Theme: Culinary, Culture/Tradition
The cuisine of Genoa is very simple, it combines the flavors of its hills and its hinterland flavors that come from the sea. The pasta may have an importance of the first rank, including ravioli topped with genoise pesto. This delicious green sauce made from basil, parmesan, olive oil and pine nuts is now known and appreciated worldwide.
Another popular recipe is the focaccia bread seasoned with oil and salt. If cheese is added, it will become the focaccia of Recco, a town east of the capital.
Yet the chickpea farinata is one of the typical dishes of the Genoese cuisine. The Farinata, reminiscent sauce of Nice, is in the form of a large, thin cake baked on large round plates of tinned copper in a pizza oven.
Finally between the typical desserts is lepandolce Genovese (sweet bread) which is prepared with fruit, raisins, pine nuts and especially with two unique keys: fennel and orange flower water. This cake is perfect with tea or coffee.
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