To try the favorite dishes of Roman legionnaires, Jesuit monks, and Genoese pirates, you don't necessarily have to go to high-priced restaurants in Genoa. Traditional Ligurian cuisine is served in any trattoria or bistro.
Firstly, try ordering farinata, a pancake made from chickpea flour, water, salt, and olive oil. According to legend, it was invented in the 13th century by Genoese sailors returning home after their victory over Pisa. During a storm, several barrels containing olive oil and chickpea flour broke in the hold of the ship.
Their contents were mixed with seawater. Since there was nothing else to eat, the sailors tried drying the mixture in the sun. It tasted so good that the new dish was called the 'gold of Pisa'. Over time, the tortillas were baked in the oven with rosemary, artichokes, gorgonzola and black pepper.
Another local gastronomic must-have is focaccia, a Genoese flatbread with various fillings: cheese, olives, sun-dried tomatoes or smoked meat.
And, of course, the emerald pesto, or Pesto alla genovese - it is not without reason that they say that if there is a taste in Genoa, it is the taste of pesto! The main ingredients are young basil, extra virgin olive oil, grated cheese (parmesan and pecarino), garlic, pine nuts and sea salt.
