DiNiNg iN gENoa suggestions and addresses - Genova

LEGEND? BCity AreasAREA 1: Historical centre AREA 3: WestAREA 2: Genoa CityAREA 4: EastDescription of each RestaurantnAME OF THE RestaurantAddress (location on map)Ph. and FaxWebsiteE-mailIndicated in guide books: 2 5 6Languages spoken: GB - F - ES!YBTypologyType of bar/restaurantType of cuisineCapacityDaily closing timesHolidaysDaily opening timesInformation and services available (see list)List of Guidebooks that include the restaurant1 Ristoranti di Veronelli2 Ristoranti d’Italia del Gambero Rosso3 Michelin la Guida Rossa4 I Ristoranti d’Italia - Le guidede l’Espresso5 Guida Touring Alberghi e Ristorantid’Italia6 Mangiare e bere in Liguria7 La Guida d’Italia BMW8 Osterie d’Italia9 I Ristoranti dell’Accademia10 Guida ai Ristoranti d’Italia - PanoramaInformation and services available! Reservations= Tourist menuW Groups welcomeY Credit cards acceptedB Air conditioningM Car parking? Outdoor dining areaor terraceN GardenP Disabled access( Luncheon VoucherX Play area11 Alberghi e Ristoranti De Agostini12 Dormire e mangiare meglio De Agostini13 Circuito gastronomico Audi14 Associazione Locali Storici15 Ristoranti Piatto Ardesia16 ORPI17 Piatto del Buon Ricordo18 Ristoranti Genova Gourmet19 Mangiarozzo20 TOP Restaurant - Guida Ristorantidel Buon Mangiare21 DoveForeign languages spoken:GB = EnglishF = FrenchD = GermanES = SpanishOther languages writtenin full

PESTOAnyone coming to Genoa for the first timeknows that they’ll find the simple greensauce known all over the world and will beanxious to try original pesto genovese, afterperhaps hearing much about it or tryingmany imitations, but never having had theoccasion to sample the authentic product.Pesto as we know it today has in fact asomewhat recent history, appearing inmenus only in the mid-19th century in thecookbooks by Ratto and Rossi as “crushedgarlic and basil”. Yet its origins seem tohave begun much earlier, as far back as the12th century, when a sauce was made inother parts of Europe by crushing garlic andoil together in a mortar; a recipe that foundits way to Genoa with the opening of thecity’s first abattoir in Soziglia where thesauce was used specifically to preserve theoffal, as well as toflavour the boiledand roasted meats orthe bouillabaissedish from nearbyProvence.It’s impossible toknow who first hadthe idea of addingbasil leaves to thishistoric sauce thathad remainedunchanged forcenturies. Perhapsone day on a whimor as anexperiment… whatever the reason, thesudden spread of pesto as the maincondiment for pasta in Genoa can only betraced back to the 1840’s. Its name wouldcome later, deriving from the method inwhich it is prepared, from ‘pestare’ whichmeans to crush or grind. Traditionally theingredients were crushed in a marblemortar with a wooden pestle.At this point we come to discussing how it’sactually made and with a little luck infinding the right ingredients, and with a fewauthentic tips, anyone can make it at home.The recipe below is the ‘official’ traditionalversion; although you should know thatmany Genoese families jealously guardtheir secret family ingredients and methodsthat make their homemade pesto unique,and even better for any lucky guests.PESTO 7

THE “OFFICIAL” RECIPEIngredients• Four bunches of basilico genovese PDO(60-70 g of leaves)• 45-60 g of parmesan cheese (seasonedparmigiano reggiano or grana padano)• 20-40 g of Sardinian pecorino cheese• 60-80 cc of Extra Virgin Olive Oil PDOfrom LiguriaWash the basil leaves, which must be soft andcome from plants no more than 2 months old,and dry them carefully on a paper towel.Place the garlic into a large marble mortaralong with a few grains of salt and begin tocrush with the pestle, which should be madeof olive tree wood.Add the pine kernels and continue to crushuntil you get quite a coarse pulp.Add the basil leaves and continue tocrush gently, then add the cheese and mixeverything together.Soften the mixture by adding olive oil,little by little, until it reaches a smooth andcreamy consistency, then transfer to a mixingbowl and mix with the rest of the oil using awooden spoon.A few tips:Never press the basil leaves too hard, butrotate the pestle gently along the sides ofthe mortar so that they tear without beingcrushed. The pesto should be made inmild temperatures and not take too long asoxidation with alter the taste and colour ofthe basil.The amount of garlic you use can be alteredto suit your personal taste, but leaving it out• 10 g of sea salt• 30 g of pine kernels(from Pisa or the Mediterranean)• One or two cloves of garlic(Vessalico garlic is best for its delicateflavour)completely will alter the authentic flavour.Some people, mostly from the Riviera, add alittle curd or hazel nuts, which are acceptableadditions. Whereas cashew nuts and parsleyare an absolute no no!Where practical, you should avoid using anelectric blender as the steel blades and heatproduced alter the flavour of the sauce.Before adding to the pasta of choice - trofie,troffiette, trenette, mandilli de saea (minilasagne), testaieu (testaroli) - a good tip is todilute the sauce a little with the water drainedfrom the pasta.If you fancy it, you can also boil a fewpotatoes or string beans with the trenettepasta, to make trenette avvantaggiae, acomplete and satisfying typical dish.Finally, pesto can be preserved for a few daysin the fridge by covering it with extra oliveoil to avoid oxidation, which should then bedrained when it comes to be used.8 THE “OFFICIAL” RECIPE

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Historical CENTREArea 1PRICE RANGE 40/60 EUROsbelugaPiazza di Sarzano 2 Ar - 16128 (D6)Ph. and Fax +39 010 25 435 53benchriet1970@hotmail.itIndicated in guide books: 6Languages spoken: F - ES!WYBcantine squarciaficoPiazza Invrea 3r - 16123 (c5)Ph. +39 010 24 708 23 - Fax +39 010 24 708 59www.squarciafico.itcantinesquarciafico@tiscali.itIndicated in guide books: 2 5 6 12Languages spoken: GB - F - ES!YBchichibioVia D. Chiossone 20r - 16123 (c6)Ph. and Fax +39 010 24 761 91Indicated in guide books: 1 2 4 5 8Languages spoken: GB - F!=WYBPda toto al porto anticoMolo Ponte Morosini Sud 19/20 - 16126 (b4)Ph. +39 010 25 438 79 - Fax +39 010 25 175 81www.Restaurantdatoto.itristoto@tiscali.itIndicated in guide books: 1Languages spoken: GB!YBM?Plupo antica trattoriaVico Monachette 20r - 16126 (a4)Ph. +39 010 26 70 36 - Fax +39 010 40 325 40www.lupoanticatrattoria.itinfo@anticatrattorialupo.itIndicated in guide books: 3 5 15 18Languages spoken: GB - F!=WYB?PRodizio Brasileiro 2Via della Marina 3r - 16128 (d5)Ph. +39 010 25 117 65 / 4www.rodizio2.itrodiziobrasileiro@libero.itLanguages spoken: GB - ES - Portuguese!RestaurantTypical restaurantGenoese, internationaland Mediterranean cuisineCapacity: 60mondayend of augustlunch / dinnerRestaurantHistoric typical restaurantGenoese, Italianand Mediterranean cuisinetwo weeks in augustlunch / dinnerRestaurantElegant restaurantGenoese, Italian, international,creative cuisine, celiac-friendlyCapacity: 70saturday and sunday lunchaugustlunch / dinnerRestaurantElegant restaurant and on seafrontMediterranean cuisineCapacity: 50sunday open on reservation onlyaugustlunch / dinnerRestaurant / Ligurian craft shopRestaurant historic and romantic style ‘30sTraditional and creative Genoese cuisineCapacity: 50wednesdayfrom 18th july to 7th aug / from 23th to 25th dec.lunch / dinner / in summer only dinnerEthnic restaurant / PizzeriaTypical restaurantItalian, international cuisine,Brazilian churrascariaCapacity: 200tuesdayalways opendinner10 Historical CENTRE

Historical CENTREArea 1PRICE RANGE 40/60 EUROssapori e...Corso Quadrio 4r - 16128 (d5)Ph. +39 010 30 287 30www.braceriasapori.comsapori.e@hotmail.itLanguages spoken: GB - F!YBMP(sohoVia al Ponte Calvi 20r - 16124 (b5)Ph. +39 010 86 925 48 - Fax +39 010 57 405 39www.Restaurantsoho.itsoho-pescheria@yahoo.itIndicated in guide books: 2Languages spoken: GB - D - F - ES - Russian!=WYB?Ptrattoria archivolto mongiardinoArchivolto Mongiardino 2r - 16123 (c5)Ph. +39 010 24 776 10www.archivoltomongiardino.itIndicated in guide books: 1 4Languages spoken: GB - D!WYBPtrattoria da rinaMura delle Grazie 3r - 16128 (c5)Ph. +39 010 24 664 75 - Fax +39 010 24 785 09www.Restaurantdarina.itinfo@Restaurantdarina.itIndicated in guide books: 2 3 4 6 15 18Languages spoken: GB - F - ES!=WYBMRestaurant / SteakElegant restaurantInternational cuisineCapacity: 40always openaugustlunch / dinnerRestaurant / Fish shopElegant and historic restaurantItalian, international cuisine,celiac-friendlyalways openlunch / dinnerTrattoriaHistoric typical restaurantGenoese cuisine, celiac-friendlyCapacity: 30from 15th august to 10th septemberdinnerRestaurantHistoric typical restaurantGenoese cuisine, celiac-friendly;fish specialtiesCapacity: 100mondayaugustlunch / dinnerThe traditionGenoese BREAKFASTIf you’re a morning person and you find yourselves strolling along the streets of Genoa before 9 a.m.,notice the bars and coffee shops you pass… go inside or just take a glance through the windows…Chances are you won’t see people throwing back a quick coffee at the counter like in other Italiancities… but students, businessmen and women, and elderly ladies and gentlemen, intent onenjoying their breakfast. In Genoa, breakfast is more like a ritual to be performed without hurrying,in the tranquillity of one’s own kitchen or in company at the counter or tableof your favourite bar. You’ll notice that almost everybody is going for a slice offocaccia, usually still warm from the oven, and some of the more uninhibitedlocals like to dip it in their cappuccino. In fact that’s just how the focaccia cameto realise its many different flavours, changing completely when accompaniedwith sweet or savoury flavours. You’ll notice there are also those who prefer theirbreakfast a little sweeter, who might have a biscotto del lagaccio in their hand, atypical dry biscuit found only in Genoa and that takes its name from the districtwhere they were originally produced or perhaps a caporale, a sugar-coatedbiscuit similar to sponge fingers that absorbs the caffelatte perfectly.Historical CENTRE 11

Historical CENTREal giardino degli indoratoriVico degli Indoratori 47r - 16123 (c5)Ph. and Fax +39 010 25 435 36 - 340 85 474 11www.mentelocale.italgiardinoindoratori@libero.itIndicated in guide books: 19Languages spoken: GB - D - F!YB?P(al teatro di campopisanoVico di Campopisano 15r - 16128 (d5)Ph. +39 010 25 118 29Indicated in guide books: 4Languages spoken: GB - F!=WYB?Pal velieroVia Ponte Calvi 10r - 16129 (b5)Ph. +39 010 24 657 73 - Fax +39 010 27 707 22Indicated in guide books:1 2 3 4 5 9 11 12 15 16 18Languages spoken: GB - D - F - ES!=WYBPamadeusPiazza della Nunziata 40r - 16124 (b5)Ph. +39 010 24 710 39Area 1PRICE RANGE 20/40 EUROsRestaurant / BarTypical restaurantGenoese, Italian,international and Mediterranean cuisineCapacity: 25+16sundaymid augustlunch / dinnerRestaurantElegant and historic restaurantGenoese, internationaland Mediterranean cuisine, celiac-friendlyCapacity: 50sundayaugust and septemberlunch / dinnerRestaurantHistoric restaurantFish specialtiesCapacity: 50mondayfrom 12th august to 12th septemberlunch / dinnerRestaurant / PizzeriaTypical restaurantItalian cuisineCapacity: 110/120Languages spoken: GB - F!=WYB(ancioe belle donneSalita San Gerolamo 6r - 16124 (b6)Ph. +39 010 25 342 55infotrattoria@gmail.comIndicated in guide books: 2Languages spoken: GB=WYNantica cantina i tre merlisaturday lunchalways openlunch / dinnerRestaurantTypical restaurantGenoese cuisineCapacity: 55+60sundayjanuarydinnerRestaurant / Wine bar with kitchenVico dietro il coro della Maddalena 26r - 16124 (b6) Elegant and historic restaurantPh. +39 010 24 740 95 - Fax +39 010 24 740 42Genoesewww.itremerli.itand international cuisine, celiac-friendlyanticacantina@itremerli.itCapacity: 100Indicated in guide books: 3 4 5 10 11 15 18sunday / saturday lunchLanguages spoken: GB - Falways openWYBPlunch / dinner12 Historical CENTRE

