Liguria

Genoa

Italy

<p>Originally from Milan, I've been grateful to the Ligurian region to welcome me in 2002 and having broadered my horizons on its regional cuisine and providing lots of links to the mediterranean one. Since I moved to Genoa area for good, in fact, I was able to work in the tourism business receiving people from all aver the world and offering them genuine dishes as locals can cook at home. Always passionate in the kitchen and proud of the Italian cuisine I've been working as private cook from home, initially pleasing my B&amp;B guests, then offering cooking classes to them in my private kitchen and recently working as chef on demand for private villas and touristic accommodations. Lasagne with Pesto sauce, Ligurian fish dishes and vegetable dishes are my specialties.</p>

Stuffed and baked Vegetables Genoa style

Thin tagliatelle dressed with a creamy shrimp sauce

Tagliolini with shrimps

Very thin pasta layers only with pesto sauce and plenty of Parmesan chees in between

Lasagne with Pesto Genoa style (no meat)

Tasty risotto with Savoy cabbage and sausage

Risotto with cabbage

Green stuffed pasta with typical walnut sauce Ligurian style

Pansoti with walnut sauce

Baked stuffed pasta with a creamy core and basil flavoured tomato sauce as dressing

Crespelle with ricotta in tomato sauce

Hand made potato gnocchi dressed with Genoa style mushroom sauce without tomato

Gnocchi with mushroom sauce

Only 1 piece of meat, stewed in tomato sauce, served in slices with its sauce

Genoese Tuccu -Veal casserol in tomato sauce with herbs

Bread, garlic and parsley stuffed big cuttlefish sauted in casserole with peas

Stuffed Calamari with peas

Veal shank (marrowbone) cooked in a pan with soffritto served with potato or other vegetable puree

Ossobuco Milanese style

Veal scallops sauted in a pan, flavoured with Marsala wine and served with potato puree

Veal scallops in Marsala sauce

Crispy puff pastry rool suffed with a mix of cruncy diced vegetables

Tasty veggy strudel

Sea bream fillets baked on a potato bed with pinenuts and olives

Baked sea bream Ligurian style

Two flavors semifreddo, vanilla and chocolate, stacked with sponge cake layers

Sacripantina semifreddo

Shortbread pastry with a core of crumbled amaretti cookies and sliced peaches in syrup

Peaches and amaretti cake

Chiavari cake

Apple roses in crunchy puffy pastry

Creamy dessert based on a typical Ligurian cheese, berries and pistachios

Prescinseua creamy cup

Shortbread little baskets filled with custard and fresh fruit

Fruit crostatine

Vermentino

Ciliegiolo

Special heart-warming dishes either for a cozy meal or a party. Eat Mediterranean as in a private house

Chef Anna Minghetti's menus

Anna 3 courses, Autumn menu

Anna 3 courses, Winter menu