Antica Cucina Genovese

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 E Mail: anticacucina@libero.it

Front Page

The Restaurant

How to reach us

Local gastronomy products

The laboratory

For the tourist operators

SUMMARY CARD

RESTAURANT CAPACITY: 160 sittings inside + 90 outside in a protected area.

TOURIST MENU for groups.

LARGE FENCED PARKING which can hold up to 4 tourist buses at the same time.

BATHROOMS FOR HANDICAPPED - AIRCONDITIONING

RESTAURANT CAN BE USED also for TRANSFERTS (800 mt. from Rapallo motorway exit)

SALE AND TASTING OF TYPICAL LIGURIAN PRODUCTS (oil, wine, liqueurs, cheese, sauces….)

APPETIZERS produced by us, first dishes, gravies and sauces.

DEMONSTRATION AND BRIEF TEACHING on how to make our fresh hand made pasta products, cheese focaccia, and other dishes.

FREE OF CHARGE. The tourist buses with our customers can park in our fenced area and use water during the day.

DESCRIPTION

Our structure “Antica Cucina Genovese”, equipped with a large parking zone for tourist buses, comprehends three activities which, even if separated, complement each other and strengthen at the maximum our professionality in the following areas:

1. Handicraft workroom for fresh hand made pasta and gastronomic products.

2. Shop point of our own production as well as of many typical Ligurian products.

3. Restoration and gastronomic display and offer of traditional Ligurian dishes and of other delicacies coming from a constant research of our old regional recipes.

Our three section system of work allows us (by its mutual cooperation) to present you our list of following suggestions:

a) Restoration with possibility of choice.

b) Meals with our gastronomic offers and with typical Ligurian dishes with possibility to purchase them at our sale point (which comprehends our production, wines, liqueurs, oil, pesto sauce, other local sauces, sweets, salami in general, cheeses etc….)

c) Practical demonstration of how our production of fresh pasta, pansoti, ravioli, troffie, etc., is made, including cheese focaccia and the old method of making pesto and chestnut sauces by using a marble mortar and an olive-wood pestle.

d) Explanation and brief teaching of typical Ligurian recipes.

e) Evaluation of your suggestions referring to our way of working.

We would also like to make clear that in all our menus the tasting of our own production and of Ligurian typical dishes are included.
Therefore we are very happy to propose ourselves as one of the possibilities you have to choose from, due to the fact that we are near Rapallo motorway exit ( 800 mt.), the large parking lot, that allows any manoeuvre even to big buses, and most of all for our offer of our own and local production of typical Ligurian dishes, even for transferts or trips not necessarily just related to the Liguria region.

anticacucina@libero.it