5 foods not to be missed in Genova (and where to find them)

Genoa is not just about the sea, history, grand palaces, and charming alleys—it’s also a true paradise for food lovers!

Wandering through the caruggi, the air is filled with irresistible aromas: the scent of freshly baked Genoese focaccia, freshly made pesto, and sweets that seem designed just to spoil you. Every corner hides a specialty, often tucked away in traditional shops in the historic center or in small local eateries loved by Genovese people.

Through narrow streets and hidden squares, it’s impossible not to be tempted by the authentic flavors that make this city unique and unforgettable. All you need to do is open your eyes, prepare your palate, and let yourself be delighted by every bite of these 5 foods not to be missed in Genoa.

In Genoa, food is never just food. It’s a calling card, a way to tell a story, an invitation to pause for a moment and savor the experience.

Step into a bakery, and the scent of freshly baked focaccia will capture you instantly. In one of Genoa’s historic fry shops, known locally as a sciamadda, you can try the golden, thin farinata, and perhaps also the crispy, flavorful panissa.

Strolling along the Old Port, the call of the sea reaches you with fried seafood and the ever-present anchovies. And how could you forget pesto? A burst of basil and cheese that has conquered the world, right here in Genoa.

To finish, there’s one dessert you simply cannot miss: the pandolce, rich with candied fruit and raisins, a true symbol of celebration and conviviality.

With these 5 foods not to be missed in Genoa, you’ll have tasted the city’s most authentic essence: every bite lets you smell the caruggi, savor the sea, and feel centuries of tradition flowing through the streets and squares of La Superba.

Pesto is the very heart of Ligurian cuisine: made with fresh basil, pine nuts, extra virgin olive oil, garlic, Parmesan, and Pecorino, it enchants right away with its intense aroma and perfectly balanced flavor.

But you can’t just try it anywhere—the secret is in the quality of the ingredients and the traditional preparation. In restaurants and trattorias around the historic center, pesto is served over trofie or trenette, cooked al dente and often paired with the classic potatoes and green beans.

You can also take it home fresh from the city’s historic shops, a delicious souvenir from your trip. But only in Genoa does its flavor reveal the full strength of a tradition that tells the story and identity of the city, a tradition that has united generations of Genoese for centuries.

A symbol of the city and its culinary traditions, focaccia in Genoa is a true institution. Its aroma guides you through the narrow streets of the city center, where its roots go back to the times of the Maritime Republic.

Made with flour, water, and extra virgin olive oil, and baked in oven, it still retains all the charm of its original recipe. For the people of Genoa, it represents a small daily ritual and an expression of love for the city. There are also versions with olives, onions, or sage, but the classic focaccia remains the city’s most beloved icon.

Perfect for a typical breakfast with coffee or cappuccino, when a slerfa (piece) of freshly baked focaccia takes center stage at the start of the day, Genoese focaccia captivates with its aroma and softness.

It’s a simple and authentic way to start the day like a true Genovese. But it’s not just that: it also makes the perfect snack while wandering the caruggi, for an informal lunch, or an ideal companion for an aperitif with the finest local wines.

Farinata is one of the oldest and most beloved dishes in Genoese cuisine: records of it date back as far as the 13th century, with the first “official” recipe appearing in books from 1477.

Fresh out of the wood-fired oven, its fragrant aroma instantly draws you in. Made with just a few simple ingredients—chickpea flour, warm water, extra virgin olive oil, and salt—it is poured into large copper pans, generously greased, and baked at high heat until golden and crisp on the outside, soft and almost creamy on the inside.

The most popular version is the classic chickpea farinata, but in Liguria you can also find variations such as pumpkin farinata or versions enriched with onion, rosemary, or other aromatic herbs. You can taste it in the historic sciamadde —the people’s fry shops where locals once stopped for a warm, inexpensive meal—or in traditional bakeries tucked away in small squares, and even during local events like the Farinata Festival in Pegli.

