The best choice to accompany meat dishes is salsa verde (green sauce), made of parsley and pine nuts, while salsa di noci (walnut sauce) goes perfectly with pasta and ravioli. Different kinds of focacce and torte salate (a kind of vegetable and cheese pie) are characteristically Genoese treats.
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Among the primi piatti (main courses), there are different kinds of pasta, flavored with the famous pesto or with meat juices, for example, troffie, trenette, and taglierini. One must-try from Ligurian cuisine is pansotti, huge ravioli stuffed with vegetables and herbs, and excellent with walnut sauce. Among the various meat dishes, one of the most distinctive is tomaselle, veal roulades filled with meat, eggs, and aromatic herbs. Don't forget to try lamb stew with carciofi (artichokes).
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Fish truly occupies an honored place on the menus of Genoese restaurants. A true masterpiece of Ligurian cuisine is the cappon magro: a very elaborate dish made of various kinds of fish and boiled vegetables, and seasoned with a sauce of herbs and pine nuts.
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Another edible legacy of Genoa which mas made it’s way around the world is focaccia. Much copied but never bettered the focaccia is at its absolute best in the town’s bakeries which sell variations of the buttery, melt-in-the-mouth and authentic focaccia by the slice at every turn.
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About Genoa, Italy. Genoa is one of the largest cities of Italy. It was conquered by Byzantines, Lombards, and Franks, and it later became one of the four marine republics together with Pisa, Venice, and Amalfi.
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Among the desserts, one of the most distinctive is pandolce, a treat found on every table at Christmastime. Genoa is famous for its pastries: Canestrelli, amaretti, Baci di Dama (little walnut pastries), and Gobeletti, little short breads filled with quince jam.
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This dish is from Capri and it became popular in Genoa with the culinary contribution of 'pesto', a sauce made with fresh leaves of basil, marjoram (aromatic plant), pecorino cheese, garlic, pine nuts or walnuts, and the traditional extra-virgin olive oil.
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Genoa’s Aquarium. World-renowned architect Renzo Piano may be best known for his work on Paris’ Pompidou Centre and now on London’s Shard building, but the Genoese designer’s work on his hometown between 1985-1992 completely renovated the city’s run-down docks area making it the focal point of a new modern Genoa.
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Renzo Piano’s Genoa biosphere. Cotton warehouses and no-go areas were transformed into an entertainment complex of museums, shopping centres and unique structures including what was at the time Europe’s – but is now simply Italy’s-largest aquarium.
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The cuisine of Genoa is full of seafood and countryside elements. Pomodoro (tomato) is a basic ingredient in the local cuisine, used to prepare sauces, salads, soups, and stews. As a starter or snack, you should try a Genoese bread with olives and crushed tomato covered with olive oil.
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what is the food of genoa italy
Focaccia is the food of Genoa, Italy.