1. WONDERS

2. Entering a library Walking along a street Dantes Divine Comedy Entering an art gallery Botticellis Spring In Italy you con find wonders every where: Piazza de Ferrari Genoa

3. But also in a restaurant… so we will take you to a typical restaurant in Genoa situated in a wonderful village along the sea side …

4. In the unique, peaceful scenery of Boccadasse, youll find Vittorio al Mare Restaurant

5. It is elegant inside and beautiful outside.

6. Our menu can to satisfy even the most demanding customers with its typical local dishes This is possible because we have some excellent chefs

8. Here is our virtual Menù We are going to show you Itis E. Majorana G2nova marzo 2010

9. Second Course Stoccafisso accomodato (Federica Affannato) Torta Pasqualina (Razetto/Boglione) Focaccia al formaggio (Alice Segaliari) Cima (Giorgia Bachis) Dessert Sacripantina (Graziella Cicala) Canestrelli (Jessica Graffigna) Pandolce (Daniela Di Giorgio) Appetizer Cappon magro (Canepa Tatiana) Acciughe ripiene (Luca Caselli) Farinata (Luca Rabagliati) First Course Trenette al pesto (Gabriele Durio) Minestrone alla genovese (Lorenzo Mirisola) Pansoti al sugo di noci (Francesca Friggeri)

10. English Menu Appetizer Cappon magro (traditional vegetable and seafood salad) (Canepa Tatiana) Stuffed anchovies (Luca Caselli) Farinata (Chickpea flour pancake) (Luca Rabagliati) First Course Trenette pasta with pesto sauce (Gabriele Durio) Genoese vegetable soup (Lorenzo Mirisola) Pansoti (stuffed pasta) with walnut sauce (Francesca Friggeri) Main Course Cima (stuffed beef) (Giorgia Bachis) Easter vegetable pie (Razetto/Boglione) Cheese focaccia (Alice Segaliari) Traditional stockfish dish (Federica Afannato) Pudding Genoese cake (Daniela Di Giorgio) Sacripantina (traditional cream cake) (Graziella Cicala) Canestrelli shortbread (Jessica Graffigna)

11. Appetizer Cappon magro (Canepa Tatiana) Acciughe ripiene (Luca Caselli) Farinata (Luca Rabagliati)

12. Appetizer Cappon magro (traditional vegetable and seafood salad) (Canepa Tatiana) Stuffed anchovies (Luca Caselli) Farinata (Chickpea flour pancake) (Luca Rabagliati)

13. Appetizer Cappon magro (traditional vegetable and seafood salad) (Tatiana Canepa)

14. Appetizer Stuffed anchovies (Luca Caselli)

15. Appetizer Farinata (Chickpea flour pancake) (Luca Rabagliati)

16. First Course Trenette al pesto (Gabriele Durio) Minestrone alla genovese (Lorenzo Mirisola) Pansoti al sugo di noci (Francesca Friggeri)

17. First Course Trenette -pasta with pesto sauce (Gabriele Durio) Genoese vegetable soup (Lorenzo Mirisola) Pansoti (stuffed pasta) with walnut sauce (Francesca Friggeri)

18. First Course Trenette -pasta with pesto sauce (Gabriele Durio)

19. First Course Genoese vegetable soup (Lorenzo Mirisola)

20. First Course Pansoti (stuffed pasta) with walnut sauce (Francesca Friggeri)

21. Main Course Stoccafisso accomodato (Federica Affannato) Torta Pasqualina (Razetto/Boglione) Focaccia al formaggio (Alice Segaliari) Cima (Giorgia Bachis)

22. Second Course Cima (stuffed beef) (Giorgia Bachis) Easter vegetable pie (Razetto/Boglione) Cheese focaccia (Alice Segaliari) Traditional stockfish dish (Federica Affannato)

23. Second Course Cima (stuffed beef) (Giorgia Bachis)

24. Main Course Easter Vegetable pie Umberto Razetto Giacomo Boglione

25. Second Course Cheese focaccia (Alice Segaliari)

26. Second Course Traditional stockfish dish (Federica Affannato)

27. Pudding Sacripantina (Graziella Cicala) Canestrelli (Jessica Graffigna) Pandolce (Daniela Di Giorgio)

28. Pudding Sacripantina (traditional cream cake) (Graziella Cicala) Canestrelli shortbread (Jessica Graffigna) Genoese cake (Daniela Di Giorgio)

29. Pudding Sacripantina (traditional cream cake) (Graziella Cicala)

30. Pudding Canestrelli shortbread (Jessica Graffigna)

31. Pudding Pandolce Genoese cake (Daniela Di Giorgio)

32. Thank you very much !