La vera cuciniera genovese facile ed economica, ossia maniera di preparare e cuocere ogni sorta di vivande all'usanza di Genova

This practical guide opens a window onto the culinary world of historic Genoa, offering a clear path for anyone eager to cook the region’s classic dishes without fuss or extravagance. The author begins with an extensive glossary that translates everyday Italian ingredients into their local Genoese terms, helping readers bridge language and tradition as they work through each recipe. From simple sauces flavored with anchovies and garlic to hearty stews of lamb and beans, the early chapters focus on the foundations that defined the city’s tables.

In the following sections the book expands to include beloved staples such as focaccia, trofie, and fresh seafood preparations, all presented with step‑by‑step instructions that assume little prior experience. Detailed notes on proportions, cooking times, and economical substitutions make it especially useful for modest households looking to preserve authentic flavors on a budget. Whether you are a home cook rediscovering old family recipes or a curious foodie exploring regional Italian heritage, the volume delivers a trustworthy, approachable portrait of Genoese cuisine.