: Visit Jemaa el-Fnaa square at night for a lively street food adventure.

5. Naples, Italy – The Birthplace of Pizza 🍕

Why Visit? Naples is where pizza was invented, and its traditional wood-fired Neapolitan pizza is world-famous.

Must-Try:

Margherita pizza from L’Antica Pizzeria da Michele

Fresh mozzarella di bufala

Pasta alla Genovese

Sfogliatella (crispy pastry with ricotta filling)

Foodie Experience: Take a pizza-making class with a local pizzaiolo (pizza chef).

6. Istanbul, Turkey – A Fusion of East & West 🥙

Why Visit? Istanbul’s food scene is a mix of Ottoman, Middle Eastern, and Mediterranean flavors.

Must-Try:

Doner kebab or Iskender kebab

Lahmacun (Turkish pizza)

Baklava and Turkish delight

Menemen (Turkish scrambled eggs with tomatoes)

Foodie Experience: Visit the Grand Bazaar and spice markets for an explosion of flavors.

7. Lima, Peru – The Capital of Latin American Cuisine 🐟

Why Visit? Peru’s diverse geography creates a unique mix of coastal, Andean, and Amazonian flavors.

Must-Try:

Ceviche (raw fish marinated in lime juice)

Lomo saltado (stir-fried beef with fries)

Aji de gallina (creamy chicken stew)

Pisco sour (Peru’s signature cocktail)

Foodie Experience: Dine at Central or Maido, two of the best restaurants in the world.

8. Ho Chi Minh City, Vietnam – A Pho Lover’s Dream 🍜

Why Visit? Vietnamese food is fresh, aromatic, and packed with herbs and spices.

Must-Try:

Pho (Vietnamese noodle soup)

Banh mi (Vietnamese sandwich)

Goi cuon (fresh spring rolls)

Egg coffee

Foodie Experience: Take a motorbike food tour through the city’s street food hotspots.

9. Paris, France – The Ultimate Gourmet Destination 🥐

Why Visit? French cuisine is elegant, refined, and deeply rooted in tradition.

Must-Try:

Croissants and pain au chocolat

Escargots (snails in garlic butter)

Coq au vin (wine-braised chicken)

Crème brûlée

Foodie Experience: Enjoy a wine and cheese tasting at a Parisian café.

10. Cape Town, South Africa – A Mix of Cultures & Flavors 🍷

Why Visit? Cape Town’s food scene is influenced by African, Dutch, and Malaysian flavors.

Must-Try:

Bobotie (spiced meat casserole with an egg topping)

Braai (South African BBQ)

Bunny chow (hollowed bread filled with curry)

Malva pudding (sweet sponge cake)

Foodie Experience: Visit Stellenbosch for a world-class wine and food pairing experience.

These destinations offer some of the best flavors in the world, making them perfect for a foodie adventure! Would you like this list customized to match Amanda Ketikidis’ travel experiences? 😊

[micro961]

Altrove - Animali

Un efficace mix di cantautorato e world music per un brano dirompente di denuncia sociale

«”Animali” racconta tre storie, tre drammatiche vicende con riferimenti specifici ad accadimenti ricorrenti nella nostra società e che segnano uno stigma su una falla del sistema. Tre storie che si fanno simbolo di ogni sopruso, di ogni oltraggio, di ogni trasgressione alla Dichiarazione universale dei diritti umani.» Altrove

“Animali” è il nuovo singolo di Altrove (al secolo Ashai Lombardo Arop), primo tassello di un nuovo percorso musicale per l’artista genovese, dopo l’esordio del 2023 con l’album Tossica Animica, positivamente accolto dalla critica.

Una canzone caratterizzata da un testo duro di denuncia sociale, dove le voci delle vittime raccontano in prima persona storie drammatiche di soprusi e violenze, quando l’essere umano dimostra di utilizzare solo la parte più bestiale di sé, quella che lo avvicina agli animali del titolo.

