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Foods of interest in Genoa, Italy

Foods of interest in Genoa, Italy

by George Black
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Table of contents

  • 1. Tramezzini are Italian sandwiches that rule
  • 2. Semifreddo is the coolest thing ever
  • 3. Focaccia is flat but tasty
  • 4. Brioches are cute and Fench
  • 5. Panna cotta is a great choice for a dessert
  • 6. Piadinas are quick and to the point
  • 7. Gnocchi are the perfect kind of dumplings
  • 8. Salsiccia is something that's finally hefty
  • 9. Ravioli adds a bit of tradition
  • 10. Carpaccio is always good for an ending
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The sixth-largest city in Italy and one of the most important historical seaports, Genoa is undeniably worthy of its spot on any map. The city actually used to be the capital of one of the most powerful maritime republics for over seven centuries, which makes it one of the most distinguished places in Europe and one of the most historically relevant cities of Italy. A number of leading Italian companies are based in the city, and the local population is one of the densest in Europe. Naturally, food plays a very important role in the daily lives of people who live here or visit the city.

1. Tramezzini are Italian sandwiches that rule
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Bar Festival
#542 of 2555 pubs & bars in Genoa, Italy
Via Gerolamo Boccardo, 6/R, Genoa, Liguria, Italy
Open until 8:30PM
Tramezzini
Tramezzini

Tramezzini are usually triangular Italian sandwiches made from two slices of soft white bread, with the crusts removed. Popular fillings include tuna, olive, and prosciutto, but many other fillings can be used.

Let's start this list on a lighter note. For example, there is a triangular Italian sandwich made from two slices of soft white bread, with the crusts removed. Those are called tramezzini and feature different kinds of filling, including tuna, olive, and prosciutto, as well as other kinds of fish and meat, cheese, vegetables, etc. The universal nature of the sandwich-type dish makes it very easy to diversify to fit the needs of an ever-growing crowd of people who want a quick bite to eat in the city.

Start the exploration with Bar Festival.

2. Semifreddo is the coolest thing ever
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Cremeria Buonafede
#167 of 1780 cafes in Genoa, Italy
Via Luccoli, 12R, Genoa, Liguria, Italy
Closed until 9AM
Semifreddo
Semifreddo

It's a very tasty Italian dessert with the texture of frozen mousse. Semifreddo means 'half cold' and it is made of sugar, egg yolks and whipped cream. This dish is usually served in the form of tarts or ice cream cakes.

Another interesting offering that's on the smaller end of the spectrum is actually a dessert, but who can ever stop enthusiasts from eating it whenever they like? There's an Italian dish called semifreddo made from egg yolks, sugar, and cream frozen and presented with chocolate or other sauces to add to the original taste. Semifreddo has the texture of frozen mousse and goes very smoothly with a drink or on its own depending on how you prefer to consume cold food.

Pick your preferred variations at Cremeria Buonafede.

3. Focaccia is flat but tasty
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Le Rune
#2 of 2706 restaurants in Genoa, Italy
Adiacente a, Salita Inferiore di Sant'Anna, Piazza del Portello, 13r, Genoa, Liguria, Italy
Closed until 12:30PM
Focaccia
Focaccia

It's traditional Italian flat oven-baked bread that is cooked in flat sheet pans, flavoured with olive oil and rosemary and topped with herbs and vegetables. Focaccia is regarded as a pizza's precursor. It derives from the Latin word 'focacia' which means 'hearth' or 'fireside'.

Keeping up with the light trend, here's the proven classic that almost any part of Italy makes its staple food these days. This is nice, considering focaccia is traditional, relatively healthy and simple, and goes very well with a variety of other foods in a meal. The flat pizza-like bread has been popularized hundreds of years ago, and since then its use in cooking and serving food in restaurants has been perfected to such a degree you have to try it for an authentic Italian experience.

A good selection of combinations for focaccia and other dishes can be found at Le Rune.

4. Brioches are cute and Fench
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VINTAGE CAFE' 74
#4 of 1780 cafes in Genoa, Italy
Corso Ferdinando Magellano, 31r, Genoa, Liguria, Italy
Open until 3PM
Brioches
Brioches

Brioche is a French slightly sweet bread, enriched with butter and eggs. Brioches can be plain or baked with different types of filling, like foie gras, sausage, vanilla cream or jam.

Another offering that's small, light, and interesting is the French bread with a rich and tender crumb. Brioches are very popular in France and beyond, and in Genoa, it's one of the more popular foreign dishes that accompany stronger elements of a meal and various drinks. Brioches are often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert. In Genoa's restaurants, you can order the bread at any time and invent your own schedule.

This can easily be done at a place like Vintage Cafè 74.

5. Panna cotta is a great choice for a dessert
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RetroCucina - Trattoria Moderna
#219 of 2706 restaurants in Genoa, Italy
Vico Lepre, 4-8-10 rosso, Genoa, Liguria, Italy
Closed until 7PM
Panna cotta
Panna cotta

An Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.

While we're keeping things light, let's talk about some dessert choices. One of them is the exquisite sweetened cream thickened with gelatin and moulded. The dish is called panna cotta and is very popular amongst locals. The recipe first became known in the 1960s, and over the years, its reputation has spread throughout Europe. The cream may be aromatized with coffee, vanilla, or other flavourings. Panna cotta is often served with a coulis of berries, or a sauce of caramel or chocolate.

