Most-loved dishes
AI summary of what 5 dish mentions say about the food
The prosciutto di patanegra earns rapturous praise for its melt-in-the-mouth depth, while the overall vibe is one of warm, rustic indulgence that feels both celebratory and comforting.
“This prosciutto has a very strong, sweet flavour that stays in your mouth even after you swallow it. You could eat it forever, it goes down like chips.”
What creators say
1 creator has covered Patanegra. Most active: Restory Food
Patanegra in Boccadasse serves some of the best meat in Genoa, with a standout mixed grill and excellent starters.
Dishes mentioned
Prosciutto di Patanegra
This prosciutto has a very strong, sweet flavour that stays in your mouth even after you swallow it. You could eat it forever, it goes down like chips.
Tartare al Tartufo, Pesto e Cipolle Caramellate
I tried all three tartares — truffle, pesto, and caramelized onions. I can't decide which I like best. Maybe truffle and pesto are on the same level, and caramelized onions slightly below.
Fagottini Ripieni di Melanzana alla Norma su Crema di Parmigiano e Olio al Basilico
Beautiful little pasta parcels. The parmesan comes through first, followed by basil, together with the eggplant which has a very strong flavour but doesn't clash with the other flavours.
Grigliata Mista di Carne
There are various cuts: picagna, sausage, costata, Black Angus skewers. The skewer is easy, not like the typical Abruzzo sheep ones, but the meat is very present. The Iberian cut is very spicy, very tender — I love it. The pata fillet has a flavour I've never tried before, not very strong, almost like horse meat, with due comparisons. The picagna would go great with a sauce — I made the mistake of only trying the garlic sauce now, it's delicious, I want to put it on everything.
Frolla Rochet con Panna Cotta e Crema al Cioccolato
The cream on top is nice and thick, nice and creamy, and underneath the crunchy base. It's perfect.
