To many Neapolitans, the most typical local dish is la Genovese, an onion-and-beef pasta sauce that is slowly cooked until the onions become soft and the meat falls apart at a touch. It might seem a little odd that a pasta sauce from Naples is called la Genovese (the Genoese). Some people believe that this sauce was invented, in the 15th century, by the Genoese cooks who used to work in the taverns close to the harbour of Naples. Despite the name, in recent times this sauce has become absent from Genoese cuisine, while it constitutes a pillar of the gastronomic tradition of the entire Campania region.
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