Recipes

Trippa alla fiorentina (Florentine tripe) is beef tripe slow-cooked in tomato sauce and finished with Parmigiano Reggiano.. Soffritto, tripe, tomatoes, Parmigiano. The sauce should be thick and sticky, and not watery. And the cheese is stirred in stirred in off the heat to stop it going stringy. Florence takes…

Salsa di noci is a walnut sauce from Liguria, on Italy’s north-western coast. It is the traditional partner for Liguria’s filled pansoti pasta, and it has been part of the region’s kitchen for a very long time. The sauce is an emulsion of walnuts, garlic, bread, and olive oil,…

Pansoti con salsa di noci is Liguria’s traditional stuffed pasta – thin sheets of pasta bianchi (white pasta dough) filled with greens and cheese, shaped into small parcels, and dressed with salsa di noci, a cold walnut sauce. The name pansoti comes from the Genovese dialect word for ‘little bellies’ – a reference to…

Trippa alla genovese is a slow-cooked tripe dish from Genoa, cooked with pine nuts, dried porcini mushrooms, white wine, and tomatoes. It is a rich, deeply flavoured secondo (main course) that has fed the city for centuries, sold from marble-countered tripperie (tripe shops) in the caruggi, the narrow medieval alleyways of Genoa’s old town.…