Tomaxelle (Genoese veal rolls)

Tomaxelle (or tomaselle) are meat rolls stuffed with meat, cheese and aromatic herbs. They are a dish of humble origins, born to reuse leftovers of boiled or roasted meat, but over time they became also worthy of festive days. They are one of the most famous main dishes of Genoese cuisine, perhaps also for the piece of history that they bring with them. It is said, in fact, that in the year 1800 when Genoa was suffering one of the harshest periods of famine in its history – with the French invaders barricaded in the city tightened by the English from the sea and the Austrians from the inland – a dish of steaming and appetizing ‘Tomaxelle’ was served to a captive group of Austrian officers, which left them in awe. It was in fact a device, common in history, aimed at discouraging the besieging enemy: in this way it was shown that the besieged were still strong and far from capitulating for starvation. Tomaxelle, therefore, as a symbol of the richness of Genoese cuisine and strength of the Genoese people.