{"id":6992,"date":"2018-12-22T11:29:14","date_gmt":"2018-12-22T10:29:14","guid":{"rendered":"https:\/\/pestofresco.eu\/cima-alla-genovese-the-ritual-beyond-the-plate\/"},"modified":"2018-12-22T11:29:14","modified_gmt":"2018-12-22T10:29:14","slug":"cima-alla-genovese-the-ritual-beyond-the-plate","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/cima-alla-genovese-the-ritual-beyond-the-plate\/","title":{"rendered":"Cima alla Genovese, the ritual beyond the plate"},"content":{"rendered":"
\"Cima
Cima alla Genovese, A dish of ancient Ligurian tradition<\/figcaption><\/figure>\n

Cima alla Genovese is an ancient Ligurian dish that is much loved, but somewhat complex in preparation. Perhaps for this reason it is regarded as a “ritual” that artists and poets included in works of art. Even our great Fabrizio De Andr\u00e8. <\/h2>\n

Loving friends of Pesto Fresco<\/strong>, this is it! We are now very few days away from the most beloved holiday of the year. Christmas<\/strong> is just around the corner and you have surely already decided what to prepare for your holiday meal. <\/p>\n

You have probably also made the shopping list and even placed orders in the respective stores.
\nHave any of you thought of making Cima alla Genovese<\/strong> for Christmas lunch<\/strong> as well?
\nSurely, among the Ligurian friends of Pesto Fresco, someone will make it.
\nToday we will not give you the recipe, which we will postpone to a future date, but we would like to give a nod to this very tasty dish typical of Liguria<\/strong>, so deeply rooted in popular culture that it is even taken up by singers and poets<\/strong>.
\nYou heard right!<\/p>\n

Cima alla Genovese<\/strong> is a dish that, like many others, used to be considered salvaged, but over time has become sought after<\/strong>.
\nThe preparation<\/strong> is long, complex and rather delicate<\/strong>, especially during the cooking phase where we stake the success of the dish. Yes, because there is a risk that the filling of the meat pocket may burst if the directions to avoid this risk are not followed well.
\nHowever, despite these minor difficulties, which can absolutely be overcome, Cima alla Genovese remains one of the most beloved dishes of our Ligurian tradition<\/strong>, along with Pesto alla Genovese<\/strong>, Coniglio alla Ligure<\/strong>, Ciuppin<\/strong> and many others.
\nPerhaps, it is precisely the complexity of the preparation, the richness of the ingredients, and the rather long time frame that make Cima alla Genovese a true ritual<\/strong>.
\nAnd these will be the very reasons why this dish was the inspiration for several works of art.
\nIn a poem, Aldo Aquarone<\/strong> called it “A \u00e7imma pinn-a, o re di piatti fr\u00e8idi<\/strong>” (the king of cold dishes).<\/p>\n

Among Cima alla Genovese’s most famous artistic quotations is one from Fabrizio De Andr\u00e8 in his song “‘A \u00e7imma,” a song contained in the album “Le nuvole.”<\/h3>\n

This song was written in collaboration with another great Genoese artist-Ivano Fossati<\/strong>.
\n‘A cimma, a song sung in Genoese<\/strong>, describes the preparation of the typical Ligurian dish as if it were a real ritual.<\/strong> For the poet and songwriter, when preparing Cima alla Genovese you have to put a sorghum broom in a corner<\/strong>. Do you know why? Because if a witch comes along and wants to burst our filling, thwarting our efforts, first she has to count the straws on the broom, and in the time she takes to do this, our cima cooks and is ready, surely without a hitch! <\/p>\n

Well friends of Pesto Fresco, we leave you with the lyrics of the song ‘A cimma and see you next week.<\/p>\n

… and if you prepare the top and want us to taste it, we are always available!<\/p>\n

‘A cimma (Fabrizio De Andr\u00e8)
\n(La Cima)<\/h4>\n

Ti t’adesci\u00e0e ‘nsce l’\u00e8ndegu du matin
\nch’\u00e0 luxe a l’\u00e0 ‘n p\u00e8 ‘n tera e l’\u00e0tru in m\u00e0
\n<\/em>
\n You’ll wake up on the indigo of the morning
\nwhen the light has one foot on the ground and the ‘other in the sea<\/p>\n

ti t’ammi\u00e2e a uo sp\u00e9giu de ‘n tianin
\nou \u00e7\u00e9 ou s’amni\u00e0 a ou spegiu d\u00e2 ruz\u00e0
\n<\/em>
\n you’ll look at yourself in the mirror of a pan
\nthe sky will look at itself in the mirror of the roaring<\/p>\n

ti metti\u00e2e ou br\u00fbgu r\u00e9ddenu ‘nte ‘n cant\u00fan
\nche se d’\u00e2 cappa sg\u00fbggia ‘n cux\u00edn-a \u00e1 str\u00eda
\n<\/em>
\n you’ll put the broom straight in a corner
\nthat if from the hood slips into the kitchen the witch<\/p>\n

