Nestled between the blue waters of the Mediterranean and the rugged peaks of the Apennines, Liguria is a region that enchants both the eyes and the palate. Known as the Ligurian Riviera, this thin coastal strip offers a culinary experience as breathtaking as its views. The heart of Ligurian cuisine lies in its simplicity, using fresh, local ingredients to create dishes as vibrant as the region itself. A visit to Liguria is not complete without indulging in its most famous creation, Genoese pesto. Made with fragrant basil, garlic, pine nuts, Parmigiano Reggiano and extra virgin olive oil, this bright green sauce is typically tossed with linguine, creating a quintessentially Ligurian meal.
As you wander through charming coastal towns like Portofino, Cinque Terre, and Sanremo, you’ll find a wide range of traditional dishes that reflect the region’s maritime heritage. Focaccia, a golden, olive oil-rich focaccia, comes in many variations, including the cheese-filled Recco focaccia, a must-try for any visitor. For seafood lovers, Liguria offers an abundance of fresh fish prepared in myriad ways. One of the typical dishes is buridda, a tasty seafood stew rich in cuttlefish, mussels and fish, all boiled with tomatoes, garlic and wine. And don’t miss the tasty vegetable pies known as vegetable pies, which demonstrate the region’s love of garden-fresh produce like chard, courgettes and artichokes
Traveling in Liguria is a feast for the senses. The terraced vineyards and olive groves that dot the landscape bear witness to the region’s deep-rooted agricultural traditions. Take a leisurely stroll through Genoa’s lively markets, where the aromas of fresh herbs and the sight of vibrant produce will tempt you to sample the local cuisine. Whether you’re dining al fresco on a clifftop terrace or enjoying a leisurely meal in a picturesque trattoria, the culinary delights of Liguria promise to leave you with a lingering taste of the Ligurian Riviera’s rich cultural and gastronomic heritage. Come for the breathtaking views, stay for the unforgettable flavours: Liguria is a region that truly has it all.
Liguria, often referred to as the Italian Riviera, is a region that offers a rich and diverse culinary experience. Here are some highlights of Ligurian cuisine:
Pesto alla Genovese
This iconic sauce is made from fresh basil, garlic, pine nuts, Parmigiano Reggiano, and extra virgin olive oil. It’s typically served with pasta, especially linguine, and is a must-try when visiting Liguria.
Focaccia
Liguria is famous for its focaccia, a golden, olive oil-rich flatbread. Variations include the cheese-filled focaccia di Recco, which is particularly popular.
Seafood
Given its coastal location, Liguria boasts an abundance of fresh seafood. One standout dish is buridda, a flavorful seafood stew made with cuttlefish, mussels, and fish, simmered with tomatoes, garlic, and wine.
Torte di Verdure
These savory vegetable pies showcase Liguria’s love for garden-fresh produce like chard, zucchini, and artichokes.
Olive Oil
Liguria produces some of the best olive oil in Italy, particularly from Taggiasca olives, which are DOP-protected to maintain quality.
Basil
Genovese basil, grown in the region, is known for its sweet and flavorful taste. It is the key ingredient in authentic pesto.
Dining Experience
Whether you’re dining al fresco on a cliffside terrace or in a quaint trattoria, the culinary delights of Liguria promise an unforgettable experience.
Liguria’s cuisine is a true reflection of its scenic beauty and rich cultural heritage. Have you tried any Ligurian dishes before?
Focaccia (fügassa) alla genovese (focaccia alla genovese)
Focaccia on the beach, a great classic (ph Jaclyn DeGiorgio)
The 15 best focaccias of the Riviera di Levante
«We want the fügassa low, greasy and greasy», so we say in Liguria. Because focaccia is good if it is flat and soaked in oil.
The Eastern Riviera extends from Genoa Voltri to La Spezia, the last Ligurian city overlooking the Tuscan land. In this strip of land there are many specialties that characterize the area, from pesto to Easter cake, passing through the top. But one, more than all, stands out for its incredible mix of versatility, simplicity and goodness. I am obviously talking about focaccia, a food that distinguishes the whole of Liguria.
