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  The hotel restaurant offers traditional and regional cuisine, but with creativity and imagination. Our terrace is a restaurant during the sommer, a dehor during the winter. A selected choise menu with specialities of the ligurian cuisine. Fish every day.

Some recipes of the Ligurian cuisine:

 

Cima alla Genovese
Cooking time: 3 hours

Ingredients:

  • bay leaf: 1
  • sweetbreads: 3 ½ oz
  • butter: 2 oz
  • ground/minced beef: 1 slice
  • carrots: 1
  • brain: 3 ½ oz
  • onion: 1
  • spine marrow: 2 oz
  • grated Parmesan cheese:
  • marjoram: 1 pinch
  • nutmeg:
  • belly of veal: 2 lbs4 oz
  • fresh peas: 5 oz
  • pistachio nuts: 1 oz
  • lean veal: 3 ½ oz
  • celery: 1 stalk
  • eggs: 6

Preparation:
Ask the butcher to prepare the paunch of veal cut into pockets. In a pan flavour the butter with the slice of onion, add the boneless loin of veal cut into strips and the rest of the meat. Add the carrot and leave all to cook for 30 minutes. Mix 50 g of boiled peas and sub-divide the mixture into two parts, one part to be liquidized and the other part to be chopped. Put the two mixtures in a pan and add the remaining peas, the parmesan cheese, the marjoram, pine kernels scalded and add the salt, pepper and nutmeg to taste. Add the beaten eggs and pour the liquidy results into the pocket of veal, making sure that it is filled only two thirds of the way. Sew the pocket shut and place in a soaked cloth and tie it. Put the "cima" in a casserole and cover with cold water adding the celery, carrot, onion and bay leaf and the salt. Bring slowly to the boil, pricking every now and again with a needle until the rising does not burst. Leave to cook for two hours. Take it out of the liquid and place it between two plates with a weight on top. Serve the "cima" sliced warm or cold.

 
 
 
 
 
 
 
 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Farinata

 

Cooking time : 30 minutes

Ingredients :

  • water: 2 ¾ pints
  • chick pea flour: 14 oz
  • olive oil: ½ glass
  • white pepper:
  • salt

Preparation:
Pour the water into a large mixing bowl and, mixing continuously, add the flour until a mixture is achieved which is sticky and forms a kind of veil when stirred with a wooden spoon; season with salt. Mix and remove the froth from time to time. Leave the mixture overnight. Put a little oil into the bottom of a fairly wide saucepan (if possible of copper), pour in the farinata to form a layer one finger deep. Make sure that the surface is thinly covered with oil; put in the oven for about half an hour and remove when the surface is golden and slightly crisp. At the moment of serving sprinkle with freshly ground pepper. It is excellent eaten both hot and cold.

   
 

Pandolce
Cooking time : 1 hour

Ingredients:

  • orange-flower water: 1 teaspoon
  • butter: 5 oz
  • white flour: 1 lb2 oz
  • 'marsala' wine: ½ glass
  • leavened bread dough: 2 oz
  • pine-nuts: 1 oz
  • pistachio nuts: 1 oz
  • salt:
  • fennel seed: 1 handful
  • golden raisins (from Sicily): 1 oz
  • candied pumpkin from Sicily: 1 oz
  • sugar: 4 ½ oz

Preparation:
Place on a pastry board 200 g of flour with a pinch of salt and mix with the baker's yeast and some spoonfuls of tepid water, a soft dough should be obtained and placed in a lightly floured bowl and covered with a cloth which is then put in a warm place to continue with the rising, this should take about eight hours. While waiting melt the butter in a pan over a low heat. Make a well on the pastry board with rest of the flour and another pinch of salt and pour into the middle the butter, Marsala wine, orange-flower water and the sugar; mix well and add the risen dough, kneading for a long time adding, if necessary, some spoonfuls of warm water in a way to obtain a well worked and spongy mixture. Add the pine kernels, sultanas (soaked in warm water and squeezed), pistachio, candied peel and fennel seeds. Continue to work the dough for another fifteen minutes, until all is well-blended, then form a large round low loaf . Grease and lightly flour a plate and place the loaf wrapped around with greaseproof paper in a way that stops it becoming too big during the leavening. Place the Pandolce to rise for another twelve hours in a warm place covered with a cloth. At the end of the rising, in the centre on the top, carve a cross. Place into a pre-heated oven at 200° C/ 375° F/ Gas Mark 6 for about one hour. Leave to cool before taking away the greaseproof paper and serve.