Pesto, Numbers and Passion: Genoa Food Capital of the World
From the mortar to the global market: the numbers and stories of Genoese pesto, DOP Basil and Ligurian gastronomy that conquers the world.
Genoese Traditional Dishes: From Minestrone to Cappon Magro
Discover Genoa's gastronomic soul: from trofie with pesto to the sumptuous cappon magro, a journey through authentic flavors and historic…
Farm tourism in Genoa’s hinterland: where to eat at zero kilometer
Discover the true flavors of Genoa's hinterland: a guide to the best farmstays between Valle Scrivia, Val Trebbia and Fontanabuona.…
The Chickpea Zimino: Arab and Medieval Flavors of Genoese Cuisine
Discover the history and flavors of zimino di ceci, a dish that tells the story of medieval Genoa: a crossroads…
Historic trattorias in the caruggi: the authentic soul of Genoese cuisine
Discover historic trattorias hidden in the caruggi of Genoa. A journey through minestrone, stockfish and authentic atmospheres where true Genoese eat.
The Yellow Gold of Liguria: Taggiasco Oil and Mills near Genoa
Discover the secrets of Ligurian extra virgin olive oil: the delicacy of the Taggiasca cultivar, the difference with Tuscan oil and the best mills to…
Genoa’s Orientale Market: a guide to the temple of taste
From the freshest fish to prescinsôa: a complete guide to the Mercato Orientale in Genoa, the temple of Genoese taste since 1899.
The historic ovens of Genoa: a pilgrimage among the best focaccia bakeries
A journey through Genoa's historic ovens, where focaccia is daily art and tradition that smells of sea and basil
Pandolce, canestrelli and ravioles: the sweets that tell the story of Genoa
From pandolce to Saint Joseph ravioli: a delightful journey through the sweets that tell Genoa's sweetest and most welcoming soul
The Sciamadde of Genoa: Fire Shops in the Caruggi
The sciamadde of Genoa are ancient fire shops where Ligurian popular cuisine is born: farinata, frisceu, savory pies prepared with the heat of tradition.
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