Alongside farinata, there’s its “cousin,” panissa: made with the same chickpea flour, but cooked into a dense polenta-like paste, left to cool, then sliced and fried or sautéed. Panissa is enjoyed crispy on the outside and tender on the inside, often served in paper cones as a street snack, simply seasoned with olive oil, pepper, or onion.

Genoa has always had a very close relationship with the sea, and this connection is clearly reflected at the table.

Fried seafood is a specialty you simply cannot miss, and neither can anchovies, considered for centuries the “queens” of the local cuisine, often joined by calamari, shrimps, or other freshly caught seasonal fish.

In the trattorias of the historic center, in the Old Port, or in the villages around the city, fried seafood is served in the traditional paper cone, perfect to enjoy while strolling through the narrow streets or sitting outdoors with the sound of the sea in the background.

On special occasions, like the famous Camogli Fish Festival, fried seafood becomes a collective celebration: huge pans fill with blue fish, and the aroma spreads to the waterfront, turning a simple dish into a convivial, authentic ritual that brings the whole community together.

Born to ease the homesickness of sailors, the pandolce has become a timeless symbol of Genoa.

According to legend, in the 16th century, Doge Andrea Doria organized a contest among local pastry chefs to create a cake that could capture the soul of the city: not just a dessert, but a true emblem of Genoese identity and pride. From this initiative came the pandolce, a rich leavened cake filled with raisins, candied fruit, pine nuts, and fennel seeds, designed to travel with sailors without losing its delightful flavor.

Today, you can find it year-round in Genoa’s historic pastry shops, though its most evocative role is during the Christmas holidays, when it becomes the centerpiece of a tradition passed down through generations.

The top of the pandolce is decorated with a small sprig of laurel, a symbolic gesture entrusted to the youngest family members, while the honor of cutting the first slice goes to the eldest. Some pieces are saved: one to offer to unexpected guests, and another set aside until February for the feast of Saint Blaise, protector of the throat.

After exploring the 5 foods not to be missed in Genoa, here’s a quick reminder of the flavors that capture the essence of the city and its most authentic traditions.

- Pesto: the heart of Ligurian cuisine, fresh and aromatic, served over trofie or trenette. You can find it in trattorias and restaurants throughout the historic center, as well as in the city’s traditional shops.

- Genoese Focaccia: soft and fragrant, perfect for an Italian-style breakfast with coffee or cappuccino, or as a snack or appetizer. Available in historic bakeries and ovens in the city center.

- Farinata and panissa: golden and creamy farinata, crispy and tender fried panissa. Both are waiting for you in the historic sciamadde and in the hidden ovens among the caruggi.

- Fried seafood: light and fragrant with the scent of the sea, featuring anchovies and seasonal small fish. Enjoy it in paper cones from the trattorias in the Porto Antico and the historic center.

- Genoese Pandolce: a rich yeast cake with raisins, candied fruit, pine nuts, and fennel seeds. Available year-round in historic pastry shops, with a special role during the Christmas season.

In Genoa, food is a journey through tradition and authentic flavors. Pesto alla genovese, focaccia, farinata and panissa, fried seafood, and pandolce are the dishes you absolutely cannot miss. But the local culinary tradition is vast, ranging from meat dishes like Ligurian rabbit to seafood specialties, such as cappon magro, buridda, torta pasqualina and stuffed vegetables, and traditional sweets like sacripantina, canestrelli, and panera.

Genoa is known for a cuisine that blends simplicity with rich flavors. Besides the well-known pesto, focaccia, farinata, panissa, and pandolce, don’t miss ravioli al tocco, pansoti with walnut sauce, Genoese minestrone, and stoccafisso accomodato.

Pesto in Genoa is an absolute must and can be found all over the city. Trattorias and restaurants in the historic center serve it traditionally with trofie or trenette, often accompanied by potatoes and green beans. Keep in mind that true Genoese pesto is made with fresh basil, pine nuts, extra virgin olive oil, garlic, Parmigiano, and Pecorino.

To bring a piece of Genoa home, visit the historic shops in the city center. Here you can purchase fresh pesto, dried focaccia, artisanal chocolates, and more—perfect as culinary souvenirs or unique gifts.