FLAVOURS OF GENOA

Nibble your way through Genoa’s streets and squares on this delectable experience. You will discover the culinary traditions and gastronomic heritage of this lively port city, once a powerful maritime republic and major trade centre in the Mediterranean area.

Follow your guide on a tasty route through the city’s maze of narrow alleys and discover hidden corners and historic shops where authentic Italian delights are still created the way they were generations ago. From the arcades of Sottoripa you will venture into the medieval Vicoli, the very heart of the city, peppered with grocery stores, coffee bars and sciamadde where typical Genoese street food has been served for centuries. Here sailors once came to refuel with fried seafood, friscieu (fried croquettes filled with herbs), farinate (chickpea flour pancakes) and panisse (fried chickpea flour cakes) and visitors today may still savour those same age-old delicacies.

You will drop in at a bakery, visit a spice shop and discover the city’s most famous confectionery where sugary treats, including chocolates, candied fruits, jellies and marron glacés, have been lovingly made since 1780. You will then explore the Macelli district, the ancient butchers’ neighbourhood, and take in the sights, scents and sounds of the Mercato Orientale, the bustling food market housed in an 18th century convent cloister. Here you will see where locals buy their supplies and feast your eyes on the array of fresh and seasonal products on display such as meat, fish, charcuterie, cheese, fruit and vegetables. Along the way your guide will reveal the history and secrets behind the tempting treats you will taste. Scrumptious highlights of your tour might include local focaccia bread, canestrelli biscuits, panera (fresh cream and coffee powder), gelato, chocolate and, of course, celebrated pesto sauce, Genoa’s signature flavour.

We know Ancient Romans used to prepare moretum, a green paste obtained from cheese, oil and herbs, but the most ancient reference to Genoese pesto as we know it today dates back to 1863 when gastronomist Giovanni Battista Ratto published his compendium La Cucinera Genovese. This is his recipe, should you like to try it out: “Take a clove of garlic, basil or, when that is lacking, marjoram and parsley, grated Dutch and Parmigiano cheese and mix them with pine nuts and crush it all together in a mortar with a little butter until reduced to a paste. Then dissolve it with good and abundant oil. Lasagne and trofie are dressed with this mash, made more liquid by adding a little hot water without salt”.

Top off your tour with a glass of Ligurian wine… cheers to Genoa’s delights!