By Sharon Sanders
Walter recounted our Day in Genoa from a cultural perspective. Now for the essential part — the food.
As we strolled and soaked up information with our superb guide Filippo Zamparelli [fzampare@fastwebnet.it], we also stopped here and there for sustenance. Walking through the caruggi, narrow medieval streets and alleys, temptations assaulted us.
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- The seafood glistened at this stand in a piccola piazza in the medieval quarter.
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- Roast turkey and cima, a veal breast stuffed with cheese, vegetables, offal, and pine nuts.
We stopped for a torta stuffed with artichokes, warm from the oven. Heaven. Tortas are flat two-crusted pies stuffed with varied vegetables and cheeses.
At another shop, we gawked at the array of baccalá (salted cod) and stoccafisso. It may seem curious that preserved cod from north Atlantic waters are still so popular in Liguria and other parts of Italy but that is the legacy of a seafaring country.