Pesto in Genoa is a tradition not to be missed which we know best about the best restaurants in tasting it, here is the complete list with many curiosities.
One of the traditions a Genoa is, without a doubt, to taste pesto in all its nuances. The main ingredients, as reported by the Pesto World Championship, are Genoese basil PDO, Italian pine nuts, aged Parmigiano Reggiano, Sardinian pecorino, garlic Vessalico (Imperia), sale of marine coarse, extra virgin olive oil from the “Riviera Ligure” Dop. The recipe, then, is very varied compared to the traditions.
The first hint of the sauce was the gastronome Giovanni Battista Ratto in his work of 1836, La Cuciniera genovese, where marjoram and parsley, Dutch cheese and butter are mentioned. Subsequently the latter was eliminated from the various recipes with Genoese pesto which could also be recognized as a UNESCO heritage.
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The first place to eat pesto in Genoa is The Genoese by Roberto Panizza, president of the Palatifini Association, creator and promoter of the World Mortar Pesto Championship. They are not with pasta or as minestrone, but here the pesto can be tasted spread directly on the bread. So as soon as you enter, the customer can taste it in a marble mortar. Then you can go to the Trattoria Rosmarino, a stone’s throw from Piazza De Ferrari, Alessandro Massone and Felice Zingarelli, where you can taste the typical Genoese cuisine. You can find quality and seasonal ingredients: here the pesto has a very intense color as well as its scent, even if the mortar is not used. In addition, it comes from a Celle Ligure company, the other ingredients are Sardinian pecorino, 36-month parmesan, Vessalico garlic, Italian pine nuts, Ligurian Riviera oil and coarse salt.
The best restaurants to eat pesto in Genoa
Later we can discover the tradition of pesto al ‘Anchovy, with Giorgia Losi’s trattoria opened in 2015. The beauty is that it has its entrance in Piazza Sant’Elena but one of the windows overlooking Via Prè. A mix of tradition right in the historic center of Genoa. In a few years he became the protagonist in the Gambero Rosso restaurant guide of Italy with the very young chef Simone Vesuviano. Pesto is not only used to season trofie, but there is as much creativity and inventiveness as Roman-style gnocchi or stuffed courgette flowers.
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at the Trattoria da Ugo it’s like going to eat at home with a very familiar atmosphere. Very easy to reach, a few steps from the Duomo and also very close to Porto Antico. Here it is possible to taste characteristic dishes, such as tripe alla genovese, minestrone, stuffed anchovies, fried fish or cuttlefish alla Ugo. Pesto is the indispensable element, together with spinach-based green fettuccine or the classic trofie, both served with potatoes and green beans.