• Traditional Dishes and Local Specialities

  • Biscotti del Lagaccio (Lagaccio cakes)- © M&R Comunicazione - Genova
    Biscotti del Lagaccio (Lagaccio cakes)

  • Canestrelli - © M&R Comunicazione - Genova
    Canestrelli

  • Capponmagro - © M&R Comunicazione - Genova
    Capponmagro

  • Cima (stuffed veal breast) - © M&R Comunicazione - Genova
    Cima (stuffed veal breast)

  • Corzetti - © M&R Comunicazione - Genova
    Corzetti

  • Basil - Adobe Stock - Liguria Digitale
    Il pesto – The “Official” recipe

  • La focaccia genovese (Fügassa)
    La focaccia genovese (Fügassa)

  • Lettuce
    Stuffed lettuce broth

  • Pandolce (sweetbread) - © M&R Comunicazione - Genova
    Pandolce (sweetbread)

  • Pandolce basso (flat sweetbread) - © M&R Comunicazione - Genova
    Pandolce basso (flat sweetbread)

  • Pansoti (pansoti pasta) - © M&R Comunicazione - Genova
    Pansoti (pansoti pasta)

  • Ravioli di carne (meat ravioli) - © M&R Comunicazione - Genova
    Ravioli di carne (meat ravioli)

  • Salsa di noci (walnut sauce)- © M&R Comunicazione - Genova
    Salsa di noci (walnut sauce)

  • Salsa di pinoli (pine kernel sauce) - © M&R Comunicazione - Genova
    Salsa di pinoli (pine kernel sauce)

  • Salsa verde genovese (genoese parsley sauce) - © M&R Comunicazione - Genova
    Salsa verde genovese (genoese parsley sauce)

  • Tocco (meat in tomato sauce) - © M&R Comunicazione - Genova
    Tocco (meat in tomato sauce)

  • Torta Pasqualina - © M&R Comunicazione - Genova
    Torta Pasqualina (easter tart)

Dishes and typical products

"Fragrant kitchens. Here are gigantic pies, chickpea flour, mixtures, sardines in oil, hard-boiled eggs encased in pastry crusts, spinach pies and fried foods". The poet Paul Valery, in 1925, described with these words the Genoese cuisine. Olive oil, vegetables and aromatic herbs are the basis of the local cuisine, simple and balanced, whose most famous specialties are pesto and focaccia.

In any restaurant or restaurant of Genoese cuisine you can also taste the stuffed vegetable pies, such as the torta pasqualina, and the Genoese polpettone. Among the first stand out the traditional ravioli “al tocco”, the typical pansotti with the walnut sauce and the Genoese minestrone. To taste also the Ligurian rabbit, the cimastuffed vegetables and - very common in the local cuisine - the Farinata with chickpea flour cooked in a wood oven and the panissa.

There are numerous sea specialties: from ciuppin to the buridda, to the capponada, to the stoccafisso accomodato. Mixed fish fritters can also be tasted in the street food version, they are sold in paper rolls especially in Via Sottoripa. One of the most elaborate specialties is the cappon magro, a scenographic cold multi-layered fish salad.

Among the most famous desserts there are: the Genoese pandolce, the castagnaccio, the Lagaccio biscuits, the canestrelli, the "gobeletti", candied fruits and flowers (rose petals, violets) to be tasted with the Cinque Terre Sciacchetrà.

The cuisine of Liguria and Genoa tastefully reveals the character of the land and the ingenuity of its people. With simple cooking methods and an abundance...

Biscotti del Lagaccio (Lagaccio cakes)- © M&R Comunicazione - Genova

Ingredients:

  • 650 g of flour;
  • 200 g of sugar;
  • 150 g of butter;
  • 50 g of yeast;
  • 15 g of...
Canestrelli - © M&R Comunicazione - Genova

These sweets have been known in Genoa for centuries, so much so that they appear on coins of the genovini d’oro currency from 13th-century Genoa, in...

Capponmagro - © M&R Comunicazione - Genova

This masterpiece of Genoese cuisine is a dish with a list of ingredients as long as the preparation time, and perhaps for this reason it only appears at...

Cima (stuffed veal breast) - © M&R Comunicazione - Genova

With a reputation for being parsimonious or ‘tight’ with their money, urban myths in the city say that this dish was invented in the 16th...

Corzetti - © M&R Comunicazione - Genova

Although it shares its name with the pasta from the Riviera di Levante, this historic variety of pasta from the Polcevera Valley differs in its...

Basil - Adobe Stock - Liguria Digitale

Ingredients:

  • Four bunches of basilico genovese PDO (60-70 g of leaves);
  • 45-60 g of parmesan cheese (seasoned...
La focaccia genovese (Fügassa)

The focaccia has a long history, thought to date back to the 11th century, but there are certainly mentions of it in documents from the 14th...

Pandolce (sweetbread) - © M&R Comunicazione - Genova

If you didn’t have the time or chance to buy a real pandolce Genovese, you can try making it at home… however, you need to come well...

Pandolce basso (flat sweetbread) - © M&R Comunicazione - Genova

This version of the traditional pandolce is also called “antica Genova”, even though it is in fact a more recent variation of the sweet that...

Pansoti (pansoti pasta) - © M&R Comunicazione - Genova

Despite their national fame, this is a relatively recent addition to Genoese cuisine, invented as an alternative to the well-known ravioli. The name derives...

Ravioli di carne (meat ravioli) - © M&R Comunicazione - Genova

This dish that today is regarded as somewhat of a ‘luxury meal’, eaten on special occasions, was in fact traditionally eaten the day after the...

Salsa di noci (walnut sauce)- © M&R Comunicazione - Genova

Ingredients:

  • 400 g of walnuts;
  • 1 or 2 cloves of Vessalico garlic;
  • the soft part of a bread roll soaked in...
Salsa di pinoli (pine kernel sauce) - © M&R Comunicazione - Genova

Ingredients:

  • 180 g of pine kernels from Pisa;
  • 2 cloves of Vessalico garlic;
  • half a bread roll soaked in milk...
Salsa verde genovese (genoese parsley sauce) - © M&R Comunicazione - Genova

This sauce, also called bagnetto, should not be confused with the salsa verde of Piedmont, as the Genoese salsa verde is more fragrant, delicate and more...

Tocco (meat in tomato sauce) - © M&R Comunicazione - Genova

This is a delicious sauce that derives its name from the fact that it is supposed to be prepared with a single piece of meat (toccu in local dialect), and...

Torta Pasqualina - © M&R Comunicazione - Genova

Vegetable tarts are very popular in Liguria. They were probably invented due to the need to use up leftovers, mixing them with something that could make the...