Most-loved dishes
AI summary of what 5 dish mentions say about the food
The prosciutto di Patanegra earns singular, rapturous praise for its silky, deeply savory richness, while the overall vibe is one of unpretentious, Iberian warmth that makes every bite feel like a quiet celebration.
“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.
