Page 55 - WINE DINE AND TRAVEL SPRING 2025 GRAND VOYAGE

a steady supply of the fragrant leaves.
Rather than the traditional trofie pasta,
a short, twisted variety designed to capture
pesto’s glossy richness, we tried something
even more indulgent—lasagna al pesto. At
Zumino Cucina, we sat outside on metal
chairs, eating off paper plates with plastic
forks, but the dish itself could have been
served in a Michelin-starred restaurant.
Delicate sheets of fresh pasta were layered
with vibrant pesto and silky béchamel, then
finished with a dusting of Pecorino Romano
and Parmesan. It was a revelation—so sim-
ple, yet impossibly rich and satisfying. We
left plotting how to recreate it at home.
After a stroll through the old town, past
Genoa’s cathedral and an ancient city gate,
we arrived at Locanda Tortuga, where we
were introduced to focaccia di Recco
stuffed with molten cheese. The chef had
trained for years to perfect the delicate
balance of paper-thin dough and
stracchino cheese, baked until bubbly and

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