The origins of the Genoese

Genovese, despite its name may be misleading, is a dish deeply rooted in the Neapolitan culinary tradition. Its origin dates back at least to the Renaissance, when Genoese traders, frequent visitors to the port of Naples, introduced locals to a recipe made with onion and meat. Over the centuries, this recipe has been adapted and transformed by the Neapolitans, who have made it a symbol of their cuisine. Today’s Genovese is characterized by its long cooking time, which turns the onion into a thick and flavorful cream, perfectly blended with beef or veal, typically served with robust pasta such as ziti or rigatoni.