It is the precursor of street food: whether for breakfast, a snack or an entire (quick) meal, focaccia is suitable for any occasion. Well yes, in the morning we like it freshly baked and dipped in coffee and milk. The fügassa, in addition to the classic traditional Genoese one, we find it in different variations: from the one with onions to the undisputed queen focaccia of Recco, strictly with cheese.
Typical food from caruggio (typical Ligurian alleys), the focaccia varies depending on the place, the climate and the hand; in fact, humidity, sea air and water have a major impact on the yield of the focaccia. Making focaccia is therefore a true work of art, even though the basic ingredients are only flour, oil, yeast and salt.
Where to find the best focaccias from eastern Liguria, then? Here is the guide from Genoa to La Spezia.
The 15 best focaccias of the Riviera di Levante
Genoa Voltri
Voltri is the watershed between the east and west of Liguria. Here the focaccia is not the usual one and, although it does not reflect the canons of the typical Genoese focaccia, that of Voltri, in particular that of Priano (via Camozzini, 69/r), is very good! It is characterized because it is thinned with a rolling pin and then left to rise on special shelves sprinkled with polenta (corn flour). The prepared disk will then be baked on a baking tray also sprinkled with polenta; the typical dimples or holes will then be made, also common to the Genoese focaccia; finally sprinkle it with plenty of extra virgin olive oil and coarse salt. The final product turns out to be a very crunchy and flat focaccia, but for this reason no less soft and produced without the use of lard.
Genoa
Impossible not to pass through the capital: Genoa. Here we find one of the first bakeries to open, Voglia di Pane, in the beautiful Albaro district (via Felice Cavallotti, 26-28r). Here they explain that the dough after leavening must be one centimeter high, spread well on the traditional aluminum pan, sprinkled with water, extra virgin olive oil and coarse salt. It goes without saying that there are other unmissable focaccias in Genoa: at the Le Fornarine bakery (via Rosselli, 41-43r) the focaccia rises for 12 hours; at Forno di San Nicola, Castelletto district (corso Firenze, 53), the focaccia doc is a must and at Zena Zuena (via Cesarea, 78) you eat and learn at the Accademia.
Recco
If I say Recco what comes to mind? Obviously the typical Recco cheese focaccia. We’re making a small detour to the topic, but it’s impossible not to mention it, it’s still focaccia, right? The one from Panificio Moltedo (via Biagio Assereto, 15), cooks on the griddle in the large revolving oven, testifying to its IGP certification. Here you can also find the classic focaccia and its variations. At the restaurant instead? It can be found in the renowned restaurants Dalla Manuelina (via Roma, 296) and Da Ö Vittorio (via Roma, 160).
Camogli
In Camogli, the undisputed temple of traditional and non-traditional focaccia is the Revello oven (via Garibaldi, 183), also known for the variant with tomatoes, anchovies, olives and oregano, or the Saracen one, with Taggiasca olives in the dough and onions.
Santa Margherita Ligure
A town of renowned beauty, on the outskirts of Portofino, it also stands out for one of the best focaccias on the Eastern Riviera from the Panificio Pinamonti (via dell’Arco, 24): greasy, soft and crunchy at the same time, but above all with perfect large holes and round (given by the brine). Another obligatory stop is at the Fiordiponti bakery (via Jacopo Ruffini, 26), behind the port.
Rapallo
If you are in the area or even just pass through here, you can’t miss the Vivaldi bakery and pastry shop (corso Goffredo Mameli, 18). Its traditional focaccia boasts an incredible crunchiness at the base
Sestri Levante
On this gastronomic tour it is worth stopping in Sestri Levante and taking a bath or watching the sunset from the Baia del Silenzio. Even better with a piece of focaccia in hand from the historic Panificio Tosi (via XXV Aprile, 132) or from the Spiga d’Oro bakery (via Vincenzo Fascie, 76).
Monterosso
To end on a high note, we are in the heart of the Cinque Terre: in Monterosso. If you have come here to travel the path of love then you will want to recharge your batteries by going to the Fornaio di Monterosso (via Fegina, 110) which, in addition to the more classic focaccias, also offers the one with lemons from the Cinque Terre.