Subject: Genoa (was: Can we talk?)
Hi Edna,

You asked about restaurants in Genoa: here's what we wrote in our Fall 1998 Italy travelogue:

Then we were off to Antica Osteria della Foce, Via Ruspoli 72-74r, where Stefano had reserved a table. This is the small, family-run trattoria serving genuine Genovese home cooking one dreams about finding. Farinata is ground chick peas mixed with water, olive oil and salt and baked flat in a big, round pan - a perfect starter. Genova is the home of pesto and we have come at the time of the fresh basil harvest. Is it any wonder that the fresh pappardelle with pesto is glorious? Not to say the tagliatelli with funghi, cream and herbs was not its equal. Ripieni, vegetables stuffed with a mixture of ricotta, eggs, Parmigiano-Reggiano, bread soaked in milk, herbs and olive oil and lettuce wrapped around a meat mixture with fresh, sweet peas on the side were nothing short of fabulous. One of my favorite dishes is coniglio casserole, chunks of rabbit braised with vegetables, and this rendition was as good as it gets. The awesome desserts were made in-house as well: torte ai frutti di bosco - layers of white cake, assorted berries and panna and sacripantina - layers of sponge cake, mascarpone and chocolate. The place is small; don't forget to reserve (010-55-33-155). It was a long and leisurely dinner and, best of all, shared with good friends.

Cheers! Don and Linda Toronto