NIASCA PORTOFINO

Via del Fondaco 12, Portofino (Ge)

Phone: 39 0185 269069

Email: info@niascaportofino.it

Our courses are developed on the basis of Ligurian cuisine. Portofino is located in Liguria, it is a thin strip of land overlooking the Mediterranean Sea, squeezed between the mountains of the Ligurian Apennines and the sea. In this land entirely made of terraces (locally called strips), the cuisine is mainly based on vegetables, always available thanks to the mild climate enjoyed by the region, on flour, olives and therefore extra virgin olive oil (a genuine ingredient, rich and healthy used daily in our dishes), on fish and poultry. Meat, such as veal and pork, are not typical of the Ligurian culinary tradition, however they too were used in the preparation of some specialties such as the Genoese top and touc, the sauce based on minced meat with which the ravioli are seasoned .

Since Liguria is located along the Mediterranean coasts, in ancient times many Ligurians were sailors. This has brought new influences from abroad, especially as regards the use of spices and salt (widely used to maintain food). Liguria is the first region to use spices in its dishes and this is not surprising given that famous explorers such as Christopher Columbus were born in Genoa.

There was a notable difference between the delights prepared for noble families and the dishes of the poor, but these too were rich in inventiveness and innovative tastes, never bland but always rather elaborate and tasty, despite being simple dishes created with ingredients easily available on the slopes of the hills.

We are proud to introduce you to the exquisite flavors of our cuisine during a 4/5 hour course accompanied by our Chef, who will be happy to illustrate the techniques and secrets of traditionally typical dishes from other regions (such as pizza or based dishes of meat).

Tailor made courses

All courses are tailor-made according to the preferences of our guests, however if possible we always combine a short walk on our land to the point called I Tre Laghi to enjoy a fresh lemonade with breathtaking views. On the way back we make a short stop at our herb garden to collect the flavors to be used during the course. We then return to the Fondaco, where our Chef will wait for us to start the cooking course.

All our lessons are to be considered totally active and end with lunch, which includes all the dishes prepared together. Lessons are open to a maximum of 12 people, however private courses can be booked (at additional cost).

Depending on the time available, we offer the following specialties, based on traditional Ligurian cuisine. It is possible to request changes to the following proposals.