Category Archives: Il Genovese Restaurant

Saluti ‘Bob’ Freson, Arrivedeci Roma, Ciao Gene’

Gareth Jones Now Goes In Search of TASTE North of 500,000 words across +380 articles I am doing as pledged to myself. With this piece I am putting www.garethjonesfood.com into what I can best describe as a digital hibernation as I move … Continue reading

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Posted in Basil, Blue Collar Gastronomy, DOP Basilico Genovese, Genoa, Il Genovese Restaurant, Ligurian, Mercato Orientale, Parmigiano-Reggiano, Pesto alla Genovese, Pesto alla Genovese, Real Italy, Veal, Vitellone, Wild Funghi | Tagged , , , , , , , , , , , , , , , , , , , | Leave a comment

The Salsa with a Welsh Twist

Most are agreed that the walnut came originally from Persia – the Ancient Greeks called it the ‘Persikon‘, or ‘Persian Nut’. Not difficult really, as most of the best we have can be traced to the cultures of the Ancient … Continue reading

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Posted in Archaeology and Food, Baccala, Blue Collar Gastronomy, Bread, Cicchetti, Genoa, Il Genovese Restaurant, Ligurian, Pesto alla Genovese, Real Italy | Tagged , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Next to Bresse, the Vaud and on to Gen’

A last minute dot com family we are not and could never be, preferring to craft each step of every journey. Life is too important for others to take charge of our wanderings. Expect to share in what I find … Continue reading

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Posted in Alcohol, AOC, Basil, Burgundy, Cheese, French Regional Foods, Genoa, Il Genovese Restaurant, Mercato Orientale, Pesto alla Genovese, Pesto alla Genovese, Poulet de Bresse, Poulet de Bresse, Speciality Chicken, Wild Funghi | Tagged , , , , , , , , , , , | Leave a comment