Montanarina alla Genovese

**Montanarina alla Genovese**

The Montanarina alla Genovese is a specialty of Sant'Egidio del Monte Albino, Italy, where it is served at the venue Fusillo Santegliano. As highlighted by creator Jana Food Porn, this dish is a regional variation of the classic Neapolitan montanarina, a fried pizza dough typically topped with tomato, mozzarella, and basil. The Genovese version distinguishes itself by incorporating a rich, slow-cooked onion and meat sauce known as "Genovese," which is a staple of Neapolitan cuisine despite its name. This sauce, made from copious amounts of white onions, beef or pork, white wine, and herbs, is simmered for hours until the onions break down into a sweet, savory, and deeply flavorful ragù.

What sets a great Montanarina alla Genovese apart is the balance between the crispy, airy fried dough and the luscious, almost jam-like texture of the Genovese sauce. The dough should be light and golden, providing a sturdy base for the generous topping of the slow-cooked sauce, often finished with a dusting of grated Parmesan or pecorino cheese. Unlike the more common tomato-based montanarina, this version highlights the umami richness of the onion-meat sauce, making it a hearty and satisfying street food.

While the Genovese sauce is traditionally associated with pasta in Naples, its application on fried dough in Sant'Egidio del Monte Albino represents a creative local adaptation. Variations may include the addition of mozzarella or a drizzle of extra-virgin olive oil, but the core identity remains the slow-cooked onion sauce. For an authentic experience, Fusillo Santegliano is the recommended venue to sample this distinctive dish.