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Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long preparation time used to soften and flavor the onions. ==History== Despite its name, which means "in the style of Genoa," Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries. The sauce may have been brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports.〔 Genovese sauce is now unknown beyond Campania. The sauce's use of onions may reflect a French influence, and resembles Boeuf à la mode.〔 During the mid 19th century, ‘Salmon in Hollandaise and Genovese sauce’ was served in the Grand Véfour restaurant of the Palais-Royal in Paris as a luxury dish. Genovese sauce is not to be confused with Pesto from Genoa and Liguria, nor with Salsa Genovese, a red wine and vegetable condiment for fish, nor with the ''sauce génevoise'' from Lake Geneva, again served with fish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Genovese sauce」の詳細全文を読む スポンサード リンク
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