9 Foods You Have To Try In Genoa, Italy

Italy is famous for its incredible food, especially with the hot climate producing some of the best tomatoes and olive oil in the world. But Genoa, in the Liguria region, has its own culinary claim to fame – it’s the birthplace of pesto, thanks to the region’s abundance of fresh basil. And I couldn’t wait to see how the real thing compared to the jars we get back in the UK.

After returning to the UK from travelling around South-East Asia, I’d been itching to get back out exploring and, of course, sampling local food. I always think trying the cuisine gives such a great taste of the culture and insight into how local people live. In Genoa, for example, mornings often begin with focaccia and a cappuccino – the traditional Genovese way to start the day.

Foods To Eat In Genoa, Italy

If you’re a fellow foodie who loves eating your way around a new place, here are my top recommendations for what to try in Genoa.

Trofie al Pesto

This is the dish of Genoa. You’ll spot it on practically every menu and see plenty of people tucking into it. I’d suggest ordering it more than once during your stay, as every restaurant’s pesto has its own twist.

Trofie is a small, twisted pasta, thicker than fusilli, and perfect for holding onto the sauce. Genoese pesto is so fragrant and fresh, much lighter and smoother than the jarred versions we have at home. The basil grown here makes all the difference.

The best I had was at Trattoria Le Maschere, a small family-run restaurant where you could taste the homemade quality in every bite.

Pansoti in Walnut Sauce

Not as well-known with tourists but loved by locals, pansoti is a larger stuffed pasta similar to tortellini, filled with wild herbs and soft cheese. It’s served in a creamy walnut sauce with a distinctive nutty flavour. I’d never had anything quite like it before and definitely recommend giving it a try.

Focaccia

Focaccia is a huge part of Genovese culture. You’ll find bakeries on every corner and people eating it at all hours of the day. And honestly, I can see why. The bread is so light, with a crunchy exterior, rich olive oil flavour and just the right amount of salt on top.

We made the rookie mistake of going too heavy with toppings on our first one (a pesto pizza focaccia – not our best choice). The best we had were the simple ones: with olives, or with onions.

For the tastiest focaccia, head to Antico Forno Della Casana. Trust me, it’s worth the walk.

Frittura Mista

Thanks to the city’s coastal location, mixed fried seafood is another must-try. Frittura mista is often sold in paper cones from little shacks by the marina, sometimes even straight off the boats.

The mix usually includes anchovies, prawns and calamari, all fried in the lightest batter until crisp, then salted and served with a wedge of lemon. Perfect for sharing as you stroll along the waterfront.

The freshest one we had was at Friggitoria San Giorgio, cooked to order and absolutely spot on.

Panissa

Often found at the same seaside stalls as frittura mista, panissa is a local snack made from chickpeas. The chickpea batter is set, then fried into golden batons. Crispy outside, soft inside, with a lovely nutty flavour. It reminded me a little of chips – especially when I had it served with calamari as a twist on fish and chips.

Farinata

Another chickpea-based speciality, farinata is somewhere between bread, pancake and pizza base. Baked in a large round tin, it’s cut into slices and served simply in paper. Golden and thin, with a crispy edge and soft centre, it has that same nutty flavour but with a texture almost like a hash brown.

Some places add toppings, but in my opinion, the plain version eaten warm is unbeatable.

Chinotto

If you like bitter drinks, chinotto is a refreshing option. Made from a small citrus fruit grown near Portofino, it tastes like a cross between orange and rind, with a bitter kick. Think of it as Italy’s answer to Malta’s Kinnie.

I loved having it ice-cold on a hot day, though if bitter flavours aren’t your thing, maybe order a backup drink just in case.

Rabbit

Rabbit is a traditional second course in Genoa, served in many restaurants. I know it’s not for everyone, but I think trying local specialities is part of the experience.

We had it at Osteria Il Cadraio, where it was slow-cooked with vegetables and liver, giving it a rich, savoury depth. The meat was tender and full of flavour, perfect for mopping up with leftover bread. Many restaurants serve it, so you’ll have plenty of opportunities to give it a go.

Anchovies

Anchovies are everywhere in Genoa, prepared in lots of ways: fried, marinated, or served simply with bread. Being so fresh from the coast, they taste nothing like the salty tinned ones back home, so even if you’re usually not a fan, give them another chance here.

Our favourite anchovy dish was at Barracuda in Boccadasse – marinated anchovies in a crusty roll with confit tomatoes, basil and stracciatella. Simple, but absolutely delicious. My partner even ordered it twice.

Conclusion

And that’s my round-up of what to eat in Genoa. I’d recommend trying every dish at least once and keeping an open mind – you’ll probably discover something new you love. And of course, don’t forget the gelato (we ended up having it every day).

Be warned though, you might come home a little heavier – the food is just that good, and you won’t want to miss a single dish.

If you’re planning a trip, take a look at my blog How To Spend Four Days in Genoa for tips on what to see while you’re there.