Italian Cuisine

The Genovese state control most of Liguria (including the French Riviera) from the sixteenth century until it was annexed by the soil of Sardinia in 1815. Dubbed "La Superba" by the smashing poet Petrarch in 1358, Genova had been a busy port or, sometimes, just a quiet angle village for 1500 year when, in the tenth century A.D., it began to "reformulate as a commercial and maritime center" (Andrews xxxix). By the thirteenth century the city had become a major(ip) banking and trade center--with banking especially important because the region was short of municipal products to export and relied on operating as middle-man for other nations. Genova's ships traded in England, the Netherlands and Germany and, in the east, in the Crimea and Turkey. They even had a small liquidation in Brazil in the sixteenth century. Because the importing of penetrate was the key to their trade, they established trading colonies on the Black sea to manage the export of wheat from Russia and Asia. The huge amounts imported by the Genovese enabled them to satisfy domestic demand and to establish a thriving business in the manufacture and commercial export of pasta. Their reputation was international and, "an English wisecrack of the period expound Genova as 'more marketplace than nation'" (Andrews xl).

Imports were a major concern because Genova, with 100,000 people, was the tho important medieval city that was almost purely a city--with no ex

Though the "grand, turn-of-the-century dishwashing resorts," such as Portofino and Santa Margherita Ligure, are expensive and everywherecrowded, the Italian Riviera has non yet been so completely overrun as the Cote d'Azur (Downie 74). This is partly because access to the coast towns is limited, somewhat, by the mountainous landscape. In the east, for example, the Via Aurelia and its draw side roads, running from Genova to La Spezia, "haven't been substantially straightened since Roman Legionnaires trudged over them" (Downie 76).

Inventive as these sauces are, however, they jackpot never compete with the government agency of what is usually called pesto genovese.

As Marcella Hazan said, "if the definition of poetry allowed that it could be compared with the products of the field as well as with words, pesto would be in every anthology" (130). This is a simple sauce made of basil, garlic, languish nuts, Ligurian olive oil, and the Ligurian cheese pecorino Sardo. But, as with all foods that achieve great popularity and migrate all over the world, numerous debates have arisen virtually the proper ingredients. Hazan, for example, notes that it is quite correct to say that Ligurian basil should be used. Not only is it particularly fragrant because of the soil in which it grows, this effect is also heightened by "the very salty Mediterranean breezes that bathe it as it grows" (139). In addition, a marble pesto inescapably to be used for hand-grinding of the basil and other ingredients. Hazan agrees that this seems to trouble more of the basil's fragrance. But, as she says, pesto is "such an inspired invention" that it can survive even "our minty, large-leafed basil and the electric blender" or food processor (139). Andrews details the numerous other objections that pesto purists raise, including the depression that walnuts should never be used and the belief that walnuts should always be used in place of at least some of the pine nuts. All the variations on pesto that happen outside Liguria,
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