Breweries:
Piccolo Birrificio (1)
Cuisine: Olive oil, pesto, savory pies, pasta, minestrone, seafood, fresh herbs & vegetables, focaccia genovese (a type of flat bread with olive oil) and other focaccia with various toppings or stuffings (such as olives, onions, anchovies, olive oil, and cheese).
Pastas: Ravioli, Corzetti, Pensoti, Trenette.
Dishes: Trenette con Pesto (Long dried pasta with pesto sauce), Torta Pasqualina (a savory pie made with eggs, herbs, and artichoke or swiss chard), Farinata (a simple savory pie made with chick-pea flour, there are variations to this dish which include other ingredients), Buridda & Ciupin (fish stews), Coniglio alla Ligure (Rabbit with herbs, nuts, and taggiasche olives)
Seafood: Sea-bass, anchovies, crayfish, whitebait.
Desserts: Pandolce Genovese (Sweet bread made with candied fruit)
Red Wines: Rossese di Dolceacqua, Ormeasco
White Wines: Cinque Terre, Vermentino, Sciacchetra and Colline di Levanto.
Spirits: Grappa, Limoncello Ligure to walnut-infused Nocino. |
Top: Christopher Columbus statue.
Middle: Ancient port in Genoa.
Bottom: Palazzi in Via Garibaldi. |
