{"id":11643,"date":"2023-02-10T12:00:20","date_gmt":"2023-02-10T11:00:20","guid":{"rendered":"http:\/\/blogitalo.sitebysite.it\/uncategorized\/cosa-mangiare-a-genova\/"},"modified":"2024-09-23T16:41:53","modified_gmt":"2024-09-23T14:41:53","slug":"what-eat-genoa","status":"publish","type":"post","link":"https:\/\/blog.italotreno.com\/en\/travel-ideas\/what-eat-genoa\/","title":{"rendered":"What to eat in Genoa: the best food specialities of the city"},"content":{"rendered":"\n

Are you ready to dive into the gastronomic delights of the Ligurian capital? Set off on a journey with Italo to experience the best of Genoa, Italy food<\/strong>. Whether you’re in search of the best pesto in Genova<\/strong> or wondering what to eat in Genoa<\/strong>, this city has a variety of flavors and experiences to offer. From street food to refined dishes, Genoa’s culinary scene is rooted in history and rich in tradition.<\/p>\n\n\n\n

So, these are the top 10 Foods to Try in Genoa<\/a><\/strong><\/p>\n\n\n\n

    \n
  1. Focaccia<\/a><\/strong><\/li>\n\n\n\n
  2. Panissa (fried chickpea fritters)<\/a><\/strong><\/li>\n\n\n\n
  3. Genoese Pesto<\/a><\/strong><\/li>\n\n\n\n
  4. Pansoti with Walnut Sauce<\/a><\/strong><\/li>\n\n\n\n
  5. Fried Baccal\u00e0 (Cod)<\/a><\/strong><\/li>\n\n\n\n
  6. Cima alla Genovese (a stuffed meat dish)<\/a><\/strong><\/li>\n\n\n\n
  7. Torta Pasqualina (a savory pie)<\/a><\/strong><\/li>\n\n\n\n
  8. Pandolce Genovese (a fruit cake) <\/a><\/strong><\/li>\n\n\n\n
  9. Torta Sacripantina (a layer cake)<\/a><\/strong><\/li>\n\n\n\n
  10. Set out for Genoa with Italo <\/a><\/strong><\/li>\n<\/ol>\n\n\n\n
    \n\n\n\n

    Top 10 Foods to Try in Genoa<\/h2>\n\n\n\n

    1. Focaccia<\/strong><\/h3>\n\n\n
    \n
    \"focaccia-genovese\"<\/figure><\/div>\n\n\n

    Start your culinary journey in Genoa with a bite of Focaccia Genovese<\/strong>, one of the city\u2019s most iconic foods<\/a><\/strong>. This delicious flatbread, known locally as f\u00fbgassa<\/em>, is traditionally made with a simple dough of flour, water, yeast, and extra virgin olive oil.<\/strong> What sets Genoese focaccia apart are its characteristic dimples, which are filled with a mixture of water, oil, and salt before baking, giving the bread its distinctive, moist texture and crispy golden crust. For a unique experience, dip it in your cappuccino<\/strong> like the locals do<\/a>!<\/p>\n\n\n\n

    You\u2019ll find numerous variations<\/strong> throughout the city, from classic plain focaccia to versions topped with onions, olives, or even regional cheese like Stracchino. Be sure to visit one of the many bakeries around Genoa to try the best versions of this quintessential Ligurian treat.<\/p>\n\n\n\n

    \"the<\/a><\/figure>
    \n

    What People Eat for Breakfast in Italy?<\/a><\/h4>\n\n\n\n

    Delve into the world of Italian \u2018colazione\u2019 and explore the unique breakfast traditions across Italy\u2019s regions. Learn about the diverse and delicious ways Italians start their day, beyond just pasta and pizza.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

    2. Panissa (fried chickpea fritters)<\/strong><\/h3>\n\n\n
    \n
    \"panissa\"<\/figure><\/div>\n\n\n

    If you need a break while walking through the maze of carrugi <\/em>(very special alleys)<\/strong> that are unique to the Genoese historical centre, we suggest you stop at one of the many friggitoria and order a panissa (fried chickpea dough).<\/strong> This hot, golden and delicious snack is served in a brown paper cone, perfect for snacking on while exploring<\/strong>, and is accompanied by a mix of fried vegetables.<\/p>\n\n\n\n

    How is panissa made? A polenta made from chickpea flour<\/strong> is cut into sticks and fried, similar to Sicilian panelle<\/strong>. In the past, dried chickpeas were a precious dish for fishermen, but nowadays panissa has become a hearty snack<\/strong>, the perfect accompaniment to an aperitif<\/strong> during a visit to Genoa.<\/p>\n\n\n\n