a xe\u00f9a de cunt\u00e0 ‘e p\u00e0gge che ghe s\u00f9n
\n‘a cimma a l’\u00e8 za pinn-a a l’\u00e8 za c\u00f9xia
\nby dint of counting the straw that are there
\nthe top is already full is already sewn
\n<\/em>
\nC\u00e8 ser\u00e8n t\u00e8ra sc\u00f9a
\ncarne t\u00e8nia nu f\u00e0te n\u00e8igra
\nnu turn\u00e0 d\u00f9a
\n<\/em>
\n Clear sky dark earth
\ntender flesh don’t turn black
\ndon’t come back hard<\/p>\n

Bell’ouegg\u00e8 strapunta de t\u00f9ttu bun
\nprima de battez\u00e0lu ‘ntou prebuggiun<\/em><\/p>\n

Nice pillow mattress of every good
\nbefore baptizing it in the herbs<\/p>\n

cun dui aguggiu\u00ecn dritu ‘n p\u00f9nta de p\u00e8
\nda s\u00f9rvia ‘n z\u00f9 fitu ti ‘a punzigg\u00e8
\n<\/em>
\n with two big straight needles on tiptoe
\nfrom above to below svelto ti ‘a punzigg\u00e8<\/em><\/p>\n

\u00e0ia de l\u00f9n-a v\u00e8gia de cia\u00e8u de n\u00e8gia
\nch’ou c\u00e8gu ou p\u00e8rde ‘a t\u00e8sta l’\u00e0se ou sent\u00e8
\n<\/em>
\n old moonlight air of fog
\nthat the cleric loses his head and the donkey the path<\/p>\n

oud\u00f9 de m\u00e0 misci\u00f2u de p\u00e8rsa l\u00e8gia
\ncos’\u00e0tru fa cos’\u00e0tru d\u00e0ghe a ou c\u00e8
\n<\/em>
\n smell of sea mixed with light marjoram
\nwhat else to do what else to give to the sky<\/p>\n

C\u00e8 ser\u00e8n t\u00e8ra sc\u00f9a
\ncarne t\u00e8nia nu f\u00e0te n\u00e8igra
\nnu turn\u00e0 d\u00f9a<\/em><\/p>\n

Clear sky dark earth
\ntender flesh don’t go black
\ndon’t come back hard<\/p>\n

and ‘nt’ou n\u00f9me de Maria
\nall di\u00e0i from this p\u00f9gnatta
\nan\u00e8ne via<\/em><\/p>\n

and in the name of Mary
\nall the devils from this pot
\ngo away<\/p>\n

Poi vegnan a pigi\u00e0tela i c\u00e0m\u00e8
\nte lascian t\u00f9ttu ou f\u00f9mmu d’ou to\u00e8u mest\u00e8
\n<\/em>
\n Then the waiters come to get it for you
\nthey leave you all the smoke of your trade<\/p>\n

tucca a ou fantin \u00e0 prima coutel\u00e0
\nmang\u00e8 mang\u00e8 nu s\u00e8i chi ve mangi\u00e0
\n<\/em>
\n touches the bachelor the first stab
\neat eat eat you do not know who will eat you<\/p>\n

C\u00e8 ser\u00e8n t\u00e8ra sc\u00f9a
\ncarne t\u00e8nia nu f\u00e0te n\u00e8igra
\nnu turn\u00e0 d\u00f9a
\n<\/em> e ‘nt’ou n\u00f9me de Maria
\n<\/em> t\u00f9tti di\u00e0i da sta p\u00f9gnatta
\nan\u00e8ne via.
\n<\/em>
\n Sky serene dark earth
\ntender flesh don’t turn black
\ndon’t come back hard
\nand in the name of Mary
\nall the devils from this pot
\ngo away<\/p>\n","protected":false},"excerpt":{"rendered":"

Cima alla Genovese is an ancient Ligurian dish that is much loved, but somewhat complex in preparation. Perhaps for this reason it is regarded as a “ritual” that artists and poets included in works of art. Even our great Fabrizio De Andr\u00e8. Loving friends of Pesto Fresco, this is it! We are now very few…<\/p>\n","protected":false},"author":3,"featured_media":6308,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581],"tags":[587,588,586,553,583,582,585,584],"class_list":["post-6992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","tag-aldo-aquarone-en","tag-christmas","tag-fabrizio-de-andre-en","tag-fresh-pesto","tag-genoese-style-top","tag-pesto-genovese-en","tag-traditional-ligurian-dish","tag-typical-dish-from-liguria"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/6992","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/comments?post=6992"}],"version-history":[{"count":0,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/posts\/6992\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media\/6308"}],"wp:attachment":[{"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/media?parent=6992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/categories?post=6992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pestofresco.eu\/en\/wp-json\/wp\/v2\/tags?post=6992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}