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DISHES AND TYPICAL PRODUCTS

"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 cimastuffed 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.

Sarde ripiene alla genovese

Sarde ripiene alla genovese

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Corzetti

Corzetti

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Minestrone di castagne

Minestrone di castagne

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Cappone in brodo

Cappone in brodo

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Salsa verde

Salsa verde

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Cima

Salsa di noci

Salsa di noci

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Zemin

Canestrelli

Canestrelli

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Trofie

Trofie

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Cappon magro

Cappon magro

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Salsa di pinoli (sarsa de pigneu)

Salsa di pinoli (sarsa de pigneu)

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Biscotti del Lagaccio

Biscotti del Lagaccio

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Brandacujun

Brandacujun

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Quaresimali genovesi

Quaresimali genovesi

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Verdure ripiene

Verdure ripiene

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Acciughe impanate e fritte

Acciughe impanate e fritte

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