Historical CENTREArea 1PRICE RANGE 20/40 EUROsantica osteria di vico pallaVico Palla 15r - 16128 (c4)Ph. +39 010 24 665 75 - Fax +39 010 36 244 58www.vicopalla.itacap29@libero.itIndicated in guide books: 2 3 4 6 10 18Languages spoken: GB - F - ES!YBPantica trattoria maria del portoPiazza Caricamento 21/22r - 16123 (c5)Ph. +39 010 24 618 45e.marrosu@tin.itRestaurant / Trattoria / TavernTypical restaurantGenoese cuisineCapacity: 80mondaytwo weeks in augustlunch / dinnerTrattoriaHistoric typical restaurantGenoese cuisineCapacity: 200Languages spoken: GB!YB?a-o vegiu caruggioVia San Lorenzo 41r - 16123 (c5)Ph. +39 010 25 413 90sunday evening / mondayone week in february / two weeks in novemberlunch / dinnerRestaurant / PizzeriaTypical restaurantGenoese cuisineCapacity: 75Languages spoken: GBau caféVia del Portello 14r - 16124 (b6)Ph. +39 010 24 809 53 - Fax +39 010 89 946 57www.aucafe.itinfo@aucafe.itLanguages spoken: GB - F!YBbakariVico del Fieno 18r - 16123 (c6)Ph. +39 010 24 761 70www.bakari.itinfo@bakari.itLanguages spoken: GBYBbeautiful loserVico dietro il coro di San Cosimo 6r - 16128 (c5)Ph. +39 010 25 412 54www.beautifulloser.itinfo@beautifulloser.itLanguages spoken: GB - F!WYBalways openlunch / dinnerRestaurantHistoric and elegant restaurantGenoese and Mediterranean cuisineCapacity: 20sundayaugustlunchRestaurantRestaurant decorated in Art NouveauCreative cuisineCapacity: 60sunday / saturday lunchlunch / dinnerRestaurant / SteakHistoric and elegant restaurantInternational cuisineCapacity: 50mondayfrom june to septemberlunch / dinnerHistorical CENTRE 13

Historical CENTREbicuArea Porto Antico (c4)Via Magazzini del Cotone - Modulo 4 - 16128Ph. +39 010 25 34 05www.bicu.itinfo@bicu.it - genova@bicu.itLanguages spoken: GB - D - F - ES!=WYBM?P(Britannia pubVico Casana 76r - 16123 (c6)Ph. +39 010 24 745 32Languages spoken: GB - F?(caffé porto francoVia Sottoripa 1r - 16124 (b5)Ph. +39 010 24 768 36Indicated in guide books: 2Area 1PRICE RANGE 20/40 EUROsTrattoria / PubRestaurant on seafrontRecipes using beer cuisine,celiac-friendlyCapacity: 450always openlunch / dinnerRestaurant / PubHistoric restaurant; smoking roomGenoese cuisine, sandwich shopCapacity: 80/90sundaytwo weeks in augustlunch / dinnerRestaurant / BarTypical restaurantGenoese and Italian cuisineCapacity: 40Languages spoken: GB - ESWYB?(sundayalways openlunch / dinner (saturday dinner on reservation)The recipeFOCACCIA GENOVESE (Fügassa)The focaccia has a long history, thought to date back to the 11th century, but there arecertainly mentions of it in documents from the 14th century. Today it’s Genoa’s typicalfinger-food, something you can eat on the hoof. Each bakery makes their own variety,it’s difficult to find two identical ones in the city, some are oilier, some thicker, but theimportant thing is that it has holes where the oil and salt gathers, and sends your tastebuds crazy when you reach them… especially if you eat it “upside down”, with the crispyside on your tongue (try it and you’ll see)!Ingredients: 500 g soft wheat flour, 1 dl extra virgin olive oil, 30 g salt, 30 g yeast, water.Preparation: With the flour form a well on the work surface. Dissolve the yeast with a littlewarm water and add it to the flour and start kneading as you would when making bread.Let the mixture rise under a warm tea towel in a warm place for 2 hours. Take the mixtureand add the remaining flour and oil and knead into a softmix. Allow it to rise for another 2 hours. Then flatten outthe mixture with your hands into a baking tray and makethe indents where the oil will collectwith your fingers. Sprinkle with saltand let it rest a little longer beforeplacing in a pre-heated oven at200-230°C for about 30 minutesor until it becomes a nice goldencolour.14 Historical CENTRE

Historical CENTREArea 1PRICE RANGE 20/40 EUROscapitan baliano Restaurant / Pizzeria / Bar / Snack bar / Take away restaurantPiazza Matteotti 11r - 16123 (c6)Ph. +39 010 26 52 99Mob. +39 320 14 239 56Indicated in guide books: 2International restaurantGenoese and Italian cuisineCapacity: 50 indoor and 30 outdoorLanguages spoken: GB - F - ES - Russian=WYB?(e prie rosseVia Ravecca 54r - 16128 (d6)Ph. +39 010 25 125 91Languages spoken: GB - F - ESYB(Gaia RestaurantVico dell’Argento 13r - 16124 (b5)Ph. and Fax +39 010 24 616 29always openlunch / dinnerRestaurantFriendly and informal restaurantGenoese, Italian, internationaland Mediterranean cuisine, celiac-friendlymeat specialtiessunday lunchalways openlunch / dinnerRestaurantTypical restaurantGenoese and Italian cuisineCapacity: 50 in winter and 80 in summerLanguages spoken: GB - F!WYB?(GinoVia Doria 4r - 16126 (a4)Ph. +39 010 25 148 32Indicated in guide books: 3Languages spoken: GB - D - F - ESYBgrotta azzurraPiazza Cavour 19/21r - 16128 (c5)Ph. +39 010 24 68 510Mob. +39 346 1812862sunday / saturday lunchone week in january / 4 weeks in july / augustlunch / dinnerRestaurant / PizzeriaHistoric restaurantItalian cuisineCapacity: 30mondayalways openlunch / dinnerTrattoriaHistoric typical restaurantMediterranean cuisineCapacity: 70Languages spoken: GB - F!WPi tre merli Restaurant porto anticomondaylunch / dinnerRestaurantCalata Cattaneo 17 - 16128 (c5)Scenic restaurant and on seafrontPh. +39 010 24 644 16Genoese, internationalFax +39 010 24 654 66and Mediterranean cuisine, celiac-friendly;www.itremerli.it - portoantico@itremerli.itwood-burning oven and fresh fishIndicated in guide books: 4 5 10 11 15 18Capacity: 160 + 80 in dehorLanguages spoken: GB - F - Russian - Polish - Latvianalways openWYB?Plunch / dinnerHistorical CENTRE 15

Historical CENTREil baluardoVia Calata Marinetta 18/20/22 - 16128 (c4)Ph. +39 010 24 665 09info@Restaurantilbaluardo.itArea 1PRICE RANGE 20/40 EUROsRestaurant / PizzeriaElegant restaurant and on seafrontItalian, Ligurian cuisine and seafoodCapacity: 120Languages spoken: GB - F - ES - Arabicmonday / january!=WYB?NPXlunch / dinnerIl crooner italiano swing club restaurant Restaurant / Live musicVia dei Giustiniani 69 / 71r - 16123 (c5)Ph. +39 010 25 184 45www.crooner.itinfo@crooner.itLanguages spoken: GB!WYBPil fabbroSwing club restaurantLigurian cuisineCapacity: 90tuesday (except holiday eves)dinnerRestaurantVico al Campanile delle Vigne 17/19r - 16123 (c5)Typical restaurantPh. +39 010 26 58 71Genoese, Italian and international cuisineCapacity: 50/80Languages spoken: GB - F - ES!YB?il nuovo ducaleSalita all’Arcivescovado 7/9r - 16123 (c6)Ph. +39 010 24 732 33Languages spoken: ES!=WYBP(indarsenaVecchia Darsena - Edificio Cembalo (b4)Calata Andalò Dinegro 4 - 16126Mob. +39 347 71 390 20www.indarsena.itIndicated in guide books: 6Languages spoken: GB - F - ES!YB?Pin vino veritasVico delle Vele 27r - 16128 (c5)Ph. +39 010 24 722 93Indicated in guide books: 6 9Languages spoken: GB - F - Russian!=WYBPsunday15th augustlunch / dinnerRestaurant / PizzeriaHistoric restaurantGenoese and Mediterranean cuisineCapacity: 90mondayaugustlunch / dinnerRestaurant / Oyster barRestaurant on seafrontFrench cuisineCapacity: 35tuesdayalways opendinnerRestaurant / RisotteriaHistoric restaurantMediterranean cuisine, celiac-friendlyCapacity: 45/50always openend of julydinner16 Historical centre

ERLEBNISTIPPIm Nationalparkzentrum Federow beobachtenSie mit Live-Kameras einen Adlerhorst.Sie erleben auf diese Weise Fischadlerhautnah bei derAufzucht ihrer Brut.;TIPP FÜR GARTENFREUNDEDer Blütengarten in Malchow, langjähriggestaltet von der Familie Bargfried,ist in jedem Monat eine Pracht. EineOase der Nutzpflanzen ist der WangelinerGarten bei Plau. Mit neun thematischenAbteilungen vom Kräuter- biszum historischen Nutzpflanzengarten.!AUF EINEN BLICK• Die Müritz mit dem Nationalpark amOstufer• Mecklenburgische Schlösser undGutshäuser• Entspannung pur – die Weite und Ruheder Seenlandschaftzur Fischadlerbeobachtungsstation. Am Rande desNationalparks erreichen Sie die Müritz. Ein abendlicherBummel durch das Hafenstädtchen Waren ist einbesonderer Genuss. Neustrelitz/Umgebung – Waren:60 – 63 km (kann um 16 km durch Bahnfahrt einfachverkürzt werden).4. Tag: Kölpinsee und FleesenseeGäste der 6 Tages-Tour um die Müritz kürzen hierab, radeln direkt nach Röbel (42 km) und dannweiter nach Rheinsberg (Beschreibung Tag 7). Kölpin-und Fleesensee begleiten Sie auf Ihrem Wegnach Malchow. Nach kurzer Zeit erreichen Sie dasWisentgehege am Damerower Werder. Sie umrundenden Fleesensee bis Malchow, das liebevoll „Perle derSeenplatte“ genannt wird. Die schöne Altstadt mitDrehbrücke, Stadtwindmühle und Kloster lohnt einenBummel. Waren – Malchow: 36 km.5. Tag: Der Plauer SeeIn einer großen Runde erkunden Sie heute die Landschaftum den Plauer See. Der Bärenwald ist einebesondere Attraktion. Weiter lohnt der WangelinerBauerngarten einen Abstecher. Dann rollen Sie nachPlau mit seiner Festung aus dem 13. Jahrhundert.Per Schiff über den Plauer See und Petersdorfer Seezurück nach Malchow. Malchow – Plau und Schifffahrtzurück nach Malchow: 31 km.6. Tag: An der MüritzEingebettet in die Wälder der Seenplatte hat sichan den Ufern der Müritz ein kleines Naturparadieserhalten können. Am Seeufer entlang fahren Sie nachRöbel. Die Hafenstadt mit mittelalterlichem Ortskernund den bunten Fachwerkhäusern liegt malerisch umden Binnensee gruppiert. Malchow – Röbel/Gotthun:28 – 36 km.7. Tag: Naturerlebnis KleinseenplatteBis Vipperow radeln Sie am Müritzufer mit vielenBademöglichkeiten. Sie erreichen mit Lärz den Randder Kleinseenplatte. Fließe und Kanäle verbinden hierzahllose Seen. Romantische Badestellen und kleineOrtschaften wie aus einer anderen Zeit tauchen unvermitteltauf und laden zur Rast. Nach einem letzteneindrücklichen Tag erreichen Sie Rheinsberg. Röbel/Gotthun – Rheinsberg: 53 km.8. Tag: Auf Wiedersehen in MecklenburgAbreise oder individuelle Verlängerung.€LEISTUNGEN• Landpartie-individuell Servicepaket (S. 7)• Landpartie Plus: Schifffahrt Plau – Malchow(vom 01.05. – 15.09.2014)• Persönliche Begrüßung und InfogesprächEXTRAS• Tourenrad 8-Gang/Rücktritt oder 24-Gang-Schaltung: € 60,-• Landpartie-Elektrorad 8-Gang/Rücktritt: € 150,-• Kinderermäßigung: 25% im Zustellbett bis 14Jahre bei zwei vollzahlenden Erwachsenen• Kostenlose Parkmöglichkeit in Rheinsberg,Privatparkplatz am Hotel (Komfort): € 15,- proWoche, zahlbar vor Ort• Bahnfahrt 2. Kl. ab jedem deutschen Bahnhofje Strecke € 59,-, mit Bahncard € 51,50DIE MECKLENBURGISCHEN SEENPreis p. P. DZ EZ HP8 Tage / 7 Nächte, Mecklenburgische SeenrundeRomantik: 745,- € 940,- € 185,- €Komfort: 565,- € 695,- € 135,- €Saisonzuschlag 01.06. – 31.08.2014: € 25,-Ausschlaggebend für die Berechnung des Saisonzuschlagesist der Starttag.6 Tage / 5 Nächte, Müritz-RadrundeRomantik: 495,- € 580,- € 135,- €Komfort: 395,- € 510,- € 95,- €Saisonzuschlag 01.06. – 31.08.2014: Romantik € 25,-Ausschlaggebend für die Berechnung des Saisonzuschlagesist der Starttag.Preis p. P. DZ EZZusatznächte Rheinsberg p. P. Ü/FRomantik: 55,- € 75,- €Komfort: 40,- € 50,- €• Zeitraum: 25.04. – 27.09.2014• Starttage: Freitag, Samstag21

