Genovesi with cream or Ricotta and chocolate.
I was in Sicily, in Erice, when I ate Genovesi for the first time, at Maria Grammatico’s legendary pastry (I was shooting a food documentary for Sky and I was about 25!).
Today, while I was having breakfast in Pantelleria at Giovanni’s, I realized I prefer the ones with Ricotta.
And so, since I usually make them as well, here is the recipe in two versions.