Sacripantina Genovese (Italian Genoese Layered Sponge Cake) Sacripantina is a dome of pale sponge soaked in marsala, filled with two butter creams, one of zabaione and one of cocoa, and rolled in its own crumbs. Nothing is glazed or piped. It is cut at the table so the bands inside show, and that reveal is the whole point of the cake. It is a two day recipe, and every hour of waiting earns its place. Yield: 10 servings. Prep: 1 hour 15 minutes. Sponge rest: 12 hours. Setting:

Farinata Genovese (Italian Ligurian Chickpea Flatbread) Farinata is Genoa's oldest fast food: chickpea flour, water, salt and Ligurian olive oil, poured thin and baked until the surface blisters gold while the inside stays soft as set custard. Nothing rises, nothing is kneaded and nothing is hidden. It is eaten hot from the pan, cut into rough wedges, with black pepper and a glass of cold white wine. This version follows the Genoese method exactly, and it is measured to the s