Historical CENTREArea 1PRICE RANGE 20/40 EUROsold port barMarina Porto Antico - Ponte Morosini Nord 47/48 - 16126 (b4)Ph. +39 010 24 696 25www.oldport.itinfo@oldport.itLanguages spoken: GB - F - Greek - Russian!=WYB?Pombre rosseVico degli Indoratori 20r - 16123 (c5)Ph. +39 010 27 576 08Indicated in guide books: 2 5 6 11 18Languages spoken: GB - F - ES!Y?P(ostaja do castelloSalita di S. Maria di Castello 32r - 16122 (d5)Ph. +39 010 24 689 80Restaurant / BarRestaurant on seafrontGenoese cuisineCapacity: 80 + 80 outsidesaturdaytwo weeks in mid augustlunch / dinnerRestaurantTypical restaurantGenoese and Mediterranean cuisineCapacity: 45 + 35 in summersaturday and sunday lunchfrom 15th to 31th august / from 1st to 7th januarylunch / dinnerTrattoriaHistoric restaurantGenoese and Italian cuisineCapacity: 36Languages spoken: GB!=WY(sunday and monday eveningjanuarylunch / dinnerThe recipeBISCOTTI CAPORALI (CAPORALI BISCUITS)Ingredients: 6 egg yolks, 210 g of sugar, 140 g of flour, 7 egg whites, 40 g of potatostarch, grated rind of 1 lemon, salt, icing sugar or vanilla.Preparation: In a mixing bowl, gently mix the egg yolks with 140 g of sugar until you geta clear, dense and risen cream. Whilst mixing, add 2 tablespoons of warm water. Whenthe mixture is ready, add the flour sieved with the potato starch and add the lemon rind.Carefully work the mixture into a smooth dough. Set aside, then whisk the egg whiteswith a pinch of salt into a dense cream. When the whites begin to firm up, add theremaining 70 g of sugar and continue to whisk.Carefully knead together the two mixtures.Put the dough into a pastry bag witha smooth lip and squeeze intofingers arranged on a greasedbaking tray or grease proofpaper. Place in a fan-ovenat 160°C for about 20minutes, leaving the ovendoor slightly open. Allowto cool and sprinkle thebiscuits with the icingsugar.20 Historical CENTRE

Historical CENTREosteria san bernardoVia San Bernardo 7/9r - 16123 (c5)Ph. +39 010 20 911 56Mob. +39 348 92 592 18Area 1PRICE RANGE 20/40 EUROsTrattoriaTypical restaurantGenoese cuisine,serves historians almost forgottenCapacity: 40Languages spoken: GB - ES!=WY?osteria sopra il mareVico Cicala 5r - 16124 (b5)Ph. +39 010 27 581 88sunday evening and mondaylunch (only sunday from the end of september to mid june) / dinnerRestaurant / TavernTypical restaurantGenoese and Mediterranean cuisineCapacity: 28Languages spoken: GB!=WYBP(pandemonioVia Lomellini 18/20r - 16124 (b5)Ph. +39 010 27 590 14www.pandemonio.bizinfo@pandemonio.bizLanguages spoken: GB - F - ESYBpansÖn dal 1790Piazza delle Erbe 5r - 16124 (c6)Ph. and Fax +39 010 24 689 03Restaurantpanson@underitalia.comIndicated in guide books: 1 3 4 6Languages spoken: GB - F - ES!=WYB?pintori cibi e vini pregiatiVia San Bernardo 68r - 16123 (c5)Ph. +39 010 27 575 07Indicated in guide books: 1 3 4mondayaugustlunch / dinnerRestaurantElegant historic restaurantGenoese and Mediterranean cuisineCapacity: 40sundayafter january 6thdinnerRestaurantElegant historic restaurantGenoese cuisineCapacity: 75sunday eveningfrom 8th to 22th augustlunch / dinnerRestaurantHistoric restaurantGenoese and Sardinian cuisineCapacity: 30Languages spoken: GB - F - ES!WYpizzeria di vico dei biscottiVico dei Biscotti 4r - 16123 (c6)Ph. +39 010 25 189 90www.vicodeibiscotti.compizzeriadivicodeibiscotti@gmail.comLanguages spoken: GB - F - ES!WYB?P(sunday and mondayfirst two weeks in september / Christmas Timelunch / dinnerRestaurant / PizzeriaTypical restaurant with big screenfor sporting eventsLigurian cuisineCapacity: 300saturday and sunday lunchalways openlunch / dinnerHistorical CENTRE 21

Historical CENTREristorante arabo nabilVico Falamonica 21r - 16123 (c6)Ph. +39 010 24 761 14www.arabonabil.itnabil@arabonabil.itIndicated in guide books: 2Languages spoken: GB - Arabic!=Y(ristorante il balconeSalita Pollaiuoli 22r - 16123 (c6)Ph. +39 010 25 52 06Area 1PRICE RANGE 20/40 EUROsEthnic restaurantTypical restaurantArabic cuisineCapacity: 50saturday lunch / sunday and mondayfrom 15th august to 15th septemberlunch / dinnerRestaurantTypical restaurantGenoese cuisineCapacity: 35Languages spoken: GB - F!YB(ristorante macelleria maxelàVico Inferiore del Ferro 9r - 16124 (b6)Ph. and Fax +39 010 24 742 09www.maxela.itgenova@maxela.itIndicated in guide books: 5 12Languages spoken: GB - D!YB(ristorante PERICOVia Vallechiara 20r - 16125 (b5)Ph. and Fax +39 010 27 593 37always openlunch / dinnerRestaurantHistoric restaurantItalian cuisine, specialty meatCapacity: 60always openlunch / dinnerRestaurantElegant restaurantGenoese cuisineCapacity: 70Languages spoken: GB!=WYBalways openlunch / dinnerThe traditionEASTER IN GENOAEaster being the first celebration after a long period of abstinence and sacrifice, traditiondictates that it is celebrated by bringing a delicious and sumptuous lunch to the table. Firstthing in the morning an egg was offered to the head of the family as a wishing of prosperityand fertility, and this ingredient was then the protagonist of the menu. The starter was boiledeggs stuffed with olives and capers, over which an olive leave was placed, which had beenblessed on the previous Sunday. The first course would then be leitughe pinn-e in bròddo(stuffed lettuce). For the main course they would serve cima, the traditional stuffed veal breastand an icon of Genoese cuisine, Easter tart, made with a filling of chard and prescinseua (alocal curdled cheese), enclosed by thirty-three pastry leaves in remembrance of the age ofChrist. For dessert they would often serve cavagnetti, baskets of sweet pastry containing acoloured egg. Easter Monday known as “lunedì de l’Angeo”, has always been dedicated totrips out to the hills: wicker hampers were filled with Sant’Olcese salami, freshly picked favabeans, fresh Sardinian cheese, fried artichoke and whatever was left over from lunch the daybefore, such as the boiled eggs and cima, also breaded and fried. And so with this feast thefamilies spent a happy day out in the countryside.22 Historical CENTRE

Historical CENTREristorante sottosopraVia dei Giustiniani 3r - 16123 (c5)Ph. +39 010 25 415 30Area 1PRICE RANGE 20/40 EUROsRestaurantTypical restaurantGenoese and Italian cuisineCapacity: 70Languages spoken: GB!WYB(ristorante pizzeria triesteVia Balbi 157/159r - 16126 (a5)Ph. +39 010 24 626 45Languages spoken: GB - Fsan matteo ristorante migonePiazza San Matteo 6r - 16123 (c6)Ph. and Fax +39 010 24 732 82Indicated in guide books: 2always openlunch / dinnerRestaurant / PizzeriaTraditional restaurantItalian cuisineCapacity: 40tuesdayalways openlunch / dinnerRestaurantTypical restaurantGenoese and Italian cuisineCapacity: 50/60Languages spoken: GB - F - ESWYBsa pestaVia dei Giustiniani 16r - 16123 (c5)Ph. and Fax +39 010 24 683 36www.sapesta.itinfo@sapesta.comIndicated in guide books: 1 2 4 8 10Languages spoken: GB - ES!WP(sapori di casaPiazzetta San Carlo 1r - 16126 (a5)Ph. and Fax +39 010 24 65 846saporidicasa@yahoo.it!=WY(sopranisPiazza Valoria 1r - 16123 (c6)Ph. +39 010 24 730 30 - Fax +39 010 81 33 66www.sopranis.cominfo@sopranis.comIndicated in guide books: 6Languages spoken: GB!=WYB?P(sunday / monday lunchsummertimelunch / dinnerTrattoriaHistoric typical restaurantGenoese and Italian cuisineCapacity: 68monday, tuesday and wednesday dinner / sundayjuly and augustlunch / dinnerRestaurantTypical restaurantGenoese cuisine, meat and fish specialtiesCapacity: 50mondaydecided yearlylunch / dinnerRestaurant / Pizza wood stoveElegant restaurantMediterranean cuisineCapacity: 60monday evening / saturday and sunday lunch20 days in augustlunch / dinnerHistorical CENTRE 23

Historical CENTREArea 1PRICE RANGE 20/40 EUROsSYNTHESYVia di Canneto il Lungo 102r - 16122 (c5)Ph. +39 010 86 028 75www.synthesy.netinfo@synthesy.netLanguages spoken: GB – ES and Japanese!=WYBP(tiflisVico del Fico 35r - 16128 (c6)Ph. +39 010 25 64 79www.tiflis.ittiflis@tiflis.itIndicated in guide books: 3Languages spoken: GB - F!=WYB?toro sushi & restauranttrattoria alle due torriSalita del Prione 53r - 16123 (c6)Ph. +39 010 25 136 37www.alleduetorri.comprenotazioni@alleduetorri.comIndicated in guide books: 6Languages spoken: GB - ES!WYB(RestaurantElegant typical restaurantMediterranean and Japanese cuisineCapacity: 45sundayaugustlunch / dinnerRestaurant / Wine bar with kitchenHistoric restaurantMediterranean cuisine,grilled meat and fish specialtiesCapacity: 80always openfrom 15th to 22th august / 1st januarylunch / dinnerEthnic restaurantArea Porto Antico - Galleria dell’Elica (c4) Elegant and lounge restaurant; smoking roomVia Magazzini del Cotone - Modulo 3 - 16128Japanese cuisine,Ph. +39 010 86 043 86raw and cooked specialtieswww.torosushi.itCapacity: 100torosushi@fastwebnet.itmondayLanguages spoken: GB - Falways open!YBM?PdinnerRestaurant / TrattoriaHistoric restaurantGenoese cuisine, celiac-friendlyCapacity: 70sunday / saturday lunchfrom 15th to 30th julylunch / dinnerThe recipeLATTUGHE RIPIENE IN BRODO (STUFFED LETTUCE IN BROTH)Ingredients: 300 g of veal meat, 200 g of offal, 100 g butter, 1 onion,1 stalk of celery, 1 carrot and 1 clove of crushed garlic, a pinch of chopped parsley, freshoregano, the soft part of a bread roll soaked in milk, 40 g of grated parmesan cheese, 4 eggs,flour, nutmeg, salt, 2 large lettuces.Preparation: Wash the lettuces, throwing away the hardest leaves. Boil them for a couple ofminutes, drain and dry carefully on a paper towel. In a saucepan, melt the butter and fry thechopped celery, carrot, onion, garlic and parsley and flavour with a pinch of nutmeg and salt,then remove from the heat. Next add the veal and the other meat that has been diced, witha spoonful of flour, mix well and replace on the heat, allowing to cook gently for around 45minutes, adding a little stock when necessary.When cooked, remove all the ingredients from the broth that has formed and chop everything,adding the soaked bread. Place the resulting mixture into a mixing bowl and add the eggs,cheese and oregano. Mix well and season with salt and pepper. At this stage stuff the cookedlettuce leaves with the mixture, wrapping it around itself to make bundles and securing themwith a piece of string. Place the bundles into a pan and pour over the broth from the meat andcook for a further 10-15 minutes.24 Historical CENTRE

Historical CENTREtrattoria antico galeoneVico Giannini 10r - 16124 (b5)Ph. +39 010 27 591 38Languages spoken: GB - D - Arabic!=WYBPtrattoria da fedeVia Ravasco 4/6/8r - 16128 (d6)Ph. +39 010 25 112 66Languages spoken: GB - F!WYBtrattoria della raibettaVico Caprettari 10/12r - 16123 (c5)Ph. and Fax +39 010 24 688 77www.trattoriadellaraibetta.itIndicated in guide books: 2 4 6Languages spoken:GB - D - F - Czechoslovakian - Russian!WYBPtrattoria delle erbePiazza delle Erbe 8r - 16123 (c6)Mob. +39 347 08 832 94Area 1PRICE RANGE 20/40 EUROsHistoric restaurant and on seafrontGenoese and international cuisineCapacity: 70mondayjanuarylunch / dinnerMarine-style restaurantGenoese cuisine, fish specialtiesCapacity: 35/40sunday and mondayaugustlunch / dinnerTrattoriaHistoric restaurantGenoese cuisineCapacity: 40/45monday15 days in summer and 15 days in winterlunch / dinnerTrattoriaRestaurant / TrattoriaTrattoriaTypical restaurantGenoese, seafood and land cuisineCapacity: 60Languages spoken: GB - F!Y?trattoria emmaPiazza del Serriglio 12 - 16123 (b5)Ph. and Fax +39 010 25 111 31Languages spoken: GB - F - ES!=WY?N(trattoria francaVico Lepre 4/8r - 16123 (b5)Ph. +39 010 24 744 73Restaurantfranco@live.itIndicated in guide books: 4 18Languages spoken: GB - F - ES!=WYBP(always openlunch / dinnerTrattoria / PizzeriaHistoric restaurantGenoese and Italian cuisineCapacity: 104tuesdaydecided yearlylunch / dinnerRestaurantHistoric typical restaurantGenoese and Mediterranean cuisineCapacity: 40sunday / monday15 days in augustlunch / dinnerHistorical CENTRE 25