Dal punto di vista musicale il brano è parte di un nuovo progetto discografico di Altrove, che affina la ricerca tra cantautorato e world music. Nato voce e chitarra è stato arrangiato poi da Stefano Saletti (creatore dello storico gruppo world Banda Ikona) con una mistura di percussioni dell’Africa Occidentale (dun dun e djembe, suonati dal vivo da Ruggero Artale) con l’intento di dare quella pasta sonora tipica del repertorio musicale dei popoli di quella regione. Questi suoni legati a tradizioni vive ma antiche sono commissionati e integrati con suoni più contemporanei come una chitarra distorta e un beat elettronico.

“Animali” è stata scritto da Ashai Lombardo Arop (Altrove) e prodotta da Stefano Saletti. Fabrizio De Carolis si è occupato del master presso il Reference Studio Roma.

Nata a Genova da madre italiana e padre Sud sudanese. Attrice, danzatrice e cantautrice. Ha lavorato con La Banda di piazza Caricamento diretta da Davide Ferrari, con la quale ha partecipato al primo disco; è stata la Cenerentola di Francesco Di Giacomo nel suo ultimo spettacolo "Cenerentola. La parte mancante" all'auditorium Parco della Musica di Roma; ha partecipato come corista e autrice nel disco jazz sperimentale Electric Sheep del collettivo omonimo, diretto dal trombettista Angelo Olivieri; ha lavorato con l'Orchestra di Piazza Vittorio, partecipando anche al film "Il Flauto Magico" nel ruolo di fata. Negli anni ha avuto modo di collaborare con Marcello Colasurdo, Antonio Infantino, NCCP, Carlo Faiello, Maurizio Capone, Arakne Medoterranea, Lino Canavacciuolo, Lina Sastri e molti altri. Tutto questo avveniva parallelamente al percorso lavorativo di attrice, danzatrice e insegnante di danze “etniche” e popolari, teatrodanza e movimento creativo. Il 20 gennaio 2023 pubblica “Tossica Animica” album d’esordio, con cui raccoglie preziose critiche. Il videoclip del singolo “Tossica animica” viene selezionato e proposto da Metromusic e viene premiato al concorso Doremifasud al C.I.Q. di Milano. Ad agosto 2023 il brano ”La Terra all’Umano” vince il premio come miglior brano Ecogreen del concorso ECOFUTURO del MEI (Meeting delle Etichette Indipendenti). Il 2 settembre 2023 Altrove vince il contest MUSAQ (Music & Street Art Quiliano) sempre in partnership con il MEI di Faenza. A febbraio 2024 esce “ANIMALI” il nuovo singolo, parte di un nuovo progetto discografico che affina la ricerca fra cantautorato e musica world.

[giovannibenvenuto]

Exploring the Italian Riviera: Your Ultimate Guide to Portofino Cruise Port

Nestled along the stunning Italian Riviera, Portofino is a gem that enchants travelers with its postcard-perfect scenery, charming harbor, and vibrant atmosphere. As a popular stop for cruise ships navigating the Mediterranean, Portofino Cruise Port offers a gateway to this idyllic destination, inviting visitors to immerse themselves in its beauty and culture. In this guide, we'll delve into everything you need to know to make the most of your time at Portofino Cruise Port.

Arrival at Portofino Cruise Port: A Spectacular Welcome

As your cruise ship approaches Portofino, you'll be greeted by a breathtaking panorama of colorful buildings cascading down the hillsides, with the iconic harbor at its center. The sight alone is enough to evoke a sense of wonder and anticipation for the experiences that lie ahead.

Exploring Portofino: Must-See Attractions

Once you disembark at Portofino Cruise Port, you'll find yourself in the heart of this enchanting village. Here are some of the must-see attractions that await you:

Piazza Martiri dell'Olivetta: This picturesque square serves as the perfect starting point for your Portofino adventure. Lined with quaint cafes and boutique shops, it exudes an ambiance of laid-back sophistication.