    3. Genoese Pesto<\/strong><\/h3>\n\n\n
    \n
    \"pesto-genovese\"<\/figure><\/div>\n\n\n

    No visit to Genoa is complete without tasting the world-famous Genoese pesto<\/strong>. Made with fresh basil, pine nuts, garlic, Parmigiano Reggiano and Genoese extra virgin olive oil, this bright green sauce is best enjoyed over Trofie pasta<\/strong>. It is a sauce made from raw ingredients and should never be cooked. For the best pesto, visit a traditional trattoria or a local delicatessen.<\/p>\n\n\n\n

    The name of this sauce<\/strong> comes from the tools used to make it<\/strong>: basil leaves, pine nuts and extra virgin olive oil are crushed in a traditional marble mortar with a wooden pestle. The recipe itself is not very old, dating back to the mid-nineteenth century<\/strong>, and refers to the ancient Ligurian tradition of grinding traditional regional herbs<\/strong>.<\/p>\n\n\n\n

    Giovanni Battista Ratto<\/strong> was the first to officially write down the recipe in 1870 <\/strong>in the cookbook La Cucina Genovese<\/strong>. There are several legends about the origins of Genoese pesto: some believe that it was created hundreds of years ago in the monastery of St. Basil in Pr\u00e0<\/strong> by a monk who collected and ground the aromatic herbs that grew on the surrounding hills. Others, referring to Virgil’s Bucolics<\/strong>, claim that the recipe dates back to Roman times. It is said that a farmer called Similo ate focaccia with moretum<\/strong><\/em>, a Roman sauce made from coriander, oil, parsley and local cheese ground in a mortar.<\/p>\n\n\n\n

    4. Pansoti with Walnut Sauce<\/strong><\/h3>\n\n\n
    \n
    \"pansoti\"<\/figure><\/div>\n\n\n

    Another must-try dish in Genoa is Pansoti with Walnut Sauce<\/strong>, a staple of traditional Ligurian cuisine. Pansoti are large, triangular-shaped ravioli filled with preboggion<\/strong><\/em>, a unique mix of wild herbs native to the Ligurian hills<\/strong>, including borage, nettle, and dandelion. The filling is often enhanced with ricotta or other soft cheeses.<\/strong> The true magic of this dish, however, lies in the walnut sauce<\/strong> (salsa di noci<\/em>), a creamy and aromatic condiment made from blended walnuts, garlic, Parmigiano Reggiano, marjoram, and soaked bread. This sauce perfectly complements the earthy flavors of the pansoti, creating a delicate balance that\u2019s both rich and satisfying<\/strong>. Traditionally served as a primo piatto (first course), pansoti are a testament to Genoa\u2019s culinary ingenuity<\/strong>, showcasing the region\u2019s ability to transform simple, local ingredients into extraordinary dishes<\/strong>.<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    \"\"<\/a><\/figure>
    \n

    Italy\u2019s Vegan and Vegetarian Cuisine: A Foodie\u2019s Delight<\/a><\/h4>\n\n\n\n

    Italy\u2019s vegan and vegetarian cuisine is a food lover\u2019s dream, offering an abundance of flavours, textures, and ingredients that showcase the best of the country\u2019s culinary traditions.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

    5. Fried Baccal\u00e0 (Cod)<\/strong><\/h2>\n\n\n
    \n
    \"baccala-fritto\"<\/figure><\/div>\n\n\n

    Another classic dish is baccal\u00e0 alla Genovese<\/strong>, a delicious preparation of salt cod.<\/strong> Often fried or stewed with tomatoes, olives and pine nuts, it’s a testament to Genoa’s maritime heritage<\/strong>. Try it in one of the many sciamadde <\/em><\/strong>(local restaurants specialising in fried food) in the historic centre.<\/p>\n\n\n\n

    The name sciamadda<\/strong>, also called frisc\u00e9u <\/strong>in the Ligurian dialect, comes from the word “small flame”<\/em><\/strong>, referring to the flame of the bundles of wood used to feed the fire in the ovens. Tasting a piece of baccal\u00e0 fresh from the oil <\/strong>in these unique Genoese places is a simple but delicious experience that you won’t want to miss. You should also try the fried anchovies<\/strong> or, for a more substantial fish dish, the stockfish stew<\/strong>.<\/p>\n\n\n\n

    6. Cima alla Genovese (a stuffed meat dish)<\/strong><\/h2>\n\n\n\n

    This iconic Genoese dish features a veal pocket stuffed with a savory filling of meats, eggs, pine nuts, and herbs<\/strong>. It\u2019s traditionally served cold,<\/strong> sliced thinly, and is a must-try for those curious about what food Genoa is known for<\/strong>.<\/p>\n\n\n\n