Historical CENTREtrattoria il galeoneVia San Bernardo 55r - 16123 (c5)Ph. +39 010 24 684 22Indicated in guide books: 3Area 1PRICE RANGE 20/40 EUROsTrattoriaTypical restaurantGenoese cuisineCapacity: 45/50!trattoria la santaVico degli Indoratori 1r - 16123 (c5)Ph. and Fax +39 010 24 726 13www.trattorialasanta.comenrico.fiorenza@fastwebnet.it!=WYBtrattoria l’oste ubriacoVia di Ravecca 75r - 16128 (d6)Ph. +39 010 25 305 18 - Mob. +39 347 01 021 32osteubriaco@hotmail.itsundayaugustlunch / dinnerRestaurant / TrattoriaHistoric typical restaurantGenoese and Italian cuisineCapacity: 40mondayalways openlunch / dinnerRestaurant / TrattoriaHistoric restaurantGenoese cuisineCapacity: 37Languages spoken: GB!=WYBP(Trattoria il leudoVia del Molo 87/89r - 16128 (c4)Ph. +39 010 24 666 33www.illeudo.cominfo@illeudo.comLanguages spoken: GB - ES!=WY?(trattoria rosmarinoSalita del Fondaco 30r - 16121 (c6)Ph. +39 010 25 104 75 - Mob. +39 339 83 015 24www.trattoriarosmarino.itinfo@trattoriarosmarino.itLanguages spoken: GB - D - F - ESWYB?trattoria san carloVia David Chiossone 41/43r - 16123 (c6)Ph. +39 010 25 342 94www.trattoriasancarlo.itinfo@trattoriasancarlo.itIndicated in guide books: 3Languages spoken: GB!WYBPfrom monday to thursday dinner / sundayaugustfrom monday to thursday lunchfriday and saturday lunch and dinnerTrattoria / PizzeriaTypical restaurantGenoese and Italian cuisineCapacity: 60tuesdayfrom the end of august to mid septemberlunch / dinnerTrattoriaSimilar to a restaurant bistroGenoese and Mediterranean cuisineCapacity: 55sunday lunchdecided yearlylunch / dinnerTrattoriaTypical restaurantGenoese cuisineCapacity: 35/40sundayaugustlunch / dinner26 Historical CENTRE

Historical CENTREArea 1PRICE RANGE 20/40 EUROstrattoria scacciapensieriVia di Ravecca 11/13r - 16128 (d6)Ph. +39 010 27 707 28www.trattoriascacciapensieri.itinfo@trattoriascacciapensieri.itLanguages spoken: GB!=(tristano e isottaVico del Fieno 33r - 16123 (c6)Ph. and Fax +39 010 24 743 01www.tristanoeisotta.cominfo@tristanoeisotta.comLanguages spoken: GB - D - F - ES - Polish!=WY(vegia zenaVico del Serriglio 13/15r - 16123 (b5)Ph. +39 010 25 133 32TrattoriaHistoric typical restaurantGenoese cuisinefish specialtiessundayalways openlunch / dinnerRestaurant / PizzeriaHistoric typical restaurantGenoese cuisine, porridge and cheese focacciain the wood stove, celiac-friendlyCapacity: 200mondayaugustlunch / dinnerTrattoriaHistoric restaurantGenoese cuisineCapacity: 70Languages spoken: GB - F!WYBsunday evening and mondayaugustlunch / dinnerThe recipeCIMA (STUFFED VEAL BREAST)With a reputation for being parsimonious or ‘tight’ with their money, urban myths in the citysay that this dish was invented in the 16th century so that the Genoese could save moneyon meat, by filling plates with less expensive ingredients. Whether it’s true or not, the dishhas become one of the richest in Genoese culinary tradition.Ingredients: 700 g of veal bacon, cut in a single thin piece, then sown into a bag with anopening at one end, half a brain, 200 g of offal, 200 g of lean veal meat, extra virgin olive oil,6 eggs, 100 g of grated parmesan, 30 g of pine kernels, 200 g of fresh peas, a few leaves ofmarjoram, 2 cloves of garlic, 1 onion, 1 stalk of celery, 1 carrot, salt and pepper.Preparation: Brown the diced veal meat and offal (previously boiled and with themembrane removed). Allow to cool then cut into very small pieces. Crack the eggsinto a mixing bowl with the parmesan cheese and add the choppedgarlic and marjoram, the pine kernels, boiled peas, pepper and salt.Mix well and fill two thirds of the meat sack. Then sew up theopen end with thread suitable for cooking, wrap the cimain a white cloth and immerse in warm water that has beensalted and flavoured with the carrot, onion and celery.Boil slowly for at least 2 hours, poking the cima with aneedle every so often so that it doesn’t open. Whencooked, drain and remove the sheet. Then place thecima between two plates, with a weight on top, andallow to cool for about 2 hours.Historical CENTRE 27

Historical CENTREArea 1PRICE range up to 20 eurosantica sciamaddaVia San Giorgio 14r - 16128 (c5)Ph. +39 010 24 685 16anticasciamadda@katamail.comIndicated in guide books:2 4 6 10 14Languages spoken: GB - D - F - ES - Portugueseantica vetreria del moloVico Chiuso Gelsa 8r - 16128 (c4)Ph. +39 010 24 687 00www.anticavetreriadelmolo.comanticavetreriadelmolo@yahoo.itLanguages spoken: GBWBPbanano tsunamiArea Porto Antico (c5)Testata Molo Embriaco - 16128tsunami.banano@gmail.comFriggitoriaHistoric restaurantGenoese cuisinesundayjuly and augustlunch / dinnerTrattoria / Tavern / PubHistoric typical restaurantGenoese and Italian cuisine, periodic evening variedregional cuisine and international cuisineCapacity: 120mondayaugustdinnerSnack barRestaurant on seafrontItalian cuisineCapacity: 100Languages spoken: GB?P(always openlunch / dinnerThe recipeTORTA PASQUALINA (EASTER TART)Vegetable tarts are very popular in Liguria. They were probably invented due to theneed to use up leftovers, mixing them with something that could make the unusualcombinations of ingredients go together, therefore, almost any kind of vegetable is used.Yet the most well-known tart in Genoa is undoubtedly the Torta Pasqualina, now famousthroughout Italy and beyond.Ingredients: for the pastry: 500 g of flour, two spoonful of extra virgin olive oil, warm waterand salt.For the filling: 1 kg of Swiss chard, 1 onion, two cloves of garlic, 8 eggs, 100 g of gratedparmesan cheese, 400 g of prescinseua (curdled cheese), marjoram, extra virgin olive oil,salt and pepper.Preparation: Make a mound with the flour and make a well in the middle, pour in the oliveoil, two pinches of salt, and enough warm water to make a soft and smooth dough.After kneading it well, divide the dough into 33 equallysized balls and allow them to rest, after sprinkling withflour and covering with a tea towel. While the dough rests,clean the Swiss chard and boil them with a tiny amountof water. Allow them to drain, press out any excess waterand chop. In a sauce pan, brown the chopped onionand garlic, add the chard and cook for 10 minutes. Pourinto a large mixing bowl and mix with the eggs, 80 g ofparmesan cheese and the chopped marjoram.Continued on p. 3028 Historical CENTRE

Historical CENTREArea 1PRICE range up to 20 eurosBar e caffé Restaurant mauro ritaVarco Ponte Parodi 6 - 16126 (a4)Ph. +39 010 25 55 01Restaurant / BarTypical restaurantGenoese and Neapolitan cuisineCapacity: 40!WB?(bar nunziataPiazza della Nunziata 28r - 16124 (b5)Ph. +39 010 20 910 78saturday and sunday during winter15 days in augustlunchSnack barGenoese cuisineCapacity: 40Languages spoken: GB?(Bigo BarArea Porto Antico (c5)Piazza Cavour - Edificio Millo - 16128Ph. +39 010 24 705 87Languages spoken: GBWYB?(caffé degli specchiSalita Pollaiuoli 43r - 16123 (c6)Ph. +39 010 24 681 93Indicated in guide books: 2Languages spoken: GBYB?(coffee art & liquid labVia Macelli di Soziglia 38r - 16124 (c6)Mob. +39 346 18 298 53myuliquidlab@gmail.comLanguages spoken: GB - F - ES!WBP(cucina casalinga da marioSalita San Paolo 28r - 16126 (a4)Ph. +39 010 25 64 69Languages spoken: GB - ES=WYB(sundayaugustlunchRestaurant / Pizzeria / Snack barElegant restaurantGenoese cuisine,fish specialtiesCapacity: 150always openlunch / dinnerRestaurantHistoric restaurantGenoese and Italian cuisine, celiac-friendlyCapacity: 40sundayalways openlunchWine&Cocktail BarHistoric restaurantLiquid kitchen and mixologyCapacity: 15mondayaugustdinnerTypical restaurantTraditional cuisine based on fishCapacity: 80wednesdayaugustlunch / dinnerTrattoriaHistorical CENTRE 29

Historical CENTREfriggitoria caregaVia Sottoripa 113r - 16124 (c5)Ph. +39 010 24 706 17Indicated in guide books: 8Languages spoken: GB - Fgran ristoroVia Sottoripa 27r - 16124 (c5)Ph. +39 010 24 731 27www.granristoro.comIndicated in guide books: 2Languages spoken: GB - FB?(IL MOLOPonte Francesco Morosini 2 - 16126 (b5)Ph. +39 010 24 610 30www.labanchina.itArea 1PRICE range up to 20 eurosFriggitoriaHistoric typical restaurantGenoese cuisinesunday and mondayjulylunchSandwich shopHistoric typical restaurantItalian cuisinesunday / Christmas / Easter3 weeks during the summerfrom 8.00 a.m. to 7.00 p.m.Restaurant / PizzeriaRestaurant on seafrontGenoese cuisineCapacity: 300Languages spoken: GB - F - ES!WYBM?PContinued. from p. 28monday / summer always open25th decemberlunch / dinnerThe recipeTORTA PASQUALINA (EASTER TART)Drain the prescinseua well, mix with 2 spoonfuls of flour, 2 spoonfuls of oil, 20 g of gratedparmesan cheese, then season with salt and pepper to taste.Now that the ingredients for the filling are ready, prepare the base of the tart. Take 13balls of dough one at a time, and flatten with the mallet, making them as thin as possible,then make them thinner still by hammering with a greased fist until they becometranslucent. Grease the bottom of a tart pan and arrange the 13 leaves to form the base,brushing each with oil, except for the last one.On top of this layer place the Swiss chard and cover with the curdled cheese.Make six indents with a spoon and place an egg in each, with a little salt. Now flatten theremaining 20 balls of dough and arrange them over the top of the filling, greased on bothsides, and try to keep them separate from each other by blowing air under them througha straw can help keep them apart. Ensure that the layers adhere well at the edges, andthen roll inwards to make a crust round the edge.Brush the surface with oil and place in a pre-heated oven at 180 - 200°C for about 50minutes until the tart appears golden with a crispy crust.Other suggestions:Another variation of the Torta Pasqualina is the Torta Cappuccina: this tart is preparedwith the same ingredients, but instead of keeping the vegetables, eggs and cheeseseparate in the filling, they are all mixed together, If you want to experiment with differentfillings, the Swiss chard can be replaced with artichokes, cut into thin slices and fried withoil and chopped onion, and ricotta can be used instead of prescinseua curdled cheese.30 Historical CENTRE

Historical CENTREkilt 2Vico Doria 1r - 16123 (a4)Ph. +39 010 25 138 01www.Restaurantselfservicekilt2.comkilt2@imca2000.itLanguages spoken: GB - F!=WB(kitchenVia San Donato 13r - 16123 (c6)Mob. +39 347 69 333 73kitchengenova@gmail.comLanguages spoken: GBYB(la cabottinaVia San Sebastiano 34r - 16123 (c6)Ph. +39 010 59 03 73Area 1PRICE range up to 20 eurosRestaurant / Self serviceTypical restaurantGenoese and Italian cuisineCapacity: 150always open15th august / 25th december / 1st januaryfrom 12.00 p.m. to 3.00 p.m.Restaurant / PubTypical restaurantItalian cuisineCapacity: 45always openaugustlunch / dinnerTavernTypical restaurantGenoese cuisineCapacity: 60Languages spoken: GB - ES!=WY(la golettaArea Porto Antico - Galleria dell’Elica (c4)Via Magazzini del Cotone - Modulo 3 - 16128Ph. +39 010 25 182 79lagoletta@live.itLanguages spoken: GB - D - ES - RussianWYB?P(LA MANDRAGOLAVico San Cosimo 2 - 16128 (c5)Ph. +39 010 25 182 06sunday and mondayaugustlunch / dinnerPub / Snack barBar on seafrontGenoese and Italian cuisineCapacity: 60monday eveningalways openlunch / dinnerRestaurant / Trattoria / Tavern with kitchenTypical restaurantGenoese cuisineCapacity: 60Languages spoken: GB - F - ES!W?PL’AMBASCIATA DI RECCOVia Boccanegra Marino 3 e 5r - 16126 (a4)Ph. +39 010 86 061 19www.ambasciatadirecco.itlunch, excluding sundayalways openlunch / dinnerRestaurant / Steak / FocacciaHistoric restaurantGenoese cuisineCapacity: 80/180Languages spoken: GB!=WYM?P(always openlunch / dinnerHistorical CENTRE 31

Historical CENTREArea 1PRICE range up to 20 eurosle maschereVia Ponte Calvi 2r - 16124 (b5)Ph. +39 010 24 655 03Languages spoken: GB - F=WYBP(MAGMA OSTARIA & STREET FOODVia Canneto il Lungo 61r - 16123 (c5)Ph. +39 010 20 916 56Languages spoken: GB – F - ES!=WB(mcafé palazzo ducalePiazza Matteotti 5r - 16123 (c6)Ph. +39 010 59 596 48www.m-cafe.itinfo@m-cafe.itLanguages spoken: GB - F!=WYB?NP(mcafé palazzo realeVia Balbi 8r - 16126 (a5)Ph. +39 010 86 082 00www.m-cafe.itinfo@m-cafe.itLanguages spoken: GB - F=WYosteria dal piccolo fabioVia Sant’Agnese 59r - 16124 (a5)Ph. +39 010 25 129 95Historic restaurantItalian, international, Mediterranean and naturalcuisine, meat and fish specialtiesCapacity: 60sundayfrom 15th july to 10th augustlunch / dinnerTrattoriaTavern / Wine bar with kitchenHistoric typical restaurantGenoese, Mediterraneanand Neapolitan cuisine, celiac-friendlyCapacity: 30sundayaugustlunch / dinnerRestaurant / Self service / Snack barHistoric restaurantItalian cuisineCapacity: 70always open15th august / 25th december / 1st januarylunchRestaurant / Self service / Snack barHistoric restaurantItalian and Mediterranean cuisineCapacity: 50always openaugust / 25th december / 1st januarylunchTavernTypical restaurantGenoese and Ligurian cuisineCapacity: 25=WP(portelloPiazza del Portello 4Br - 16124 (b6)Ph. +39 010 54 36 88saturday and sundayalways openlunchPizzeria / Self serviceGenoese and Italian cuisineCapacity: 70Languages spoken: GB=WB(saturday and sundayaugustlunch32 Historical CENTRE

