"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 cima, stuffed 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...
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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...
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...
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...
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...
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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...
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...
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...
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...
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...
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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...
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...
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...
It wouldn't be Christmas without the extraordinary richness of the Genoese cuisine. Let's start from the Christmas Eve dish, the Capponmagro...