The Genoese according to Cannavacciuolo.  top secret recipe

The Genoese according to Cannavacciuolo. top secret recipe

La Genovese, a traditional dish of Neapolitan cuisine, prepared with the trick of star chef Antonino Cannavacciuolo is delicious

Antonino Cannavacciuolo (Instagram photo @antoninochef)


In the streets of Naples, especially on Sundays, two typical smells emanating from the kitchens of good Neapolitan housewives can be clearly distinguished. Without a doubt it is the ragù and the famous Genoeseone of the most beloved dishes and in which the culinary skills of every cook are put to the test.

There Genoese It is a seasoning for white pasta, generally macaroni, based on onion and meat that requires a long preparation and above all a lot of love.

Its unmistakable and unique flavor has now managed to cross borders in the shadow of Vesuvius to make itself known in all parts of the world almost like pizza or other Neapolitan specialties.

Thanks to the chef’s tricks. Antonino Cannavacciuolo It is possible to try your hand at preparing this delicious dish with the certainty of obtaining an excellent result that your guests will fall in love with from the first bite.

La Genovese, Antonino Cannavacciuolo’s secret recipe

Antonino Cannavacciuolo has wanted to reveal its secrets for the elaboration of the Genoeseone of the main and most appetizing dishes of the Neapolitan culinary tradition.


Antonino Cannavacciuolo
Pasta with Genovese (AdobeStock photo by Vincenzo De Bernardo)


  • 400g pasta
  • 10 white onions
  • 200g of beef
  • 50g Parmesan
  • half carrot
  • Extra virgin olive oil to taste
  • Salt to taste


To prepare a rich Genoese following the tricks Antonino Cannavacciulo first of all you have to dedicate yourself to cooking the meat. In a saucepan, brown it together with the sliced ​​onions and half a carrot.

Add half a glass of water and allow to dry, allowing it to continue cooking over low heat, covering the saucepan. In this way the onion, in fact, thanks to the steam retained inside the pot, will become much more tender and will be ready in no time.

When the onions have reached the right consistency, turn off the heat and remove the meat and set it aside. Cook the pasta, preferably the macaroni, in plenty of salted water and drain when al dente.

Transfer the pasta to the onion pot and sauté for a nice flavor. After seasoning with salt and pepper, serve it on a plate adding the pieces of meat and sprinkle with grated Parmesan cheese.

Antonino Cannavacciuolo of Genoa
Antonino Cannavacciuolo and Giorgio Locatelli (Instagram photo @antoninochef)

the meat of the Genoese It can also be eaten alone, for a second course with a unique flavor, in this case it is essential to accompany it with good homemade bread.