R A P A L L O           T I G U L L I O            L I G U R IA            ITALY 

Via S. Maria del Campo, 133-135-139  Rapallo 16035 GE -Telephone: 0039-0185-206036
Office: Tel.0039- 185-206009 - E Mail: anticacucina@libero.it  P. Iva 01120580996

Front Page

The Restaurant

How to reach us

Menu

Local gastronomy products

The laboratory

For the tourist operators

THE GASTRONOMIC CENTER
“ ANTICA CUCINA GENOVESE”

 its traits make it a unique restaurant in Liguria where:
- The regional Ligurian cooking is exalted with typical dishes from land and sea, and with local production made of stuffed vegetables , vegetable pies, pansoti (a typical raviolo), troffie (pasta curls, hand made), fish ravioli, and other hand made fresh pasta products.
– We have an especial attention for the vegetarian recepies and vegan.
- All our production is made by hand in our big work room sitted in the same building of the restaurant where is also possible to buy the typical products.
- All our “Pastai” (fresh pasta makers) and Chefs are able to teach how to prepare our typical Ligurian dishes with practical demonstrations of each making process, including the direct involvement of our guests regarding the production of small quantities of pansoti, ravioli, tortelloni (big ravioli), cheese focaccia, pesto (basil sauce), and so on.

THE “RAPALLOTTO”

It’s a raviolo with a very tasty brand new filling which not only  exalts some flavours of our region (Liguria) like basil, pine-seeds, chestnut flower, wild herbs, etc…, but also portraits the features of Rapallo’s old castle, being a sure reference point (name included) of the town where it was born.
Moreover it is meant to be also a cultural answer to the clumsiness and lack of professionally of certain well-known “national pasta producers” who, in order to bend anything to their production needs, change and destroy old gastronomic traditions . A terrible example is a big firm that tried to produce and advertise a triangular pansoto (ligurian raviolo) with a mint filling.

        NonnoChecchin
           LIQUEUR OF  GENOESE BASIL

We are used to associating basil to the intensity of its perfume and to the strong taste of pesto. This is why “NonnoChecchin” surprises us with its soft flavour and delicate scent.

For details of "NonnoChecchin" 
see "Local Gastronomy Products"

| Front Page  |The Restaurant | How to reach us  | 
 | Menu | Local gastronomy products | The laboratory  | For the tourist operators |