This dessert can be tried at restaurants like Trattoria Da Franca.

6. Piadinas are quick and to the point
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Strakkino
#297 of 1595 Italian restaurants in Genoa, Italy
Via alla Porta degli Archi, 16/R, Genoa, Liguria, Italy
Closed until 12PM
Piadinas
Piadinas

It's a type of street food from Italy, a rustic flatbread sandwich cooked with a variety of meat, cheese and vegetables. Piadina appeared in the Romagna region in 500 AD and the word means a long dish or pan in Greek. Originally, it was regarded as poor's bread.

Moving away from desserts once more, we should remember the basics. If focaccia felt too much like pizza, then there's always something flatter and simpler. A piadina is an Italian flatbread usually made with white flour, lard or olive oil, salt and water. Modern variations of the dish are filled with a variety of cheeses, cold cuts and vegetables but also with sweet fillings, including jam or Nutella. Amusingly, piadinas have been to space, eaten by a Russian astronaut as part of a special diet.

A good place to try some space flatbreads would be at Strakkino.

7. Gnocchi are the perfect kind of dumplings
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Pastificio Artigianale di Canneto
#4 of 1595 Italian restaurants in Genoa, Italy
Via di Canneto Il Curto, 49, Genoa, Liguria, Italy
Closed until 9:30AM
Gnocchi
Gnocchi

Gnocchi are small Italian dumplings made of wheat flour, eggs and cooked potatoes. The ingredients are mixed, rolled into logs, cut into small pieces and then boiled. Optionally, pumpkin and spinach can be added to the mixture. The dish appeared in the 16th century when potatoes were imported from America.

We've dealt with sandwiches, desserts, even quasi-pizza dishes, but how about something in terms of the first course in a meal? Dumplings fit the bill just right here, and gnocchi are the right type of dumplings - small, compact, and varied in recipe and preparation. The pieces of dough are usually the size of a wine cork and filled with meats, herbs, wheat flour, eggs, cheese, potatoes, or even breadcrumbs. Gnocchi are commonly cooked on their own in salted boiling water and then dressed with various sauces.

Check out some amazing differently-coloured gnocchi at Pastificio Artigianale di Canneto.

8. Salsiccia is something that's finally hefty
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Pizzeria Franz e Co
#9 of 1060 pizza restaurants in Genoa, Italy
V Struppa, 81/83/R, Genoa, Liguria, Italy
Closed until 7PM
Salsiccia
Salsiccia

It's Italian pork sausage seasoned with fennel and numerous spices. The dish is cooked from ground or minced pork and fat that are filled into pork or sheep casing and then cured or smoked.

Nearing the end of our list, we're finally dipping our toes in the pond of more serious food. Salsiccia is a special kind of pork sausage Italian specialists make with care and use as the main components of various meat-based dishes. The uses are numerous, but a special mention should go to the ways salsiccia gets served in restaurants with stews, bread, including focaccia and piadinas, or even on its own for a quicker, lighter meal. It all depends on the modern Italian client.

For example, there's great salsiccia with pizza at Pizzeria Franz e Co.

9. Ravioli adds a bit of tradition
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Da Leccarsi i Baffi
#1273 of 1780 cafes in Genoa, Italy
Piazza Cavour, 91r, 16128 Genova, Genoa, Liguria, Italy
May be permanently closed
Ravioli
Ravioli

This dish dates back to the 14th century Venus and means 'to wrap'. It's a type of dumplings and it's pasta in the form of small dough cases with a savory filling - meat, cheese or vegetables. Ravioli are usually served with broth or sauce.

Now, this is a classic if there is such a thing when talking about food. Ravioli has been known since the 14th century, and for a city like Genoa, this kind of culinary longevity is exactly the right kind of old. Ravioli combine the best parts of pasta with the nicest elements of regular dumplings, being both and requiring careful attention to filling and sauce used in preparation and serving. What wondering food enthusiasts should do is look for places that serve hand-made ravioli instead of mass-produced varieties.

Some great takes on ravioli can be found at Da Leccarsi i Baffi.

10. Carpaccio is always good for an ending
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La Voglia Matta
#81 of 2706 restaurants in Genoa, Italy
Via Cerusa, 62/63/R, Genoa, Liguria, Italy
Closed until 12PM
Carpaccio
Carpaccio

It's an Italian appetizer made from thinly sliced raw meat or fish, drizzled with lemon juice and olive oil and served with onions and capers. Carpaccio was introduced in Venice in 1950. A restaurant owner cooked it for a countess who couldn't eat boiled meat for medical reasons.

The last item on our list is traditionally used as an appetizer, but there's a tricky way to eat it - the way you actually want. So, it's sometimes advisable to finish a lighter meal with carpaccio, especially with the kinds of dishes we've described earlier. The best way to eat carpaccio last is the classic 20th century combination of thinly sliced meat with lemon, olive oil, and white truffle or Parmesan cheese. The important thing about consuming food like carpaccio is finding your own style, after all.

Try doing just that at La Voglia Matta.

As you can see, the food scene in Genoa is as diverse and developed as everything else. A fitting level of complexity and diversity for this kind of place. Have fun checking it out if you want to.

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