Historical CENTREristorante jamilaVia dei Giustiniani 11/13 - 16123 (c5)Ph. +39 010 24 813 29 - Fax +39 010 40 456 22dnjamila6@gmail.comArea 1PRICE range up to 20 eurosEthnic restaurantTypical restaurantSenegalese and Italian cuisineCapacity: 30Languages spoken: F - Wolof!=Y(ristorante PIZZERIA MAZZINIVia Lomellini 15/17r - 16124 (b5)Ph. +39 010 24 735 16mondaylunch / dinnerRestaurant / Pizzeria / Fast FoodHistoric restaurantItalian and Indian cuisineCapacity: 85Languages spoken: GB!=WBPristorante taggiouVico Superiore del Ferro 8r - 16123 (b6)Ph. +39 010 27 592 25www.taggiou.itinfo@taggiou.itIndicated in guide books: 4Languages spoken: GB - F!=YBP(trattoria da giuliaVico dietro il coro delle Vigne 15r - 16124 (c5)Ph. +39 010 25 56 02Languages spoken: GB - ES!=WYB?P(always openlunch / dinnerRestaurant / Wine bar with kitchenHistoric typical restaurantGenoese cuisineCapacity: 35sundayaugustlunch / dinnerTrattoria / Wine bar with kitchenHistoric restaurantGenoese, Sicilianand Calabrian cuisine, fish specialtiesCapacity: 70always openlunch / dinnerThe recipeCAVAGNETTI BISCUITSIngredients: 450 g of flour, 300 g of butter, 150 g ofsugar, 1 egg, grated rind of 1 lemon,6 boiled eggs with the shellPreparation: make a well in the mound of flour and breakthe egg into it and add the butter, sugar and lemon rind.Knead the ingredients together into a short pastry. Allowto rest and set in the fridge for about an hour, then roll out intoa thickness of about 2 cm and cut out 6 circles. On top of eachcircle play a boiled egg and, as if caging it in, secure in place withcrossed strips of pastry.Place the cavagnetti on a baking tray and bake for 20 minutes at160°C.Historical CENTRE 33

Historical CENTREtrattoria deannaVia del Colle 52r - 16128 (d6)Ph. +39 010 25 110 96Area 1PRICE range up to 20 eurosTrattoriaHistoric restaurantGenoese and Italian cuisineCapacity: 32YB(trattoria ugoVia dei Giustiniani 86r - 16123 (c5)Ph. +39 010 24 693 02prosperino@gmail.comIndicated in guide books: 8Languages spoken: GB - F!Y(saturday and sunday15th augustlunchTrattoriaTypical restaurantGenoese cuisineCapacity: 60sunday and mondayaugust and Christmaslunch / dinnerThe recipeFRITTATA DI CARCIOFI (ARTICHOKE OMELETTE)Ingredients: 5 artichokes (the best are Albenga artichokes), 6 eggs, 50 g of gratedparmesan cheese, the soft part of a bread roll soaked in milk, one onion, parsley,marjoram, extra virgin olive oil, salt and pepper.Preparation: clean the artichokes, removing the hard external leaves and spikes. Washand cut in half, removing any fur inside, and cut into thin slices, starting from the tip.Brown the chopped onion and a handful of chopped parsley in a saucepan with threespoonfuls of olive oil, then add the artichokes, add salt and wait until cooked. Break theegg into another sauce pan, add the parmesan cheese and soaked bread, a spoonful ofchopped marjoram, salt and pepper. Pour the mixture into the pan with the artichokes,stir and cook on a moderate heat for about 20 minutes; turn the omelette andfinish cooking on the other side.A few suggestions: if you’ve already cleaned and washed theartichokes prior to cooking your omelette, you can put themin a bowl of water with half a lemon to preserve them, asthey’ll soon turn black in the air. To avoid your artichokesbeing too bitter, you can add a little milk when cooking them.The omelette can be served warm or at room temperatureaccording to preference.34 Historical CENTRE

Genoa Cityarea 2

Genoa Cityantica osteria dindiPiazza Nettuno 11r (b5 Eastern Genoa)16146 - BOCCADASSEPh. +39 010 30 766 86dindi11r@gmail.comLanguages spoken: GB - F - ES!Y?NPbar ristorante europaGalleria Mazzini 53r - 16121 (c6)Ph. and fax +39 010 58 12 59Area 2Price range 40/60 eurosRestaurantTypical restaurant and on seafrontGenoese cuisinealways openfrom 7th january to 7th februarylunch / dinnerRestaurant / Pizzeria / PubHistoric and typical restaurantItalian cuisineCapacity: 90Languages spoken: GB - Fcreuza dE mÄPiazza Nettuno 2 - 16146 - BOCCADASSE (B5 Eastern Genoa)Ph. and fax +39 010 37 700 91www.ristorantecreuzadema.itosteria-creuza-dema@libero.itIndicated in guide books: 2 3 4 5 6 7Languages spoken: GB - FYBda giacomoCorso Italia 1r - 16145 - FOCE (F9)Ph. +39 010 31 10 41 - Fax +39 010 36 296 47www.ristorantedagiacomo.itinfo@ristorantedagiacomo.itIndicated in guide books: 1 3 4 5Languages spoken: GB - F - ES!=WYBM?Pgran gottoViale Brigata Bisagno 69r - 16129 (d8)Ph. +39 010 56 43 44 / 58 36 44 - Fax +39 010 56 43 44grangotto@libero.itIndicated in guide books: 1 3 4 5 6 7 9 10 17Languages spoken: GB - D - F - ESWYBMPsundayaugustlunch / dinnerRestaurant on seafrontItalian cuisinemenu for food intolerancesCapacity: 46sunday e monday on lunchsecond week of august and first week of januaryi tre merli - ristorante capo santa chiaraVia Santa Chiara 69 (B5 Eastern Genoa)16146 - BOCCADASSEPh. +39 010 37 700 81www.caposantachiara.itinfo@caposantachiara.comLanguages spoken: GB!YB?PRestaurantlunch / dinnerRestaurantElegant restaurantGenoese,Italian and Mediterranean cuisineCapacity: 100sundaydecided each yearlunch / dinnerRestaurantElegant restaurantItalian and Mediterranean cuisine,celiac-friendlysaturday on lunch, sundayfrom 10th to 25th augustlunch / dinnerRestaurantTypical, elegant, historic and on seafrontGenoese, International and Mediterranean,celiac-friendly / Fresh fishCapacity: 70 + 70 in dehoralways openlunch / dinner36 Genoa City

Genoa CityArea 2Price range 40/60 eurosil Parador genovino cucina e cantinaVia alla Stazione per Casella 3 - 16122 (b9)Ph. +39 010 83 113 62 - Fax +39 010 82 848 32www.ilgenovino.itilgenovino@ilgenovino.itIndicated in guide books: 1 2 4 5 15Languages spoken: GB - F!YB?le Ristorante cicale in RustichellocittàVia Macaggi 53r - 16121 (d7)Ph. and fax +39 010 59 25 81www.ristorantecicaleincittà.itlecicale@gmail.itIndicated in guide books: 2 4 5Languages spoken: GB!YBPle Parador perlageVia Mascherpa 4r - 16129 (f8)Ph. +39 010 58 85 51 - Fax +39 010 59 508 07www.leperlage.cominfo@leperlage.comIndicated in guide books: 1 2 3 4 5 6 7 18Languages spoken: GB - F - ES!WYBMlo Ristorante scantinato RustichelloCorso Galliera 97r cancello - 16142 (b10)Ph. +39 010 52 994 55m.mauce@hotmail.itLanguages spoken: GB - F - ES!WYM?Posteria della collinaSalita Cotella Giovanni Maria 4716138 - MOLASSANAPh. +39 010 83 533 90rustichello@tin.itIndicated in guide books: 4!WYBMPosteria tipica toscanaVia Galata 70 - 16121 (c8)Ph. +39 010 58 84 61Indicated in guide books: 4 5 6Restaurant RistoranteTypical restaurantGenoese and Mediterranean cuisineCapacity: 50saturday on lunch / sundayfrom 1st to 6th january / from 15th to 30th augustlunch / dinner)IRistorante / Pizzeria / Locale Restaurant TipicoElegant restaurantItalian cuisineCapacity: 60saturday on lunch / sundaytwo weeks in augustlunch / dinner)IRestaurant RistoranteElegant restaurant and on seafrontMediterranean and innovative cuisineCapacity: 46sundayfrom 12th to 30th augustlunch / dinner)IRistorante / Pizzeria Restaurant / Locale / Pizzeria TipicoHistoric and typical restaurantGenoese and Italian cuisineMix of tradition and experimentationCapacity: 80 + dehormondaydinner)IRestaurant / TavernTypical and rustic restaurantLigurian cuisine / Fresh fishCapacity: 25/30monday e tuesdayfrom 15th august to 15th septemberlunch / dinner)ITavernTypical tuscan and historic restaurantTuscan cuisineCapacity: 50!=WYB?Psundayaugustlunch / dinner)Igenova Genoa città City 37

Genoa CityArea 2Price range 40/60 eurosRistorante novecento - grand hotel savoiaVia Arsenale di Terra - 16126 (a4)Ph. +39 010 27 728 58www.grandhotelsavoia.itIndicated in guide books: 2 5Languages spoken: GB - FYBM?vittorio al mareBelvedere Edoardo Firpo 1 (b5 Eastern Genoa)16146 - BOCCADASSEPh. +39 010 37 601 41 - Fax +39 010 37 601 47www.vittorioalmare.it - vittorioalmare@libero.itIndicated in guide books: 5Languages spoken: GB - F - ES!WYB?voltalacartaVia Assarotti 60r - 16122 (b8)Ph. and fax +39 010 83 120 46www.voltalacartagenova.itinfo@voltalacartagenova.itIndicated in guide books: 3 5 6Languages spoken: GB!YBPzeffirinoVia XX September 20 - 16121 (c7)Ph. +39 010 59 19 90www.zeffirino.cominfo@zeffirino.comRestaurantElegant restaurantGenoese and Italian cuisineCapacity: 140always openlunch / dinnerRestaurantElegant restaurant and on seafrontGenoese and Mediterranean cuisineceliac-friendly (on request)Capacity: 100mondayjanuarylunch / dinnerRestaurantElegant, discrete and romantic restaurantMediterranean cuisinetheme nightsCapacity: 40sundaydecided each yearlunch / dinnerRestaurantElegant and historic restaurantGenoese, International and Mediterranean cuisineceliac-friendlyCapacity: 140Languages spoken: GB - D - F - ES!=WYBalways openlunch / dinnerThe traditionA SWEET FOR EACH SAINTGenoese confectioners have always been regarded as the most inventive and creative.Historically they used honey, and the discovery of the Americas and importation of sugaronly affirmed their position as master sweet makers further, while Genoese housewivesalways tried to invent some kind of dessert with the ingredients that were available at thedifferent times of the year. Tradition dictated that these little treats should never be missingfrom a Genoese table during a holiday, and that the same speciality shouldn’t appear twiceduring the year. January, on the day of the Epiphany, began with anixin, biscuits made withflour, sugar and eggs flavoured with aniseed. The next month would see family dining tablesand bakery windows fill with cubeletti, short pastry filled with marmalade on the occasionof the Saint Agatha’s fair. The sweets known as quaresimali were linked to Catholic ritualsand the tradition of Lent. Legend has it they were invented in a convent by the nuns whowanted to create a dessert that didn’t contravene the strict rules of abstinence that hadto be obeyed during the forty days before Easter: which meant no meat, dairy, eggs, lardor animal fats or wine. These sweets are in fact made from a simple pastry of water, sugarand almond paste, decorated with glaze and coloured confectionary. On the 19th March,38 Genoa City

Genoa CityParador A DUE PASSI DAL MAREVia Casaregis 52 r - 16129 - foce (e9)Ph. +39 010 58 85 43www.aduepassidalmare.itIndicated in guide books: 4 5Languages spoken: GB - F!WYBPRistorante ai due pino RustichelloVia Canevari 185r - 16137 (b9)Ph. and fax +39 010 81 09 34Languages spoken: GB - F - ES!=WYNP(Parador al ciclaminoVia Fossato di Montesignano 13r16141 - San GottardoPh. +39 010 83 611 56 / Mob. +39 347 58 938 13alciclamino@hotmail.itLanguages spoken: F - Arabic!YBM?PRistorante al rustichetto RustichelloVia Carpi 1 - 16138 - CartagenovaPh. +39 010 83 656 27Languages spoken: GB - F!=WYBM(Area 2PRICE range 20/40 EurosRestaurant RistoranteElegant restaurantfriendly and seafaringGenoese and International cuisineCapacity: 45mondayalways opendinner)IRistorante / Pizzeria Restaurant / Locale / Pizzeria TipicoHistoric typical restaurantGenoese and Mediterranean cuisineCapacity: 80tuesday evening / saturday on lunchalways openlunch / dinner)ITrattoria Ristorante / PizzeriaHistoric restaurantGenoese, Italianand Mediterranean cuisineCapacity: 50mondayseptemberdinner)IRistorante Restaurant / Pizzeria / Trattoria / Locale / Pizzeria TipicoHistoric and typical restaurantGenoese and International cuisineBrazier for meatCapacity: 100/120tuesday eveningalways open )lunch / dinnerIthe day of Saint Joseph, patron saint of carpenters, artisans used to offer passers-by,neighbours and friends home-made frisceu co-o zibibbo - pancakes made from water,flour, and raisins fried in boiling oil, which became a more regular featurein households with sweet-toothed children. At Easter, cavagnettibiscuits were a must to embellish the dining table, tiny basketsof short pastry containing colour boiled eggs. For All Saintsday, the housewives and grandmothers prepared bacilli andbaletti for the children, little sweets made to look like favabeans and chestnuts, made of flour, sugar, butter, almonds andpine kernels that were then turned golden over a fire to looklike roasted vegetables. For Christmas, the final celebration ofthe year, and the most lavish celebratory meal, panduçe wouldbe found in every house in the city, a sweetbread with raisinsand other dried fruits, soft and spongy if made tall, or crispy ifmade flat… both delicious.genova Genoa città City 39

