TYPICAL DISHES
First courses
Trofie al pesto
If Genoa had a culinary symbol, it would undoubtedly be pesto. Made with fresh basil, pine nuts, garlic, Parmigiano, pecorino, extra virgin olive oil and coarse salt, this fragrant condiment pairs perfectly with trofie, the short pasta typical of Liguria, or mandilli de sea, thin sheets of pasta that resemble silk handkerchiefs.
But the real secret of the traditional recipe lies in the addition of potatoes and green beans, cooked directly in the pasta water, which make the dish even creamier and tastier.
Pansoti with Walnut Sauce
Pansoti is a typical Genoese stuffed pasta, similar to ravioli but without meat. The filling is a mix of wild herbs called “preboggion”, ricotta and Parmigiano. The magic touch? The walnut sauce, a velvety cream made with walnuts, bread, garlic, milk and oil, which makes this dish an explosion of delicate and enveloping flavor.
Savory pies and land specialties
Easter Pie
Once prepared only at Easter, today the torta pasqualina can be found all year round. It is a savory pie made with very thin sheets of pasta filled with chard or spinach, ricotta and whole eggs that, once cooked, give a beautiful optical effect. Light and tasty, it is perfect for a genuine lunch.
Vegetable pie
From onion pie to pumpkin and leek pie, Genoese vegetable pies are an institution. Simple ingredients, a crunchy shell and a creamy filling: every bakery and trattoria has its own secret recipe, passed down for generations.
Seafood specialties
Fried Calamari Cone
There is no walk along the seafront without a bag of fried calamari in your hands. Crispy on the outside, soft on the inside, they are served hot and golden, often with a pinch of salt and a squeeze of lemon. The seafood street food par excellence!
Fish Buridda
A humble dish but rich in flavor: buridda is a traditional Ligurian fish soup, prepared with white fish (such as stockfish), potatoes, pine nuts, dried mushrooms and tomato. Perfect on cooler days, it is enjoyed with slices of toasted bread that absorb all its flavor.
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Thin Capon
Don't be fooled by the name: cappon magro is not a light dish! A triumph of flavors and colors, it is a sumptuous salad of fish, shellfish and vegetables, enriched by a green sauce made with parsley and anchovies. Born as a lean dish for Lent, today it is one of the most refined recipes of the Genoese tradition.
Authentic Flavours of Liguria
Panissa
A cousin of farinata, panissa is made with chickpea flour, water and salt. It can be enjoyed sliced, fried and crunchy, or cut into strips and served with oil and lemon. Perfect as an aperitif or a quick snack!
Stockfish arranged
One of the most iconic dishes of Genoese cuisine: stoccafisso accomodato is a rich and tasty dish, prepared with dried cod, potatoes, olives, pine nuts and tomato. An explosion of flavor that tells the story of the city's maritime tradition.
Stockfish with pine nuts and olives
A variation of the classic stockfish, where the fish is enriched with toasted pine nuts, Taggiasca olives and a fragrant soffritto, which enhances its flavour in an irresistible way.
Traditional second courses
Ligurian style rabbit
A symbolic dish of the Ligurian hinterland, rabbit Ligurian style is cooked slowly with Taggiasca olives, white wine, pine nuts and Mediterranean herbs. The meat remains very tender and the flavor is a perfect balance between sweet and salty.
Cima alla Genovese
A dish that requires mastery and patience: the cima is a pocket of veal stuffed with eggs, peas, mortadella and spices, then sewn by hand and slowly boiled. Each slice tells a story of tradition and passion for cooking.
Genoese-style tripe
A humble but incredibly tasty dish: tripe alla genovese is cooked for a long time with tomato, beans and herbs, becoming soft and tasty. Perfect for those who love authentic and strong flavors.
Appetizers and specialties
Farinata
Only chickpea flour, water, oil and salt, and yet farinata is one of the most irresistible foods in Genoa! Thin and crunchy, with a soft and golden heart, it is cooked in traditional wood-fired ovens. Perfect as a snack or aperitif.
Recco Focaccia
Different from the classic focaccia genovese, the focaccia di Recco is a thin crispy sheet filled with melted cheese. When you bite into it, the stringy cheese makes it simply irresistible.
Traditional sweets
Genoese Pandolce
The sweet symbol of Genoa, especially at Christmas. Pandolce is a sweet bread rich in raisins, pine nuts and candied fruit, with an enveloping scent of anise and fennel.
Sacripantina
A spectacular and delicious dessert: the sacripantina is a layered cake made of sponge cake, butter cream and cocoa, with a dome shape that makes it unmistakable.
Panera (Coffee Semifreddo)
A dessert that conquers at first taste! Panera is a creamy coffee semifreddo, perfect for those who love intense but delicate flavors.