Portofino Harbor: A visit to Portofino wouldn't be complete without strolling along its iconic harbor. Marvel at the luxurious yachts bobbing in the crystal-clear waters, and capture the quintessential postcard-worthy views of colorful buildings against the backdrop of the Ligurian Sea.

Castello Brown: Perched on a hill overlooking the village, Castello Brown offers panoramic vistas that are simply breathtaking. Explore the historic fortress, which dates back to the 16th century, and immerse yourself in Portofino's rich heritage.

Church of San Giorgio: Admire the elegant facade of this centuries-old church, which stands as a testament to Portofino's religious and architectural heritage. Step inside to discover ornate frescoes and serene atmosphere.

Hiking Trails: For nature enthusiasts, Portofino offers an abundance of scenic hiking trails that wind through lush forests and along rugged coastal cliffs. The paths offer spectacular views of the Mediterranean and provide a refreshing escape from the hustle and bustle of the village.

Culinary Delights: Indulge in Portofino's Gastronomy

No visit to Portofino would be complete without savoring its delectable culinary offerings. From fresh seafood caught daily to mouthwatering pasta dishes infused with local flavors, the village boasts a diverse array of dining options to suit every palate. Be sure to sample regional specialties such as pesto Genovese, focaccia, and trofie al pesto for an authentic taste of Ligurian cuisine.

Shopping in Portofino: Treasures Await

Whether you're in search of designer fashion, locally crafted souvenirs, or artisanal goods, Portofino offers a shopping experience like no other. Explore the narrow cobblestone streets lined with chic boutiques, artisan workshops, and elegant galleries, where you'll find unique treasures to commemorate your visit.

Conclusion: 

As your day in Portofino comes to an end, you'll depart with memories that will last a lifetime. Whether you spent your time admiring panoramic views, savoring exquisite cuisine, or simply soaking in the timeless charm of this coastal paradise, one thing is certain – Portofino will leave an indelible mark on your heart, beckoning you to return again and again.

[debitas94]

Trattoria Da Carmine, Naples.

Polpette al ragu', pasta e patate e genovese. That's what we call good food

[gargamel1961]

Spaghetti mit Pesto Genovese Sauce

Spaghetti mit Pesto Genovese Sauce Mit diesem italienischen Pasta Klassiker namens Spaghetti mit Pesto Genovese Sauce werden bei jedem Familienessen alle begeistert sein. In weniger als 15 Minuten steht das Gericht auf dem Tisch.. Spaghetti mit Pesto Genovese Sauce Zutaten für 4 Personen: 80 g Pinienkerne 2 Knoblauchzehen 1 Bund Basilikum 200 ml Olivenöl 500 g Spaghetti 3 El Salz 1 Tasse…

[alleriaristorante]

🍂 A settembre il nostro fuori menù si arricchisce di nuovi piatti! 🍽️

🍕 Potete provare il nuovo antipasto Pizza Fritta con Cicoli / Scarola.

🍝 Ai primi si aggiungono: Gnocchi alla Sorrentina, Spaghettino infuso al limone e provolone del Monaco, Spaghetto con Vongole Veraci, Scarpariello, Pasta Mista Seppie e Piselli, Genovese di Tonno.

🍨 Per i palati più golosi sarà possibile scegliere nuovi dolci: Caprese al limone, Mini Brioches con Gelato e Gelato al Limone con Zeste di Limone Candito.

I fuori menù sono piatti disponibili per un periodo limitato, che normalmente non fanno parte del menù.

Siamo aperti a pranzo dalle 12:30 alle 14:30 ed a cena dalle 19:30 alle 22:00, tranne il Lunedì (giorno di chiusura) e la Domenica sera. 🕧

Potete prenotare un tavolo:

🌐 Online: alleriaristorante.it/clienti

📞 Telefono: 0513549068

✏️ Whatsapp: 0513549068

📱 SMS: 3406257741