Genoa CityArea 2PRICE range 20/40 Eurosalle voltePiazza Manin 1Ar - 16122 (b8)Ph. +39 010 81 22 98www.allevolte.netyaice@tiscalinet.itIndicated in guide books: 6Languages spoken: GB - ES!=WYB?(antica hostaria pacetti 1908Via Borgo degli Incrociati 22r - 16137 (c9)Ph. +39 010 83 928 48 / Mob. +39 347 24 838 57www.ostariapacetti.cominfo@ostariapacetti.comIndicated in guide books: 5 15Languages spoken: GB - F!=WYB?PANTICA OSTERIA DELLA FOCEVia E. Ruspoli 72r - 16129 - FOCE (e9)Ph. +39 010 55 331 55 - Fax +39 010 91 631 178www.guidalocaligenova.it/osteriafoceLanguages spoken: GB - D!WYM(antica trattoria dei pescatoriVia dei Pescatori 8r - 16128 - FOCE (f8)Ph. +39 010 58 85 10www.trattoriadeipescatori.cominfo@trattoriadeipescatori.com!WYBantica trattoria osvaldoVia della Casa 2r (b5 Eastern Genoa)16146 - BOCCADASSEPh. +39 010 37 718 81www.trattoriaosvaldo.comsundayaugustlunch / dinnerRestaurant / TrattoriaTypical restaurantGenoese cuisineCapacity: 30 + 30 (in summer)monday (winter only)Languages spoken: GB - Ftwo weeks in novemberwinter: lunch from thurs. to sun. / dinner from tues. to sun.!WYB?N summer: lunch from satur. to sun. / dinner from mon. to sun.antica trattoria piroRestaurantSalita Bertora 5 - 16165 - StruppaPh. +39 010 80 23 04Indicated in guide books: 2 4 5Restaurant / FocacceriaHistoric and typical restaurantGenoese revisited cuisineCapacity: 32saturday on lunch / sundayaugustlunch / dinnerPubHistoric restaurantGenoese cuisineCapacity: 100saturday and sunday on lunchalways openlunch / dinnerRestaurantElegant and historic restaurantGenoese, Friulan,and Mediterranean cuisine, celiac-friendlyCapacity: 50saturday on lunchfrom 2nd to 6th january / from 15th to 19th augustlunch / dinnerTrattoriaHistoric restaurantGenoese cuisineCapacity: 50Typical restaurantGenoese and Mediterranean cuisineCapacity: 70 + 90 (the veranda)!WY?NXmonday / tuesdayfrom 7th to 23th january / from 1st to 20th septemberlunch / dinner40 Genoa City

Genoa CityArea 2PRICE range 20/40 EurosParador axillo trattoria in genovaSalita Inf. Sant’Anna 13r - 16125 (b6)Ph. +39 010 24 659 90axilloge@alice.itIndicated in guide books: 2 4 8Languages spoken: GB!YBRestaurant Ristorante / TrattoriaTypical restaurantGenoese and Ligurian cuisineCapacity: 65saturday and sunday on lunchthree weeks in augustlunch / dinner)Ibagni Ristorante mangini RustichelloRistorante / Pizzeria / Locale Restaurant TipicoLungomare Lombardo 21 - 16145 (b4 Eastern Genoa) Restaurant on seafrontPh. +39 010 36 297 72Genoese, home cooking cuisineLanguages spoken: GB - DY?Parador bar autoViale Brigate Partigiane 3Br - 16129 - FOCE (e8)Ph. and fax +39 010 55 363 59clisonia@libero.itLanguages spoken: GB - F=?(birreria hofbräuhausVia Boccardo 5r - 16121 (c6)Ph. +39 010 54 29 88www.hbgenova.cominfo@hbgenova.comIndicated in guide books: 6Languages spoken: GB - D - Russian!WYB?P(open only in summerlunchI )Trattoria / Ristorante Wine barHistoric barGenoese and Mediterranean cuisineCapacity: 40sundayalways openlunch)ITyrolean and Bavarian cuisineCapacity: 95saturday on lunch / sundaythe two middle weeks in augustlunch / dinnerPub)IThe recipeFRISCEU CO-O ZIBIBBO (saint JOSEPH FRIED PANCAKES)Ingredients: 1/2 kg of flour, 25 g of yeast, ¼ l of milk, 150 g of sugar,the rind of one lemon, 150 g of raisins, salt, vanilla sugar.Preparation: Dissolve the yeast in a little warm milk. In a mixing bowl, mix the flour, milk,sugar, yeast, the lemon rind and a pinch of salt, mixing carefully and ensuring that nolumps form. Allow the mixture to rest for about two hours so it can rise.In the meantime, soak the raisins in warm water. When the dough is ready, drain theraisins and add them to the mixture and heat an abundant amount of oil in a deep saucepan. Drop balls of dough into the hot oil and leave until they expand and turn goldenbrown, then fish out the frisceu with a spoon and place them on a paper towel.Serve warm sprinkled with the vanilla sugar.A few suggestions: you can also soak the raisins in water and liquor for a fuller flavour, oryou can replace the raisins with small pieces of apple. To help the dough rise well, onetrick is to add a little cold sparkling water to the mix.genova Genoa città City 41

Genoa CityArea 2PRICE range 20/40 Eurosbliss vegetarian restaurantVia Teodosia 9r - 16129 (d9)Ph. +39 010 31 063 91Fax +39 010 86 305 84www.blissblissbliss.commail@blissblissbliss.comLanguages spoken: GB - F - ES!WYB(bombay palace ristorante indianoVia Caffa 7/9/11r - 16129 (d9)Ph. +39 010 31 061 90www.bombaypalace.itbombay@libero.itLanguages spoken: GB - Hindi - Tamil=WYBMbottega del reVia Guerrazzi 66r - 16146 (b4 Eastern Genoa)Ph. +39 010 36 286 87Indicated in guide books: 4Languages spoken: GB - ES!YBNPCÀ du driaVia Giordano Bruno 7a - 16146 (b4 Eastern Genoa)Ph. +39 010 36 57 12www.cadudria.itmikygarden@yahoo.itLanguages spoken: GB - F - ES!WYB?P(CAMBUSETTAPiazza Enrico Bassano 2 (b5 Eastern Genoa)16146 - BOCCADASSEPh. +39 010 30 766 00Languages spoken: GB - F!WYB?ci vediamo da romoliCorso De Stefanis 26r - 16142 (a10)Ph. +39 010 86 062 04www.trattoriadelcorso.itRestaurantRelaxing and invigorating, rebalanced againstelectromagnetic fields restaurantInternational and vegetarian cuisineCapacity: 28wednesday evening / sundayfrom 15th to 30th augustlunch / dinnerEthnic RestaurantTypical restaurantIndian, vegetarian and vegan cuisine, celiac-friendlyCapacity: 70saturday on lunchmonday eveninglunch / dinnerRestaurant / Wine barElegant and characteristic barGenoese and Italian cuisine,celiac-friendly, vegetarian dishesCapacity: 45sunday / ten days after Christmastwo weeks in augustdinnerRestaurantRestaurant decorated Art NouveauGenoese cuisineand Ligurian fish specialitiesCapacity: 45sunday evening / monday on lunchalways openlunch / dinnerRestaurant / PizzeriaElegant, on seafront, seafaring restaurantGenoese cuisinefish specialitiesCapacity: 70+30monday / lunch tuesday, wednesday, thursdayalways openlunch / dinnerTrattoriaHomely restaurantGenoese cuisineCapacity: 30Languages spoken: GB!WYB?NPsundayalways opendinner42 Genoa City

Genoa CityParador da domenicoPiazza San Leonardo 3r - 16128 (d7)Ph. +39 010 54 02 89dadomenico@hotmail.itLanguages spoken: GB - D!=WYNRistorante da genio RustichelloSalita San Leonardo 61r - 16128 (d7)Ph. +39 010 58 84 63hide1@virgilio.itArea 2PRICE range 20/40 EurosRestaurant RistoranteTypical restaurantGenoese and International cuisine, celiac-friendlyCapacity: 150mondayalways openlunch / dinner)IRistorante / Pizzeria / Locale Tavern TipicoHistoric and typical restaurantGenoese cuisine, celiac-friendlyCapacity: 60Languages spoken:GB - D - F - ES - Japanese!=WYP(da Parador marcelloPiazzale Marassi 5r16139 - StaglienoPh. +39 010 83 152 40Indicated in guide books: 4 5Languages spoken: GB - F - ES!YBRistorante da tiziano RustichelloVia Granello 27r - 16121 (d8)Ph. and fax +39 010 54 15 40www.datiziano.netristorantedatiziano2009@hotmail.itIndicated in guide books: 3 6 18Languages spoken: F=WYB?P(Parador Da Ü treninVia alla Stazione per Casella - 16122 (b9)Mob. +39 380 31 319 64dautrenin@hotmail.comLanguages spoken: GB - F!=WBM?P(di...vino Ristorante RustichelloVia Montevideo 16 - 16129 (d10)Mob. +39 347 09 163 01Languages spoken: GB - F - ES!=Ysundayaugustlunch / dinner)IRistorante TrattoriaTypical restaurantFish and mushroomsCapacity: 90sunday eveningseptemberlunch / dinner)IRistorante / Pizzeria / Locale Restaurant TipicoTypical restaurantGenoese and Italian cuisineCapacity: 80saturday on lunch / sundayfrom 10th to 20th augustlunch / dinner)ITrattoria / Tavern with Ristorante kitchenTypical restaurantCapacity: 18+20always openlunch / dinner)IRistorante / Pizzeria / Locale Restaurant TipicoElegant restaurantMediterranean, from Basilicataand Apulia cuisineCapacity: 40always openlunch / dinner)Igenova Genoa città City 43

Genoa CitydomcaffèVia San Vincenzo 195r - 16121 (c8)Mob. +39 346 85 874 80imperia3666@hotmail.comLanguages spoken: GB - D - ESWB(enoteca infernottoVia Macaggi 60/62/64r - 16121 (d7)Ph. +39 010 57 032 50Area 2PRICE range 20/40 EurosSnack barJuvenile barMediterranean cuisineCapacity: 70sundaylast week of augustlunch / dinnerWine barTypical barGenoese cuisineCapacity: 36Languages spoken: GB - F - ES!YBPenoteca ristorante solaVia Carlo Barabino 120r - 16129 (e9)Ph. and fax +39 010 59 45 13enotecasola@gmail.comIndicated in guide books:1 2 3 4 5 6 7 9 10 11 12 18Languages spoken: GB - F!WYBMPgalletto al mattonePiazza Alimonda 21r - 16129 (d10)Ph. +39 010 31 35 48info@gallettoalmattone.itIndicated in guide books: 2 4 6 7Languages spoken:GB - F - ES - Portuguese - Thai!WYBM?Pgarden pizza & grillCorso Italia 15 - 16146 (b4 Eastern Genoa)Ph. +39 010 36 252 36Fax +39 010 36 252 64www.ristovip.itgarden@ristovip.itLanguages spoken: GB - F - ES!WYBNP(hostaria da cesiraSalita Salvatore Viale 19r - 16121 (d7)Ph. +39 010 57 045 59ristorantecesira@hotmail.itsunday / three weeks in augustone week after New Year / one week in Easterlunch / dinnerRestaurantElegant restaurantGenoese, Italianand Mediterranean cuisineCapacity: 40sundayaugustlunch / dinnerRestaurantTypical and elegant restaurantGenoese, International,Mediterranean and creative cuisine, celiac-friendlyCapacity: 75saturday on lunch / sundayfrom 8th to 15th januarylunch / dinnerRestaurant / PizzeriaHistoric and elegant restaurant on seafrontLarge garden, ideal for partiesGenoese, Italian and Mediterranean cuisineCapacity: 80tuesday (always open in summer)lunch / dinnerRestaurantHistoric restaurantGenoese and Mediterranean cuisineCapacity: 40Languages spoken: GB!WYB?sundaythe week of 15th augustlunch / dinner44 Genoa City