    7. Torta Pasqualina (a savory pie)<\/strong><\/h2>\n\n\n
    \n
    \"torta-pasqualina\"<\/figure><\/div>\n\n\n

    IIf you\u2019re visiting Genoa during Easter, you cannot miss Torta Pasqualina<\/strong>, a savory pie that has been a part of Ligurian culinary tradition since the 16th century<\/strong>. Originally prepared to celebrate the Resurrection<\/strong>, this dish is made with layers of flaky pastry filled with a mixture of Swiss chard or spinach, ricotta, and eggs. The most authentic versions include prescins\u00eaua<\/strong><\/em>, a slightly tangy, creamy cheese typical of the region. <\/strong><\/p>\n\n\n\n

    A distinguishing feature of this pie is the whole eggs baked inside<\/strong>, symbolizing rebirth and renewal. <\/strong>When sliced, the boiled eggs reveal a beautiful marbled pattern in the filling. Though traditionally associated with Easter, Torta Pasqualina is enjoyed year-round in Genoa, often served as an appetizer or a light lunch. Its rich, savory flavor and satisfying texture make it a beloved choice for both locals and visitors looking to taste the authentic flavors of the region.<\/strong><\/p>\n\n\n\n

    \"\"<\/a><\/figure>
    \n

    Discover Genoa: A 3-Day Itinerary through Italy\u2019s Hidden Gem<\/a><\/h4>\n\n\n\n

    Genoa is the city you don\u2019t expect, it\u2019s the great Maritime Republic. It is an authentic city with a welcoming and cosmopolitan soul, all to be discovered.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

    8. Pandolce Genovese (a fruit cake) <\/strong><\/h2>\n\n\n
    \n
    \"pandolce-genovese\"<\/figure><\/div>\n\n\n

    This sweet, fruit-filled bread is a traditional Ligurian dessert<\/strong> prepared during the Christmas season, especially at Epiphany<\/a>, but can be enjoyed all year round. Known as Genoese fruit cake, it’s filled with raisins, pine nuts and candied fruit, making it the perfect souvenir or gift to take home.<\/p>\n\n\n\n

    It is quick and easy to make<\/strong> and keeps well for several days. It can top off a Christmas dinner, but it’s also great as a snack after a walk<\/strong> through the streets of Genoa’s historic centre. Don’t miss the canestrelli<\/em><\/strong>, the famous short pastry in the shape of a daisy, with a warm and fragrant aroma of anise, vanilla, lemon or cocoa.<\/p>\n\n\n\n

    9. Torta Sacripantina (a layer cake)<\/strong><\/h2>\n\n\n\n

    Indulge in a slice of Sacripantina cake<\/strong>, a luxurious layered dessert made with sponge cake, chocolate cream, and buttercream<\/strong>. Created in the 19th century,<\/strong> this cake is a local favourite and a must for dessert lovers.<\/p>\n\n\n\n

    It was created by Giovanni Preti<\/strong>, the owner of a famous Genoese confectionery, who had been making canestrello biscuits for years<\/strong>, which is why you can always find one hidden inside this particular cake<\/strong>. The name comes <\/strong>from the hero of the 16th century epic poem Orlando Furioso<\/strong>, Sacripante. It is a true delicacy that you must try at least once!<\/p>\n\n\n\n

    10. Set out for Genoa with Italo <\/strong><\/h2>\n\n\n
    \n
    \"porto-di-genova\"<\/figure><\/div>\n\n\n

    Is your mouth watering yet? Reach the Ligurian capital with the Italo high-speed trains<\/strong> from Milan, Rome, and Naples. Check out departure cities and timetable for Genoa<\/a> on our site and buy your modifiable, low-cost ticket and save. Remember to always log in to your account<\/strong> to take advantage of the Italo Pi\u00f9 offers<\/strong> and rates dedicated to members only. If you haven’t already done so, you can register for free in the Italo Pi\u00f9 Loyalty Program<\/a><\/strong> and immediately get a 5% discount<\/strong> on your first trip and accumulate points with your consecutive trips to earn free reward tickets.<\/p>\n\n\n\n

    If you plan to stay in Liguria for several days, don’t miss our guide on what to see in Sanremo and how to get there with Italo<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Discover the rich flavors of Genoa, Italy (Genova in Italian) with this comprehensive guide to the city’s most famous foods, from sacripantina cake to focaccia. Explore the unique blend of traditional dishes and fresh ingredients that define Genoa\u2019s food culture and make it a must-visit destination for food lovers.<\/p>\n","protected":false},"author":8,"featured_media":10477,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[169],"tags":[216],"class_list":["post-11643","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-ideas","tag-genoa"],"acf":[],"yoast_head":"\nWhat to eat in Genoa: typical dishes | ItaloBlog<\/title>\n<meta name=\"description\" content=\"Discover the specialties of Genoa, from pesto to focaccia, through traditional main dishes to desserts. 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