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Genoa: best typical dishes

As a seaside city, Genoa has managed to blend different cultures – including culinary ones – thanks to the traffic of goods and people that the city has seen over the years. Genoa is a city with a rich culinary history. The city is located on the coast of the Mediterranean Sea, and its cuisine reflects its maritime heritage. Genoa is also home to a number of traditional dishes that are made with locally-sourced ingredients.

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Today it is a modern city, with a strong culinary tradition and there are many Genoese gastronomic specialties that it is able to offer its visitors.

Trofie al pesto: Of all the typical Genoese products, here is the specialty par excellence: pesto. It is a sauce now famous all over the world, but its origins are Genoese and only here can you eat real pesto, made with Prà basil. One of the specialties of Genoa not to be missed: as a condiment for pasta, on bread or bruschetta, but also tasted alone. The origin of trofie al pesto is unknown, but it is believed to have originated in the 16th century. The dish is thought to have been created by fishermen who would use the fresh ingredients they had on hand to make a simple pasta dish.
 
BloggerThe ingredients for pesto sauce were easily found in the Liguria region. Pesto sauce is made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. The ingredients are blended together to create a smooth and creamy sauce. Trofie pasta is a short, twisted pasta that is perfect for holding onto the pesto sauce.
 
Pansoti con salsa di noci: Among all the traditional typical dishes of Liguria a famous one is pansoti with walnut sauce. A pasta stuffed with vegetables with a delicious sauce made of cream and walnuts. Pansoti are made with a thin pasta dough that is filled with a mixture of ricotta cheese, spinach, herbs, and pine nuts. The pansoti are then boiled and served in a sauce made with walnuts, butter, and Parmesan cheese. The exact origin of pansoti is unknown, but it is thought to date back to the Middle Ages. The dish is first mentioned in a cookbook from the 14th century, and it was likely popular among the peasant population of Liguria. Pansoti were traditionally eaten on special occasions, such as weddings and religious holidays.
 
Calamari e acciughe fritte: Genoa is a port city, with a long tradition of cooking its catch. The fish in the historic fry shops in the city center is fried to perfection: light and dry! This is a popular appetizer or main course in many Italian restaurants. The calamari and anchovies are dipped in a batter or seasoned flour and fried until golden brown – then they are served with lemon wedges.
 
Stoccafisso is a type of dried cod that is popular in Italy. It is made by salting and drying codfish, which can then be stored for long periods of time. When stoccafisso is rehydrated, it becomes moist and flavourful. Stoccafisso is thought to have originated in Norway, where it was a staple food for centuries. The codfish was caught in the North Atlantic and then salted and dried. It was then shipped to Italy, where it became a popular ingredient in many dishes. One of the most popular dishes made with stoccafisso is stoccafisso alla livornese. This dish is made with stoccafisso, tomatoes, white wine, and herbs. It is typically served with pasta or polenta.
 

Focaccia: A delicacy that is eaten almost exclusively in the province of Genoa and which in recent years has managed to obtain the IGP (the seal of Protected Geographical Indication). Focaccia is a type of flatbread that originated in Italy. It is made with a simple dough of flour, water, yeast, and salt. The dough is then allowed to rise, and it is then stretched out and baked in a hot oven. Focaccia is typically topped with olive oil, herbs, and salt. The origin of focaccia is unknown, but it is thought to have originated in the Mediterranean region. The earliest known mention of focaccia is in a cookbook from the 1st century AD. Focaccia was likely brought to Italy by the Etruscans, who were a people who lived in Italy before the Romans. Focaccia became popular in Italy during the Middle Ages. It was a staple food for peasants and was often eaten with soup or stew. Focaccia was also used as a plate for other foods.

Today, focaccia is still a popular food in Italy. It is often eaten as a snack or appetizer. Focaccia is also used as a base for pizzas and sandwiches.

Farinata: a mix of oil and chickpea flour to create a thin bread. The good one is thin and crunchy on the surface but soft inside.
 
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Cima alla Genovese is an excellent stuffed meat dish: a piece of veal stuffed with a mixture of ingredients such as eggs, peas, pine nuts, cheese, herbs and part of the meat itself. It is then cut into slices of about 0.5 cm with the slicer. The dish is thought to have originated in the 16th century, when it was made with leftover meat and vegetables. Over time, the recipe evolved and became more complex, with the addition of more ingredients and a longer cooking time. Today, cima alla genovese is a popular dish in Genoa and throughout Italy. It is typically served for special occasions, such as Christmas or Easter. The dish can be prepared at home, but it is also commonly found in restaurants.

Trippa: perhaps not suitable for everyone. But why not try it in one of the historic triperies of the city? For the Genoese it represents the street food par excellence.
 
Well, now you know what to eat in Genoa. The typical dishes of Genoa are many, perhaps too many, for those who stay only a few days. If you like what you read about why not learn how to prepare some of these foods yourself…with 5% off on us! Just click on the image below.

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