What to Eat in Genoa: Traditional Genoese Dishes to Try

Last Updated on 13th January 2024 by Sophie Nadeau

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Genoa is a beautiful city in northwestern Italy which is famed for its mouthwatering cuisine and mesmerising architecture. Wander through the city for any amount of time and you’ll spy examples of medieval, Renaissance, Baroque, and Gothic architecture. However, the real draw of the town remains its foodie scene. Here’s what to eat in Genoa and the traditional Genoese dishes you’ll want to try.

If you’re planning a trip to Genoa for yourself, then note that the city is known as Genova in Italian. For more information, check out our guide to the best things to do in Genoa.

Why does Genoa have such a good foodie scene?

Genoa is nestled in the heart of the Liguria region, an area famed for its rich and fertile soil that is perfect for basil growing (the star ingredient in any traditional pesto).

Over the centuries (basil actually originated in Ancient times and was brought to Italy via spice trade routes in ancient times), the sweet green plant has been cultivated to the point that there is even a special basil plant, Basilico Genovese DOP, which is only grown in Liguria (and specifically the Genoa, Savona and Imperia provinces).

Traditional dishes to try in Genoa

Food is one of the most important aspects of travel, and Genoa surely won’t leave you disappointed in that regard. From centuries old savoury recipes to delicious sweets you’ll think about for years to come, here are some of the best traditional Genoese dishes you can’t leave Italy without trying…

Pesto Genovese

One of the most famous and beloved sauces in Italian cuisine, originating from Genoa, this green, raw sauce is made with fresh basil leaves, pine nuts, garlic, Parmesan cheese, Pecorino cheese, and extra virgin olive oil. Pesto is typically used as a sauce for pasta, but it can also be used as a spread on toasted bread.

Pesto Genovese should not be confused with Pasta alla Genovese, which actually comes from Naples. This tomato-less meat sauce is combined with onions, a few other ingredients, and pasta to make the Neapolitan dish.

Focaccia Genovese

Genoa is renowned for its delicious focaccia, which is a soft and airy oven-baked flatbread topped with olive oil, salt, and sometimes rosemary. The bread has been baked as far back as ancient times when it was known as panis focacius.

Focaccia can be enjoyed on its own or served as a sandwich filled with various ingredients. Other variations are topped with tomatoes or olives. There are also sweet dessert versions which are now topped with things like dried fruit.

Creating the perfect Focaccia is something of a local pride and there are numerous places in town to grab this delicious snack or lunch. Some of the best spots to pick up Focaccia Genovese in town include Panificio e Grissineria Claretta Snc and Panificio Mario.

Farinata

A popular street food in Genoa, this is a thin pancake-like dish made from a batter of chickpea flour, water, olive oil, and salt. It is then baked until crispy on the outside and creamy on the inside. Farinata is pretty similar to Socca, which is a chickpea flatbread from Nice.

Ciuppin

This is a mouthwatering fish soup, made with a variety of local seafood and cooked in a flavorful tomato-based broth. The soup is sometimes spelled ciupin. The point of this dish is to cook an assortment of Mediterranean seafood until it has almost fallen apart. It is often served with toasted bread or croutons.

Stoccafisso alla Genovese

Another traditional Ligurian dish made with stockfish (dried and salted cod) and cooked with potatoes, olives, tomatoes, onions, and aromatic herbs. The fish is rehydrated and simmered with the other ingredients in a single pot to create a flavorful and comforting dish.

Focaccia di Recco

This is a unique type of focaccia that consists of two thin layers of dough filled with soft and melty cheese, typically Stracchino or Crescenza. As its name would suggest, the dish originates specifically from Recco and Camogli, which are a little down the coastline from Genoa.

Legend has it that this particular dish originated when Saracen pirates were approaching the shore, the population who lived along the Ligurian coastline took refuge inland and would prepare food with whatever ingredients they could find.

Pansoti

This traditional Genoese pasta dish is made of triangular-shaped pasta filled with a mixture of greens, such as spinach and herbs, combined with ricotta cheese and often served with a walnut sauce, known as salsa di noci, also typical of the region.

Pansoti is sometimes known as Pansotti and is nicknamed the ‘Italian Riviera Ravioli’ as it’s Liguria’s very own version of ravioli. The most common form on Pansoti is in a ‘belly’ form, but they can also be found in triangular and half-moon shapes.

Gabi Ancarola is a journalist and travel writer who has lived over 20 years in Italy, and has been living in Crete for the last five years. She hosts culinary tours, translates and writes for her Crete travel blog The Tiny Book. She’s written for Greek Reporter and published several travel guides about Greece.