Antica Sciamadda - GENOVA

The ancient shamadda, a few meters from the splendid church of San Giorgio and the tourist area of the ancient port, is one of the oldest in the area, in fact it was inaugurated in the beginning of 1800. its name refers to the typical Genoese Shamads friggitorie, characterized by a small and spartan environment, some stool to sit, a large wood oven and copper utensils. once represented the traditional harbour meeting and over time have become a fixed stage of each gourmet, a true and proper chicca of street food. the etymology would return to the luminous flames that served to heat the wood oven, undisputed elemanto to prepare some of the most famous dishes of the Genoese cuisine: flour, panissa and fried cuculli, all based on chickpea flour. among the proposed delicacies we also remember cod and fried anchovies, stuffed anchovies, rice cake, various vegetable sweets, such as onions, broccoli, cardi, porri, zucchini, spinach; the famous Easter cake, based on eggs, ricotta, bietole and artichokes; or the cake based on bietole and prescinsêua, i.e. curd liguria slightly acidic. among my favorites, certainly the Genoese meatloaf, the vegetable cake made with potatoes and beans and pumpkin cake. among the sweets, the delicious cake made of apples and cinnamon.

The local Antica Sciamadda, a few meters from the beautiful church of San Giorgio and the tourist area of Puerto Viejo, is one of the oldest in the area, probably inaugurated in the early nineteenth century. Its name refers to sciamadde, typical genoveous freiduries that are characterized by being small locals and with an austere environment, some stools to sit, a large wood stove and a decoration with copper tools. They represented a return to the tradition of the port and over time they have become scenarios of good taste, a true jewel of street food. The origin dates back to the shoots that were used to heat the wood oven, an undisputed element to prepare some of the most famous dishes of the genoese cuisine: gachas, panissa and cuculli fried, all based on chickpeas flour. Among the delicacies are cod and anchovies, the anchovies filled, the rice cake, several vegetable cakes, such as onions, broccoli, meats, pigs, pumpkin, spinach; the famous Easter cake, egg-based, ricotta cheese, acelga and alcachofas; or the cake made with beetroots, cooked with freshly cooked. Among my favorites: without a doubt the Genoese meat cake, the veggie cake with potatoes and green beans, and the pumpkin pie. Among the desserts, the delicious cake made from cinnamon and honey.

Old flour oven and not only. salty cakes or fried cod etc. very friendly owners.

I ended up in this place by chance wandering through the alleys of genova. The sign immediately attracted me and after taking a look at the window and inside I convinced myself that I had to eat something. At first I was only tempted by flourishing but then I confess that I would gladly try everything. I was with my son of years. at the end in addition to the flour we took a slice of rice cake and a plate of chickpea soup. From take-away for the evening I made a cake with beans, pastry and fish. Of course the names are not these but I do not remember them. The place is very small, very hot because the oven is there, in front of your eyes, few seats, without frills, genuine and homemade, as I like. Paper and plastic dishes, a glass of wine to accompany the whole and lunch is served. Every day there is something typical like tripping for example. homemade flavors of once. Not for those who smell under the nose. friendly and helpful owners. To vary a bit from the usual focaccia, absolutely to try. The location is also comfortable, it is not hidden.

The local sciamadda antica, a few meters from the beautiful church of San Giorgio and the tourist area of the ancient port, is one of the oldest in the area, probably inaugurated at the beginning of the xix century. its name refers to the typical Genoese cider that are characterized by being small premises and with an austere environment, some stools to sit, a large wooden stove and a decoration with copper tools. They represented a return to the tradition of the port and over time have become scenarios of good drip, a true jewel of street food. the origin goes back to the shoots that were used to heat the wood oven, undiscussed element to prepare some of the most famous dishes of the genoese cuisine: gachas, panissa and cuculli fried, all based on the chickpeas flour. among the delicacies are cod and anchovies, the anchovies, the rice cake, several vegetable cakes, such as onions, broccoli, meats, pigs, pumpkin, spinach; the famous Easter cake, the egg-baked, ricotta cheese, acelga and alcachofas; or the cake made with agria, cooked and cooked. among my favorites: undoubtedly the Genoese meat cake, the veggie cake with potatoes and green beans, and the pumpkin pie. between desserts, the delicious cake made of cinnamon and honey.