ThebriquetteIt brings all the Genoese with thought to the soup: much more than a soup and certainly different from the rest of Italy, the soup has accompanied generations of workers as a daily dish. Inside the soup made of vegetables, often it ended the fresh pasta, especially noodles or dry pasta as scrucusùn,fingeringorbriquette, All left to boil for a few hours and then served hot or warm.
THEbriquetteare thick spaghetti reduced to small pieces of about 2 cm and it is assumed that their birth derives precisely from the cutters, which are often put in the soup after being broken. This format has a high resistance to cooking, in fact the soup was served tipeido if not even warmed up the next day. Therefore it was necessary a paste capable of resisting to the cooling of the preparation.
Theminestrone with briquettestoday remains a symbol of traditional cuisine and among the Ligurian is said that in a "real soup" spoon should stand, thanks to the density of the preparation.
In the line "The Sailing Ships", that in addition to pasta includes many other kinds, we wanted to represent one of the most important historical periods of the Genovese and Ligurian seafaring history, namely that represented by brigs painted by Domenico Gavarrone the mid-nineteenth century. It encloses all the best products of Italian gastronomy.