Genoa Cityil Parador convivioVia Gropallo 1/3r - 16122 (c8)Ph. +39 010 88 76 19ilconvivio.genova@libero.itLanguages spoken: GB - F - ES!=WYBil Ristorante pampino vino Rustichello e cuCINAVia Ruspoli 31r - 16129 - FOCE (e9)Ph. +39 010 58 84 02Languages spoken: GB!WBPil Parador ristoroVia Don Luigi Orione 11 - 16142 (b10)Ph. +39 010 51 23 25Area 2PRICE range 20/40 EurosRestaurant RistoranteTypical and elegant restaurantGenoese, Italian and Mediterranean cuisinesaturday on lunch / sunday and holidaysaugustlunch / dinner)IRistorante / Pizzeria Restaurant / Locale / Trattoria TipicoTypical restaurantGenoese and Tuscan cuisineCapacity: 50always openthree weeks in augustdinner)ITrattoria Ristorante / PizzeriaGenoese cuisineCapacity: 50Languages spoken: GB!B(invexendoVia Assarotti 63r - 16122 (b8)Ph. +39 010 81 33 69Languages spoken: GB!WYBsunday on lunch / mondayaugust / one week on februarylunch / dinner)IPizzeria / TavernTypical restaurantGenoese and Mediterranean cuisineCapacity: 50sundayalways openlunch / dinner)IThe traditionSANT’OLCESE SALAMIThis salami has strong links with the land where it is produced, in the hills of the Polceveravalley, where the town of Sant’Olcese nestles since Roman times. It is the ideal setting forbreeding the best pigs, thanks to the thick fruit-bearing woodland and the proximity tothe Via del Sale, a commercial route along which salt was historically traded. The nearbybreeding of cattle has also influenced the history of this product, making it a uniqueItalian salami.It’s an extremely lean sausage, made of half pork and half beef, even if the precisepercentages vary from producer to producer. Until the end of the 19th century therewere around 50 such producers, but sadly today only two remain. Production begins withthe preparation of the pork, the cubes of lard (not minced), and finally with the beef,prepared by hand. Only the lean cut of meat ends up in the meat mixture, which is thenmade into sausages and then dried in an oak-wood oven, before being seasoned for30-40 days. Sant’Olcese salami is distinctive for its delicate smoked aroma and should beconsumed less seasoned than other salami products.genova Genoa città City 45

Genoa CityArea 2PRICE range 20/40 Eurosi sassiViale Sauli 33n - 16121 (c8)Ph. +39 010 58 84 70www.isassi.comi-sassi@libero.itIndicated in guide books: 4Languages spoken: GB - F!=WYBM?P(kiss meVia Giuseppe Casaregis 33r - 16127 - FOCE (e9)Ph. +39 010 31 24 19Restaurant / PizzeriaCharacteristic restaurant decorated in woodGenoese and Basilicata cuisineCapacity: 130saturday on lunch / sundaytwo weeks in augustlunch / dinner)IRestaurant / Pizzeria / PubJuvenile restaurantItalian cuisineCapacity: 100Languages spoken: GB!WYBM?P(l’angolo della lucaniaVia della Libertà 112r - 16129 - FOCE (e9)Ph. and fax +39 010 54 00 63Mob. +39 392 98 157 87Indicated in guide books: 1 2 4 5 6Languages spoken: GB - F!YB(la BARACCHETTA NEÜAViale Aspromonte 27r - 16128 (e7)Mob. +39 349 66 880 98tuesdayaugustlunch / dinner)IRestaurantElegant restaurantMediterranean and Basilicata cuisineCapacity: 35monday evening / tuesdayfrom 1st to 20th augustlunch / dinner)IRestaurantTypical restaurantOnly raw and cooked fishCapacity: 70Languages spoken: GB!W?NPla barcacciaSpianata Castelletto 6/8r - 16124 (b6)Ph. +39 010 24 651 65www.barcacciagenova.combarcaccia.d@tiscalinet.itIndicated in guide books: 7Languages spoken: GB!=YBM?Pla marinettaCorso Italia 21r - 16145 (b4 Eastern Genoa)Ph. +39 010 31 75 43www.marinettaosteria.itinfo@lamarinettaosteria.itLanguages spoken: GB!WY?sundayaugustlunch / dinner)IRestaurant / Wine barElegant barGenoeseand Mediterranean cuisinesunday / from 31st december to 14th januaryfrom 10th to 20th augustlunch / dinner)IRestaurantRestaurant on seafrontMediterranean cuisineCapacity: 70 + 100 (terrace in summer)mondayalways openlunch saturday and sunday / dinner)I46 genova città

Genoa CityArea 2PRICE range 20/40 Eurosla piazzettaVia Calatafimi 7/9 - 16123 (b7)Ph. +39 010 87 70 28Languages spoken: GB!Yla pinetaVia Gualco 82 - 16165 - STRUPPAPh. +39 010 80 27 72www.ristorantelapineta.orggarden.m@libero.itIndicated in guide books: 3 4Languages spoken: GB!YM?NPla sagolaVia della Libertà 104r - 16123 - FOCE (e9)Ph. +39 010 58 84 90www.lasagola.itTypical restaurantGenoese cuisineeven Sardinian and Tuscan recipesCapacity: 40sunday / saturday on lunchlunch / dinnerTavern)IRestaurantElegant restaurantItalian cuisine and celiac-friendlygrilled meatCapacity: 60sunday evening / mondayfrom 10th to 30th august / the last week of februarylunch / dinner)IRestaurant / Pizzeria / cafèTypical restaurantMediterranean cuisineCapacity: 90Languages spoken: GB - F!WYP(lamuriVia Cravero 52r - 16129 - FOCE (e9)Ph. +39 010 56 52 57Indicated in guide books:1 2 3 4 6 7 9Languages spoken: F!=WYBPLE FATEVia G. Alessi 1 c. - 16128 (d7)Ph. and fax +39 010 59 32 72www.lefatearcafe.comosterialefate@fastwebnet.itLanguages spoken: GB - F - ES!WYB?NPostaia de baraccheVia delle Baracche 2n - 16136 - righiPh. and fax +39 010 27 253 13!WM?mondayalways openlunch / dinner)IRestaurantElegant restaurantMeditteranean cuisineCapacity: 50saturday on lunchfrom 10th to 30th august)Ilunch / dinnerTavern with kitchenElegant restaurantcontemporary art exhibitionGenoese and seafood cuisineCapacity: 60saturday on lunch / sundayaugustlunch / dinner)ITavernHistoric restaurantGenoese cuisineCapacity: 50monday / tuesdayend of january / first days of februarylunch / dinner)Igenova città 47

Genoa Cityostaia du richettoVia del Peralto 3r - 16136 - RIGHIPh. +39 010 27 254 11Area 2PRICE range 20/40 EurosTrattoria / BarHistoric and rustic restaurantGenoese cuisineCapacity: 50Languages spoken: GB!WY?osteria da Ü vittorioVia Bavari 1r - 16165 - StruppaPh. +39 010 80 34 21Languages spoken: GB - F!=WM?osteria degli artistiVia Boccadasse 57/61r (B5 Eastern Genoa)16146 - BOCCADASSEPh. +39 010 37 637 99www.osteriadegliartisti.itthursday15 days in november / februarylunch / dinnerTrattoriaTypical and rustic restaurantGenoese cuisine, home cooking (fresh pasta),specialties venison, snails and fried frogsCapacity: 50tuesdaytwo weeks in julylunch / dinnerRestaurant / PizzeriaTypical restaurantGenoese cuisineCapacity: 100Languages spoken: GB - F!YB?Pansa e staccaVia Lungomare Lombardo 27 - 16145 (b4 Eastern Genoa)Ph. +39 010 31 58 37andrea_colombino@hotmail.italways opendinnerTavernRestaurant on seafrontGenoese cuisineCapacity: 70Languages spoken: GB - F - ES!WYBM?PPiedigrottaPiazza G. Savonarola 27r - 16129 (d9)Ph. and fax +39 010 58 05 53www.ristorantepiedigrotta.itpiedigrotta@ymail.comIndicated in guide books: 6Languages spoken: GB - ES!WYB?(Pizza lidoCorso Italia 13r - 16146 (b4 Eastern Genoa)Ph. +39 010 31 46 18 - Fax +39 010 36 252 55www.ristovip.itinfo@ristovip.itLanguages spoken: GB - ES!WYB?(always opendinnerRestaurant / PizzeriaHistoric restaurantGenoese, Italian,Mediterranean and Campania cuisineWood stoveCapacity: 230always openlunch / dinnerPizzeriaRestaurant on seafrontGenoese and Mediterranean cuisineTypical cheese focaccia and pizzataCapacity: 70monday (always open in summer)dinner48 Genoa City

Genoa Citypizzeria trattoria da mariettoVia Fassolo 19r - 16126 (b2)Ph. +39 010 24 623 55Languages spoken: GB!YPunta vagnoCorso Italia 1 - 16145 - FOCE (f9)Ph. +39 010 36 292 15 - 36 234 68Fax +39 010 36 292 15www.puntavagno.itpuntavagnoristorante@alice.itLanguages spoken: GB - F - Arabic!WYM?PRamalochVia Casata Centuriona 33/35r (a10)16139 - MARASSIPh. +39 010 83 942 80grasso60@fastwebnet.itLanguages spoken: GB - ES!YP(Area 2PRICE range 20/40 EurosTrattoria / PizzeriaTypical restaurantGenoese cuisine and celiac-friendlyGrilled meatCapacity: 60mondaythree weeks in augustdinnerRestaurant / PizzeriaTypical restaurant and on seafrontGenoese, Italianand Mediterranean cuisineCapacity: 300always openlunch / dinnerRestaurant / Trattoria / PizzeriaRustic restaurantGenoese cuisine, Italian,international and MediterraneanCapacity: 50always openthe end of julylunch / dinnerThe traditionTHE GOLD AND SILVER OF THE RIVIERAOn a beautiful sunny day in the immediate vicinity of Genoa, on the terraces looking outto sea and the gentle slopes of inland Liguria, you’ll be dazzled by the splendour of theolive trees that glisten with a silver sheen in the sunlight.These glorious silver trees provide Liguria’s gold, a yellow-green olive oil with low acidity,a light fruity flavour, and a mature fruity smell. It’s not a strong and intense olive oil likethose from the south of the Mediterranean, but light and delicate, particularly to the Westwhere the olive groves are nurtured by a dry and mild climate. Thanks to these specialcharacteristics, Ligurian oil is the perfect basic ingredient for many traditional recipessuch as pesto, or a great condiment that can fuse and bring together different aromas.In 1997, Liguria’s extra virgin olive oil obtained the protected designation of origin(PDO), whereas specifically Genoese oil(called “Riviera di Levante”) is obtainedby pressing olives from the Lavagnina,Razzola, Pignola and Frantoio varieties.Other products to try, perhaps during anaperitif along the seafront, are the olives inbrine and the delectable olive pâté, madeby removing the stones from the olivesand grinding the flesh into a paste - tobe savoured on a fragrant piece of whitebread.Genoa City 49

Genoa CityRistorante edilioCorso De Stefanis 104r - 16139 - MARASSI (a10)Ph. +39 010 81 12 60Indicated in guide books: 2 3 4Languages spoken: GB - F!WYBMPRistorante “FUORI ORARIO”Via Palestro 54 r - 16122 (b7)Ph. +39 010 83 189 93michela_simonetti@fastwebnet.itLanguages spoken: GB - F!WYBristorante macelleria maxelàVia Albaro 21/23r - 16145 (a3 Eastern Genoa)Ph. and fax +39 010 31 82 63www.maxela.itgenovalbaro@maxela.itIndicated in guide books: 5 12Languages spoken: GB - D!YB(Area 2PRICE range 20/40 EurosRestaurantElegant restaurantItalian cuisineCapacity: 100sunday evening / mondaytwo weeks in augustlunch / dinnerRestaurantFriendly restaurantMediterranean cuisineCapacity: 55mondayaugustdinnerRestaurantHistoric restaurantItalian cuisineCapacity: 40always openlunch / dinnerThe traditionLIGURIAN ANCHIOVIES UNDER SEA SALTThe Genoese, and more generally the Ligurians, have always known that the fruitfulnessof the sea can vary and meagre periods are inevitable. For this reason they understoodthe importance of preserving the food available during more fecund periods for whentimes were harder and also to be able to transport their catch to sell inland. And so“Ligurian Anchovies under Sea Salt” were invented, which obtained ProtectedGeographical Indication (PGI) in 2008. This means that all products bearing the nameAcciughe sotto sale del Mar Ligure are subject to rigorous control throughout theirproduction process.The first rules in this delicate procedure relate back to the statutes of some medievalcoastal towns. Today, only certain species of blue fish can be used in their production,characterised by a dense yet soft flesh and a particularly sharp taste. The catch must beput under salt no more than 12 hours after it was removed from the water. According totraditional recipes, the heads of the anchovies are removed and the fish is gutted withoutopening the underside; then it must be dried carefully and arranged radially in woodenbarrels (or at home in glass jars), alternating layers of anchovies with layers of sea salt.Once the container is full, the barrel is sealed with a wooden disk and left to season for40-50 days. Perfect salting is achieved when the flesh becomes firm and has a colour thatranges from intense pink to brown.There are many uses for anchovies under salt in the kitchen: as starters, in pasta coursesor main courses.One of the most typical recipes is “Ligurian anchovies”: the fillets are laid out, carefullyde-salted under running cold water, then put in a jar with parsley, garlic and oregano andcovered completely with olive oil.50 Genoa City

Genoa CityRistorante montallegroVia Mura delle Chiappe 28/30r - 16136 - RIGHIPh. +39 010 21 96 73Languages spoken: GB - F!=WY?P(ristorante osteria manimanSalita San Nicolò 35 - 16136 (a5)Ph. +39 010 21 14 38Area 2PRICE range 20/40 EurosRestaurant / PizzeriaTypical restaurantGenoese and Italian cuisineCapacity: 200tuesdayjanuarylunch / dinnerRestaurant / Wine barTypical barGenoese and Italian cuisineCapacity: 80 + 100 verandaLanguages spoken: GB - ES!Y?Nristorante pizzeria da semVia Struppa 102r - 16165 - StruppaPh. +39 010 80 33 64nadiasamir@live.itLanguages spoken: GB - F - ES!WYB?(Ristorante san giorgioVia Rimassa 150 - 16129 FOCE (f9)Ph. +39 010 59 552 05 - Fx +39 010 53 024 53www.ristorantesangiorgiogenova.itinfo@ristorantesangiorgiogenova.itIndicated in guide books: 3 18Languages spoken: GB - ES - Portuguese!=WYBRistorante Saint cyrVia Assarotti 36r - 16122 (b7)Ph. +39 010 88 68 97 - Fax +39 010 81 50 39Indicated in guide books: 1 2 4 5 6 7 8 9Languages spoken: GB - D - F!=WYB?ristorante yuanVia Ettore Vernazza 8 - 16121 (c6)Ph. +39 010 57 023 27www.ristoranteyuan.comyuan@ristoranteyuan.comLanguages spoken: GB - Chinese!YB(mondayalways opendinnerEthnic RestaurantElegant restaurantItalian cuisineEgiptian cuisine (on reservation only)Capacity: 135mondayseptemberlunch / dinnerRestaurantTypical and homely restaurantGenoese and Mediterranean cuisineCapacity: 50monday (except holidays)decided each yearlunch / dinnerRestaurantElegant restaurantItalian and Mediterranean,Piedmontese cuisineCapacity: 40saturday on lunch / sunday on lunchdecided each yearlunch / dinnerEthnic RestaurantElegant restaurantInternational, Chinese, Japanese, Thai cuisineCapacity: 100mondayone week in august / one week at Christmaslunch / dinnerGenoa City 51

