Tag 3 Genua Chiari
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Day 3 – In search …

In France, there is only the croissant. It’s a croissant and period. There is also no such thing as a chocolate croissant in France, because that is a “pain au chocolat”. And no, it’s actually not a croissant! It looks and tastes different.

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In France, there is only the croissant. It’s a croissant and period. There is also no such thing as a chocolate croissant in France, because that is a “pain au chocolat”. And no, it’s actually not a croissant! It looks and tastes different.

The title actually fits well, we were always on the lookout all day and also in the evening. After jam, moons, parking, hotels …

Tag 3 Genua Frühstück
A small café worth recommending

Well rested, we ask Veronica where we can have breakfast. She recommends a small café around the corner, the Crociani. I love French cuisine and its refinement. And the Italian for how she conjures up moments of happiness from a few ingredients and a lot of heart and passion for the quality of the raw products.

But please my dear Italian friends: what are you hosting at the holy grail of French breakfast? What do you make of the wonderful croissant?

In France, there is only the croissant. It’s a croissant and period. There is also no such thing as a chocolate croissant in France, because that is a “pain au chocolat”. And no, it’s actually not a croissant! It looks and tastes different.

So in summary: The croissant is a high cultural asset in France. And for me, too. That is why it pains me what I have been experiencing since the few days in Italy. In a country whose cuisine I also love.

Italy’s interpretation of the croissant has a hint of “Manta-Manta”: let’s add some spoilers. Higher, lower, further … The main thing is that the actual values of the croissant, its airiness inside, the crunchy outside, the buttery fresh taste, are destroyed forever.

Absolutely essential seems to be the coating with a sticky sugary layer. All I’m saying is, what’s the point? The French don’t dump herbs of Provence on your tiramisu either!

And it goes even further: the variety of variants on the Italian baker’s croissant shelf is virtually inexhaustible. Everything that is not nailed down is baked. The main thing is that it is so sweet that no other flavor survives! And of course it must stick … I liked to have jam with my croissant. They do not exist. But baked in the croissant. There is of course. Because jams become so wonderfully sticky when baked. Or what is the reason?

But this morning topped everything I have endured so far.

Tag 3 Genua Frühstück
What’s the point?

A croissant with charcoal. And of course, even this one was “refined” with sugar syrup … I’ll leave that uncommented now. Because I am speechless!

After cleaning our hands of sticky residue, we got the car out of the garage and started the new leg west. The plan was Finale Liguri. Neither of us knew it. But had both heard the name before. Great reasoning, also applies to Castrop-Rauxel, I know … But Finale Liguri is closer, not 500 kilometers away.

On the way you can feel the prosperity gap from the north to the south. The highways are worse, not to speak of the roads. The colors are paler, the houses seem less well kept.

When we get hungry, we drive out near Chiavari. A small seaside resort, which of course now not really overflowing with tourists. I had picked out the 3 Farinas in Tripadvisor, there should be Pinsas, which is a type of pizza that has already thrilled me with its dough in Alcudia, where I ate it for the first time.

Day 3 Genoa Chiari
Does anyone understand the meaning of this sign?

We walk along the waterfront. And do not find the place. Realize that it is incorrectly needled into Maps. It is namely in the second row. It is also wrong that it is open. It is closed. Like most other restaurants. Everything else are bars that then only offer paninis from the toaster.

Day 3 Genoa Chiari
So really beautiful it is not here … but complaining on a high level …

So we opt for an Asian all-you-can-eat. Always wanted to try. Have never been inside one. And where else can you find that in the first line of the sea?

Day 3 Genoa Chiari
All you can eat in Japanese

The nice waitress explains us the concept of the Yugo. We are given a slip of paper on which we are each allowed to write down 5 products from the menu. Which are then ordered. And when we’ve eaten them all, we get to order 5 products again. Interestingly, this is per table and makes me briefly consider “leaving” Josh for lunch and opening my own table.

Day 3 Genoa Chiari
This note is the be-all and end-all of the All-You-Can-Eat

The first order takes forever. I complain twice. Then the gyosas are served and I am told that they need 20 minutes or more because they are so complex to steam. Hmm … Maybe there are regional differences in Japanese cuisine ;)

New list, new luck. This time I may not order a plate because it has no sun. Excuse me? And Gyosas are now really the last, we do not get more … Oha. The sun can be clarified with the help of the map. We have the “Sun” – all-you-can-eat, which is valid for 13.95 euros during the day. And just contains only the products next to which a sun is depicted. And no moon, because that stands for the dinner product. Fair enough, we understand! Only the gyosas remain dubious. But irrelevant, because it is actually enough.

We try a few more sushi variations, I eat a spicy chili chicken. Amusing here that the rice ordered with it comes immediately from the kitchen. And then serves to successfully cool the chili – chicken served 15 minutes later. The gyosas, apparently not so elaborately steamed this time, come after 7 minutes. The sushi has a surprising amount of high-quality content, but then gets dragged down a bit by a cocktail sauce-like topping and another sushi by a creamy topping.

All products are perfectly okay. No revelation. But for the money and the location, this is absolutely fair!

We continue to Genoa, is only half an hour. I quickly book a hotel in the old town. Mother-in-law advised us to the old town, but pointed out that the practical experience was a few decades ago. We decide to go to Palazzo Grillo. Of course, I again make sure that the hotel has a parking lot. Especially for old town hotels an absolute must!

Once again we get lost on the way there, which costs us – as always – 8 minutes. And get the right side road in the second attempt, which then turns under the elevated highway that runs through Genoa on the coast, towards the old town. There it seems difficult to reach the hotel, because scaffolding narrows the alley so much that we can not get in here with a car. Apart from the “no passing” sign, which we probably would have ignored …

So another 8 minutes to get to the Aquarium parking lot, which is just across the street. There, a Senegalese merchant apparently seeks my friendship, but in the end does not want to give me the friendship bracelet he has already put on without payment. This puts a strain on our newfound friendship. Anyway, on to the hotel. The luggage on the hump. We don’t really find it that way. It’s just as well that we didn’t try it by car. The stairs and the really narrow streets would have stopped us. And the way backwards would not have been needed …

On the way we pass a wide variety of ladies who offer very body services. And we see a few more gentlemen, whose services you can only guess, but do not want to know. We wonder what I have booked. But suddenly the last gloomy alley opens up to a beautiful little square and we are standing in front of the magnificent facade of our hotel.

We continue with Genoa in the second part, now I sleep a round!

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