Pesto, focaccia, farinata and the sea: Ligurian food is simple, green and unforgettable.
Genoa's table is built on basil, olive oil and chickpeas: trofie al pesto, focaccia straight from the oven, farinata (a crisp chickpea flatbread) and cappon magro, the layered seafood salad. The classic pesto is pounded in a marble mortar - the debate over whether garlic comes first is eternal.
A Genoese institution since 1939, celebrated for its pesto and Ligurian classics, served with white-glove formality.
A legendary focacceria where hot focaccia, farinata and chickpea snacks come straight from the oven - eat standing, Genoese style.
A tiny, historic bruschetteria devoted to pesto, crushed the traditional way in a marble mortar and spread on grilled bread.
A historic confectionery founded in 1780, famous for candied fruit, violet pastilles and handmade chocolates - the city's sweetest souvenir.