Snails at Baccicin du Caru

Snails at Baccicin du Caru

Snails at Baccicin du Caru

 

Snails at Baccicin du Caru (Mele)

Enoteca Osteria Baccicin du Caru, since 1890 a tradition of authenticity.

Mele (Apples), in the locality of Fado, this is a little gem of a catering genoa and the riviera ligure, owned by brothers Simone, Gianni and Rosella, they have inherited from grandparents, the old inn, a nineteenth-century post station along the Via del Sale.

Gianni and Rosella moved between the walls of the Tavern at a very early age, learning from her mother, Catherine the secrets of the traditional cuisine of genoa and the piedmont, which over time have been able to add their touch of modernity. From the grandfather GioBatta said Baciccin and father Thomas Gianni, instead, has learned all the secrets of the cellar and of the vineyards, made the fruit in the small Wine-jewel adjacent to the inn. At the Osteria Gianni and Rosella offering every day dishes that amaze and seduce the palate, enriched by the constant research of high-quality raw materials and the revival of old recipes of the culinary tradition.

The cycles of Gastronomic Evenings, the Osteria propose in the autumn and in the spring, they are real sensory travels in taste: the theme nights see paired the main course with Wines that are capable of prove to be real gems, the result of constant research of excellence among small producers, lesser-known, but that place, as John and Rosella, and their craft with love and passion.

Bianchetta Genovese: the leaf

Bianchetta Genovese: the leaf

Bianchetta Genovese: the leaf

Bianchetta Genovese: the leaf

Bianchetta Genovese is a project that tells about the making of a local wine, whose production is very limited due to the fact that this varietal is nowadays carried on only in two specific areas near by Genova, Valpolcevera and Tigullio.
Coronata is the name of an inner district of Valpolcevera; in this area few old wine producers still in activity are teaching a group of young African refugees the old art of wine making, showing them how to enhance abandoned green areas,and so giving them the chance to transform it into a new job opportunity for the future. This new manpower is therefore working to sprout old vineyard again.
The working process is the same for the two areas: both in Valpolcevera and in Tigullio vineyards require cutting foils and binding  branches, and these operations are alternated with treatments based on sulphur and green copper against mildews and parasitical.
The grapes harvest is the most important moment of the entire working process, and it usually ends with a celebration and a photo memory of all the workers.

More pics here

Anchovies “alla genovese”

Anchovies alla genovese

Anchovies alla genovese

 

Anchovies “alla genovese”

Enoteca Osteria Baccicin du Caru, since 1890 a tradition of authenticity.

Mele (Apples), in the locality of Fado, this is a little gem of a catering genoa and the riviera ligure, owned by brothers Simone, Gianni and Rosella, they have inherited from grandparents, the old inn, a nineteenth-century post station along the Via del Sale.

Gianni and Rosella moved between the walls of the Tavern at a very early age, learning from her mother, Catherine the secrets of the traditional cuisine of genoa and the piedmont, which over time have been able to add their touch of modernity. From the grandfather GioBatta said Baciccin and father Thomas Gianni, instead, has learned all the secrets of the cellar and of the vineyards, made the fruit in the small Wine-jewel adjacent to the inn. At the Osteria Gianni and Rosella offering every day dishes that amaze and seduce the palate, enriched by the constant research of high-quality raw materials and the revival of old recipes of the culinary tradition.

The cycles of Gastronomic Evenings, the Osteria propose in the autumn and in the spring, they are real sensory travels in taste: the theme nights see paired the main course with Wines that are capable of prove to be real gems, the result of constant research of excellence among small producers, lesser-known, but that place, as John and Rosella, and their craft with love and passion.

 

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