The only way to experience the true spirit of Liguria, whose culinary traditions reflect the activities of local farmers and fishermen, is to taste the national cuisine of Rapallo.
From the sea to Rapallo came the Muslim cooking culture, including dry pasta with a pesto sauce based on the ancient moretum sauce made from garlic, parsley, dried cheese, ruta and coriander. Muslims have also introduced the locals to dried fish.
From the mountains came the national dishes of Rapallo and the tradition of adding various aromatic Mediterranean herbs to food. Also popular among Italians are dishes made of fresh and dried mushrooms with all sorts of sauces and toppings. Often nuts, artichokes, olives, beetroot and vegetables are added to the dishes.
What is worth trying in Rapallo?
In the restaurants and cafés of Rapallo, it is worth trying the different types of wheat focaccia. Focaccia di Recco with curd is particularly popular in the Ligurian region. According to legend, the dish has been made here since the time of the Crusades, when fleeing locals took with them only flour, olive oil and cheese. The first focaccia was baked on slate.
Lasagne is another famous Italian dish which goes well with pesto sauce. The pesto sauce here also has unique local ingredients such as pine nuts, pecorino (sheep cheese) or prescinseua (Genoese curd). Pesto is also made with olive oil, garlic and basil.
Restaurants in Rapallo offer tourists a gastronomic and sophisticated dish Cappon magro, an impressive design and an excellent example of the national cuisine. Cappon magro is made with fish and seafood.
Inexpensive restaurants in Rapallo offer a dish called Bagnun made from anchovies, breadcrumbs, tomatoes, parsley, onions and basil. Bagnun used to be a humble lunch for sailors on fishing boats. Liguria has an annual Bagnun festival.
The Genoese ravioli are cooked with meat and Mediterranean herbs, allowing the filling to have a green hue. And of course, you shouldn't forget pizza in Rapallo!
The best Rapallo cafés will offer their guests one of the most famous Genoese sweet breads, Pandolce. It is baked with candied oranges, citrus fruits, sultanas, fennel seeds and nuts. Pandolce is reminiscent of a creamy, buttery sponge with lots of sultanas. The sweet bread is traditionally made on New Year's Eve.
For lovers of aromatic coffee, try Panera, another Genoese coffee dessert, Rotelle sweets and coccoli, a pastry of Arabic origin, at Café Rapallo.
