1.0Delicious Recipeshttps://www.gzrecipes.com/enlericettedisimohttps://www.gzrecipes.com/en/author/lericettedisimo/rich600338<blockquote class="wp-embedded-content" data-secret="j8YUGcRLS1"><a href="https://www.gzrecipes.com/en/lericettedisimo/ziti-alla-genovese-4/">Ziti alla Genovese</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/lericettedisimo/ziti-alla-genovese-4/embed/#?secret=j8YUGcRLS1" width="600" height="338" title="“Ziti alla Genovese” — Delicious Recipes" data-secret="j8YUGcRLS1" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/Pasta-alla-genovese-recipe-7-69d24f20879b20-87794725.jpg1080715There are dishes that tell the story of a city even before you taste them. Ziti alla Genovese is one of them. A great classic of Neapolitan cuisine, made with a few simple ingredients and a long cooking time that slowly transforms onions and meat into a creamy, fragrant and incredibly flavorful sauce. The Genovese fills the house with its aroma for hours: a pot of onions simmers gently on the stove and, together with the meat, melts down until it becomes an enveloping sauce perfect for pasta. Despite the name, the recipe has nothing to do with Genoa: it is one of the most authentic symbols of Neapolitan tradition. The most used pasta is ziti broken by hand, which holds the sauce perfectly. The result is a rich, rustic and deeply satisfying first course. And, as tradition dictates, the meat used for the sauce is not wasted: it is served after the pasta as a second course. A recipe that requires time and patience, but rewards with an intense, unmistakable flavor.