A fact from Genovese sauce appeared on Wikipedia's Main Page in the Did you know column on 29 July 2013 (check views). The text of the entry was as follows:
Did you know... that Genovese sauce, named after Genoa and later popular in Paris, was invented in Naples, Italy?
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Back in the days when you bought plane tickets by talking to someone, booking a flight to Cristoforo Colombo Airport was a delicate business. The agent could never find Genoa in their timetables, so you would have to use the Italian form and, unless you spelt it out slowly—G ENO V A—, you would hear the heave of a sigh of relief and in the twinkling of an eye find yourself booked onto a flight to Switzerland.
It seems apparent that Katharine Prescott Wormeley (or her publisher) made the inverse mistake in rendering Balzac’s
un ferra de Genève à vraie sauce génevoise
—Honoré de Balzac, Le cousin Pons (Paris: Larousse, 1919), vol. 1, p. 64
as
aferra from Geneva with a true Genovese sauce
—Honoré de Balzac, Le cousin Pons, translated by Katharine Prescott Wormeley (Boston: Little, Brown, 1896), p. 100
Ferra must I think be a local, or archaic spelling of Féra, a fish found in Lake Geneva. A recipe for Féra ou truite à la genevoise, presumably a very similar dish to that described by Balzac, can be found here at the Agriculture Suisse website. Ian Spackman (talk)
This sentence should be improved: "Probably introduced to Naples from the northern Italian city of Genoa during the Renaissance, Genovese has since become associated with south Italy, and especially Campania." JacktheBrown (talk) 21:20, 24 April 2024 (UTC)[reply]
