PraliZena

La Bomboniera Zeneixe

Zena told with chocolates. These little flavored and stuffed jewels, that you find before your eyes as soon as you open the box, represent a mine of tastes that know zeneixe, seductive and unforgettable taste.
“Hold your breath, express a wish and count up to three ...”.
(Willy Wonka and the Chocolate Factory)

Zeneixi pearls

Bonbonniere Zeneixe

PESTO: It is superfluous to say that Pinoli and Basilico are the main ingredients of Genoese Pesto. A sauce born from the combination of fresh flavors of Liguria. For this reason and for its delicacy has become the most famous sauce of Genoese cuisine and more.
SUGO DI NOCI: The walnut sauce was originally imported into Liguria from Persia. In the past, every Genoese family had its own secret recipe that never divulged. Become typical and much loved, finds its ideal combination in the Genoese Pansoti.
LA PANERA: ancient semifreddo of the city of Genoa, a soft, soft and delicate cloud, with a taste of cappuccino, mitigated by the sweetness of the cream. The name pànera is the contraction in the Genoese language of black cream. Designed in the mid-nineteenth century in the historic Amadeo ice cream parlor in Boccadasse.

SCIACCHETRÀ: La Spezia - The sweet nectar of the Cinque Terre. A sweet raisin wine, one of the most famous Ligurian wines. The drying technique was introduced by Greek exiles, towards the 8th century BC, in Riomaggiore, one of the Cinque Terre localities, stretches of coastline where the villages of Monterosso, Vernazza, Corniglia, follow each other like gems set in the rock. Manarola and Riomaggiore.

PAGANINI: a sweet fondant chocolate with hazelnut praline that bears the name of Niccolò Paganini who was a Genoese violinist, composer and Italian guitarist, one of the most important exponents of romantic music.
CANESTRELLETTO DI TORRIGLIA: the presence of this cake in our mountains is full of history. The first canestrelli sold date back to 1820 when Signora Maria Avanzino (Pollicina) married Giuseppe Dondero, owner of the first Bar Caffè di Torriglia, with a piano and frequented by the notables and authorities of the town. Currently the production is protected by the "Traditional Agri-food Product".
CILIEGIA: it takes place in the upper Val Polcevera in the Ligurian village of Sant'Olcese, 20 km from Genoa, a festival where the protagonists are two "twins": the cherries. The march of the cherry will make you discover this small village and all its typical features with educational and culinary workshops.
CREMA ZENA: Of course, the southern schools, clearly Arabian, are among the most celebrated and appreciated in Italy, but Genoa does not lag behind. Even the Superba can boast a pastry tradition of all respect. This cream, together with raisins and pine nuts, is the basis for many famous cakes that fill the tables of Genoese patisseries.
FOCACCIA E CAFFÈLATTE: The focaccia is a symbol like the Lantern. Explaining to those who are not Genovese how it is possible to have breakfast by dipping the focaccia in the coffee-house is impossible. For the Genoese the focaccia in the cafe is a sort of meditation that prepares you for the working day.

CHINOTTO-CHINATO: Savona-ornamental plant once very widespread in the gardens of the Savona area. Originally from China, from which it took its name, the Chinotto of Savona was imported into Italy in 1500 by a Savonese navigator who transplanted it on the Ligurian coast. Its cultivation remained a niche production until 1800.

CREUZA DE MA (salted caramel): The sea for the Genoese represents life itself. An element without space or time, a work generator, dreams and adventures, tales and legends. The Genoese love the sea forever and wait for the moment to take off with the wind in the sails, the sun in the face and the heart full of joy. After all, for them, it only counts to live it.

PANDOLCE: Natale:« Cose diesci se ghe föse, pe poeì dì: dulcis in fundo, dö-trae fette de pan döçe?...Sae o menù completo e riondo... ». It is one of the symbols of the city of Lanterna, also famous in the United Kingdom as Genoa Cake. Tradition wants it to be brought to the table by the youngest of the house, served with a sprig of laurel, a symbol of luck and well-being. It must be delivered to the eldest of the house to be cut and distributed. A slice must be kept for the first poor man who rings at the door and another for the day of San Biagio.
OLIVA TAGGIASCA: Imperia-the taggiasca olive is a typical plant of the Province of Imperia. It is so called because it arrived in Taggia thanks to the monks of San Colombano, coming from the monastery island of Lerino. It is a variety renowned for the production of extra virgin olive oil and one of the best table olives, as the fruit is very tasty.
CASTAGNACCIO: perhaps not everyone knows that castagnaccio also has Ligurian origins, it was a poor dish prepared by the farmers of the Apennines. Legend has it that rosemary leaves were a filter of love; the boy who had eaten the cake offered to him by a girl would fall in love with her.
QUARESIMALI: Easter: these sweets respected the precepts of the Church and did not contain animal fats. They are found for the first time mentioned in a newspaper in 1868 where they speak of "marzipan sweets" and are part of the Genoese culinary history.

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