WONDERS
In Italy you con find wonders every where:
Entering a library 
Dante’s
“Divine Comedy”
Walking along a street 
Piazza de Ferrari
Genoa
Entering an art gallery

Botticelli’s
“Spring”
But also in a restaurant…
so we will take you to a typical restaurant
in Genoa situated in a wonderful village
along the sea side …
In the unique, peaceful scenery of
Boccadasse,
you’ll find
“Vittorio al Mare” Restaurant
It is elegant inside and
beautiful outside.
Our menu can to satisfy even the
most demanding customers
with its typical local dishes
This is possible because
we have some excellent chefs
Here is our virtual
Menù
We are going to show you
Itis E. Majorana G2nova
marzo 2010
English Menu
Appetizer
Cappon magro
(traditional vegetable
and seafood salad) (Canepa Tatiana)
Stuffed anchovies
(Luca Caselli)
Farinata (Chickpea flour pancake)
(Luca Rabagliati)
Main Course
Cima (stuffed beef)
(Giorgia Bachis)
Easter vegetable pie
(Razetto/Boglione)
Cheese focaccia
(Alice Segaliari)
Traditional stockfish dish
(Federica Afannato)
First Course
Trenette
pasta with pesto sauce
(Gabriele Durio)
Genoese vegetable soup
(Lorenzo Mirisola)
Pansoti (stuffed pasta) with walnut
sauce
(Francesca Friggeri)
Pudding
Genoese cake
(Daniela Di Giorgio)
Sacripantina (traditional cream cake)
(Graziella Cicala)
Canestrelli shortbread
(Jessica Graffigna)
Appetizer
Cappon magro
(traditional vegetable and seafood salad)
(Canepa Tatiana)
Stuffed anchovies
(Luca Caselli)
Farinata
(Chickpea flour pancake)
(Luca Rabagliati)
Appetizer
Cappon magro
(traditional vegetable and
seafood salad)
(Tatiana Canepa)
Appetizer
Stuffed anchovies
(Luca Caselli)
Appetizer
Farinata
(Chickpea flour
pancake)
(Luca Rabagliati)
First Course
Trenette -pasta
with pesto sauce
(Gabriele Durio)
Genoese vegetable soup
(Lorenzo Mirisola)
Pansoti (stuffed pasta)
with walnut sauce
(Francesca Friggeri)
First Course
Trenette -pasta
with pesto sauce
(Gabriele Durio)
First Course
Genoese vegetable soup
(Lorenzo Mirisola)
First Course
Pansoti
(stuffed pasta) with
walnut sauce
(Francesca Friggeri)
Second Course
Cima (stuffed beef)
(Giorgia Bachis)
Easter vegetable pie
(Razetto/Boglione)
Cheese focaccia
(Alice Segaliari)
Traditional stockfish dish
(Federica Affannato)
Second Course
Cima
(stuffed beef)
(Giorgia Bachis)
Main
Course
Easter
Vegetable
pie
Umberto Razetto
Giacomo Boglione
Second Course
Cheese focaccia
(Alice Segaliari)
Second Course
Traditional stockfish dish
(Federica Affannato)
Pudding
Sacripantina
(traditional cream cake)
(Graziella Cicala)
Canestrelli shortbread
(Jessica Graffigna)
Genoese cake
(Daniela Di Giorgio)
Pudding
Sacripantina
(traditional cream
cake)
(Graziella Cicala)
Pudding
Canestrelli
shortbread
(Jessica Graffigna)
Pudding
Pandolce
Genoese cake
(Daniela Di Giorgio)
Thank you very
much !