Genovese Breakfast

A typical Genovese breakfast

Genoa Superyacht hub organized a typical genovese breakfast which was delivered to all yachts in our marinas  and in the shipyardTo share some of the local specialities, we sent all yachties a breakfast box with some local treats you only find in Genoa. 

FROM GENOA SUPERYACHT HUB – BUONGIORNO!

FOCACCIA

THE LOCAL WAY….

Anyone who has tried this delicious breakfast food out and about in town will notice sooner or later that here in Genoa WE ACTUALLY DIP OUR FOCACCIA IN OUR CAPPUCCINO! 

It may sound an impossible combination, lowering the oily slice of focaccia into your latte, but if by doing this it produces little oil slicks and even some crumbs – well you need to refine your technique. The longer you dip, the more you risk – you a need a rapid and continuous movement, a sort of dip and run! Be warned – double-dipping is only for experts! 

Follow us on Instagram at @genoasuperyachthub and post your crew focaccia dipping clip with  #GSHfocacciachallenge

A couple of final things – after plain focaccia, you could also progress to dipping onion focaccia in your  cappuccino, which is very traditional (although Grandad would accompany it with a small glass of crisp white wine!) And if you don’t finish all the focaccia, it freezes very well or alternatively tomorrow morning toasted it could be even better than today.

CROISSANTS – WHICH HERE WE CALL BRIOCHES!

Yess, Italian brioche is pretty different to French croissant, although they have the same ingredients: flour, yeast, salt, sugar, milk, and butter. The two significant differences are that croissant dough contains almost double the amount of butter and has only milk as the liquid component, whereas the liquid for brioche dough comes mostly from eggs, with only a little milk. 

The eggs in the brioche dough give it an airy cake-like crumb, while the large amount of butter in the croissant dough, and the way in which it is rolled and layered into the dough, gives it its flaky crumb. So, brioche is less flaky, and as it contains less butter, we make the most of that lower fat content by pumping it full of delicious fillings – tasty jams, luscious custards and, if you are lucky, pistachio cream, one of Italy’s guiltiest treats!

LA DOLCE VITA WITH SOME CANESTRELLI

Finally, a third breakfast (or tea-time!) treat synonymous with Liguria, canestrelli are simple, yet delicious butter biscuits of ancient origin – prepared since the Middle Ages, they were often used as a gift on festive
occasions such as weddings or religious feasts.  The origin of the name is unclear, but it may have come from the word canestro, referring to a straw basket in which they were left to cool down after baking. The most recognizable variety is made in Liguria – the pale, flowershaped shortbread biscuit with a hole in the centre. The ones included in the breakfast box for yachties in Genoa  are made by Drago Forneria, a pastry baskery in Voltri, on the Western side of the city – their slogan is that they are:  

Healthy carriers of Genoese-ness!”

We hope that this breakfast surprise has brought a smile to your faces and all of us here at Genoa
Superyacht Hub hope that despite everything you will continue to have a wonderful stay! 

The Genoa Superyacht Hub team

TRY TO MAKE YOUR OWN FOCACCIA AT HOME

The recipe:



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