Genoa CityArea 2PRICE range 20/40 Eurossoho fish bar e ristoranteVia San Vincenzo 95r - 16121 (c8)Ph. and fax +39 010 57 405 39www.ristorantesoho.itfishbar@ristorantesoho.itIndicated in guide books: 2Languages spoken: GB - D - F - ES!=WYBM?P(SUSHI INSIDEVia XII October 272n - 16121 (c7)Ph. +39 010 59 593 68 / Mob. +39 340 62 014 19www.sushinside.itLanguages spoken: GB - Japanese!YBP(takashi sushi restaurantVia Casaregis 9r - 16129 - FOCE (f9)Ph. +39 010 31 25 33www.ristorantetakashi.itRestaurantElegant restaurantItalian, Internationaland Mediterranean cuisine, celiac-friendlysundayalways openlunch / dinnerRestaurantElegant and typical restaurantdrinkshopping, fishmonger’sJapanese and Italian cuisineCapacity: 30sundayfrom10th to 20th august - at Christmas timelunch / dinnerEthnic RestaurantElegant restaurantJapanese cuisineSushi and sashimiCapacity: 70Languages spoken: GB!YBM(trattoria a neua casettaPasso Renato 1 - 16165 - StruppaPh. +39 010 40 457 01monday and wednesday on lunchlunch / dinnerTrattoriaRustic restaurantGenoese and Mediterranean cuisineCapacity: 60 + 40 in dehorLanguages spoken: GB - F!WM?trattoria andreafrom 1th to 7th januaryone week in augustlunch (monday-sunday) / dinner (friday-saturday on reservation only)Via Trieste 9 cancello - 16145 (f9)Ph. and fax +39 010 31 20 33trattoriaandrea@hotmail.itIndicated in guide books: 4 5 6 8 9 15 18Languages spoken: GB - D - F!YBMNtrattoria antolaPiazza Manin 16 - 16122 (b8)Ph. +39 010 87 15 11Indicated in guide books: 6Restaurant / TrattoriaHistoric and typical restaurantGenoese cuisine, fishCapacity: 65sunday on dinner / mondayaugustlunch / dinnerTrattoriaHistoric restaurantGenoese cuisineCapacity: 35 + 25 in dehorW?mondaydecided each yearlunch / dinner52 Genoa City

Genoa Citytrattoria bedinVia Dante 54/56r - 16121 (c6)Ph. +39 010 58 09 96bedinristorante@libero.itIndicated in guide books: 5 6 8 14 16 18Languages spoken: GB - F - ES!=WYBMP(trattoria da paulinSalita Chiesa di Fontanegli 7r16165 - FontanegliPh. +39 010 83 019 27www.ristorantepaulin.eu!M?(Area 2PRICE range 20/40 EurosRestaurant / Trattoria / PizzeriaHistoric and typical restaurant, marine styleLigurian and Italian cuisine, celiac-friendlyFarinata, focaccia with cheese, wood stoveCapacity: 50wednesdayfrom 1st to 20th julylunch / dinnerTrattoriaTypical restaurantGenoese cuisineCapacity: 80tuesday on dinner / wednesdaythree weeks from 16th augustlunch / dinnerThe recipePANSOTI PASTADespite their national fame, this is a relatively recent addition to Genoese cuisine,invented as an alternative to the well-known ravioli. The name derives from the word‘pancia’ meaning belly, due to their ‘pot-belly’ shape, whilst in the Riviera they are alsofound in triangular and half-moon shapes.Ingredients: for the dough: 450 g of flour, 1 glass of white wine, 1 egg, salt.For the filling: 250 g of borage, 250 g of chards, 500 g of preboggion - a mixture of wildboiled greens, 200 g of prescinseua cheese, 20 g of butter, 50 g of grated parmesancheese, 3 eggs, nutmeg, marjoram, salt.Preparation: Arrange the flour into a mound and make a well in the middle. Pour in theegg, wine and salt. Knead until you get a smooth firm consistency, then flatten the doughwith a mallet and leave it not thicker than 3 mm.Allow the dough to rest under a tea towel while you prepare the filling.Clean the vegetables and boil in an abundant amount of water, drain and chop finely.Place the chopped vegetables in a mixing bowl and add the prescinseua cheese, eggs,parmesan and melted butter and mix gently.Finally flavour to taste with nutmeg, marjoram and salt.Cut the dough roughly into 5 cm squares and place a spoonful of filling in the centre ofeach square: fold the dough over into small parcels, pressing on the edges to seal them.A few suggestions: the pansoti are cooked insalted boiling water for about 10 minutes andthen drained with a skimmer; the traditionalaccompaniment is walnut sauce, but they also gowell simply with butter and sage.Genoa City 53

Genoa Citytrattoria gesinoPiazza alla Chiesa di Sant’Eusebio 216141 - Sant’EusebioPh. +39 010 83 528 00mattegesi@hotmail.itIndicated in guide books: 6Languages spoken: Arabic!=YBM?trattoria la sostaVia Struppa 27 - 16165 - STRUPPAPh. +39 010 80 22 58trattorialasosta@libero.itLanguages spoken: GB!WBM?(trattoria lombardaVia Finocchiaro April 26r - 16129 - FOCE (e8)Ph. +39 010 59 46 29 - Fax +39 010 29 232 22trattorialombarda@libero.itIndicated in guide books: 6Languages spoken: GB - D - F!=WYB?NP(trattoria pizzeria DriaSalita Costa dei Ratti - 16144 - QUEZZIPh. +39 010 82 64 40Area 2Price range 20/40 eurosTrattoriaTypical restaurantGenoese and Mediterranean cuisineCapacity: 50 + 80 in dehortuesdayfirst two weeks of septemberlunch / dinnerRustic restaurantGenoese cuisineCapacity: 100sundayaugustlunch / dinner (friday e saturday)TrattoriaHistoric restaurantGenoese, Italianand Lombard cuisineCapacity: 110saturday on dinner / sundayaugustlunch / dinnerTrattoriaTrattoria / PizzeriaTypical restaurantGenoese cuisine!Y?trattoria rebecheccoVia ai Piani di Sant’Eusebio 4 - 16141 - Sant’EusebioPh. +39 010 83 625 13=YBMP(Ugo e ugaVia Bernardo Castello 2r - 16121 (d7)Ph. +39 010 54 00 32Indicated in guide books: 2monday and tuesdayfebruary / septemberlunch / dinnerRestaurant / PizzeriaTypical restaurantLigurian cuisineCapacity: 80mondayjanuarylunch / dinnerTavernHistoric restaurantGenoese cuisineCapacity: 45!?P(sundayalways openlunch / dinner54 Genoa City

Genoa CityAL CONVIVIOCorso Podestà 33r - 16121 (d7)Ph. and fax +39 010 54 12 00Languages spoken: GBYB?P(Al 5 rossoPiazza Marsala 5r - 16122 (b7)Mob. +39 347 25 115 99Indicated in guide books: 4Area 2PRICE range up to 20 eurosBar / Snack barTypical barGenoese cuisine, home cookingCapacity: 20sundaysecond week of augustlunchTorte and farinataHistoric typical restaurantGenoese cuisineCapacity: 15saturday e sundaysummerANTICO BORGOVia Boccadasse 13 / 19 r (b5 Eastern Genoa)16146 - BoccadassePh. +39 010 37 607 37www.anticoborgo.itbu.cc@hotmail.itLanguages spoken: GBWYBPantico forno da marioVia Struppa 77r - 16165 - StruppaPh. +39 010 80 92 12Languages spoken: GB - Russian!=WYBlunch / dinnerPizzeria / Focacceria / FarinataTypical restaurant on seafrontCapacity: 100always opendinnerPizzeriaHistoric restaurantFarinata / Pizza Genoese traditionCapacity: 70wednesdayaugustdinnerThe recipeSARSA DE NOXI (WALNUT SAUCE)Ingredients: 400 g of walnuts; 1 or 2 cloves of Vessalico garlic; the soft part of a bread rollsoaked in milk, 100 g of parmesan cheese, 2 spoonfuls of prescinseua cheese, extra virginolive oil, salt.Preparation: Immerse the walnuts in boiling water and remove the skin. Place the garlicand salt in a mortar (or blender) and gradually add the walnuts as you crush. When theresulting mixture is fine enough, transfer to a mixingbowl with the bread, prescinseua and parmesancheese. Mix everything carefully. Mix in some oil todilute the mixture to a creamy consistency.A few suggestions: if the sauce is too dense, you candilute it by adding some of the water the pasta wascooked in just before pouring over the pansoti.Genoa City 55

Genoa CitybambùPiazza Savonarola 2r - 16129 - FOCE (D9)Ph. +39 010 59 602 70Area 2PRICE range up to 20 eurosTrattoria / PizzeriaItalian cuisineCapacity: 50Languages spoken: F!=WYBM(bar bertoliPiazza Manin 6r - 16122 (b8)Mob. +39 348 90 460 37gigen2@hotmail.commonday on dinnerdecided each yearlunch / dinnerWine bar / Snack bar / BarHistoric barItalian cuisineCapacity: 15Languages spoken: GB=Wbarcabà ristorante pizzeriaVia di Creto 117r - 16165 - CretoPh. and fax +39 010 83 012 01!=WPNbar della corteCorte Lambruschini 9 - 16129 (d9)Ph. +39 010 57 044 07Languages spoken: GB - F - ES - RomanianWYB?P(bar gioielloViale Brigata Bisagno 17r - 16129 (d8)Ph. +39 010 58 03 36always openlunchRestaurant / PizzeriaRustic restaurantHome cooking and celiac-friendlyCapacity: 60mondayalways openlunch / dinnerRestaurant / BarElegant restaurantItalian and Mediterranean cuisineGrilled meat specialtiesCapacity: 65sundaysecond week of augustlunch / dinner (in the theater season)Restaurant / BarItalian and International cuisineCapacity: 15/20Languages spoken: GBB?bar rinoVia Giovanni Torti 232r - 16143 (a4 Eastern Genoa)Ph. +39 010 50 66 94always openone week in augustlunch / dinnerSnack bar / BarHome cookingCapacity: 50Languages spoken: GB - D - F - ES=WB?(sundayalways openlunch56 Genoa City

Genoa CityArea 2PRICE range up to 20 eurosBar skipper ristorazioneVia Montevideo 39r - 16129 (d10)Ph. +39 010 31 24 04 - Fax +39 010 86 911 52www.barskipperge.itinfo@barskipperge.itLanguages spoken: GB=B?(bar tomokaVia Canevari 201/207A r - 16139 (b9)Ph. +39 010 81 08 55 - Fax +39 010 85 967 04Languages spoken: GB - ES!=WM(bar 25Via XXV Aprile 26r - 16123 (c6)Ph. +39 010 27 706 26TrattoriaGenoese, home cooking andMediterranean cuisineCapacity: 70sunday15 days in augustlunchTrattoria / Snack bar / Fast FoodHistoric and typical barGenoese, Italianand Mediterranean cuisineCapacity: 40always open20 days in augustlunch / dinner (evenings only in the soccer championship)Snack bar / BarGenoese and Italian cuisinesandwiches craftCapacity: 35Languages spoken: GB - FB(big express restaurantVia G. D’Annunzio 32n - 16121 (d6)Ph. +39 010 59 35 57Languages spoken: GB - ES=WBsundayalways openlunchRestaurant / Pizzeria / Self serviceHistoric restaurantGenoese and Italian cuisineCapacity: 250saturday / sundayalways openlunchThe traditionPREBOGGIONLegend has it that this mix of herbs was first made in Jerusalem during the First Crusade,when soldiers led by Godfrey of Bouillon, given their lack of food, went from door to doorlooking for herbs to make a soup (other versions say it was to make medicine) for their Lord.Whether or not there’s any truth to the legend, the custom of gathering wild herbs hasbeen in Liguria for centuries; in the 19th century during the French siege, the women of theBisagno Valley sold bundles of mixed herbs at the market called prebuggiun.A true prebuggiun should be a mix of at least 7 wildherbs including: dandelions, lettuce, pimpernel, sowthistle,nettles, borage, wild chard, parsley, rampion,and early cabbages.Genoa City 57

Genoa CityblancoVia Innocenzo IV 7r - 16128 (d6)Ph. +39 010 86 001 39www.aperitifagenova.cominfo@blancogenova.comLanguages spoken: GB - ES!=WYBM?(cavo - bar degli aperitiviVia Brigata Liguria 77r - 16121 (d8)Ph. +39 010 57 057 17 - Fax +39 178 60 241 48ceresa.srl@virgilio.itLanguages spoken: GB=YB?(el merenderoVia Santa Zita 20r - 16129 (d9)Ph. +39 010 58 07 98Area 2PRICE range up to 20 eurosRestaurant / Aperitif / BuffetElegant restaurantItalian and Mediterranean cuisineceliac-friendlyCapacity: 106sunday on lunchalways openlunch / dinner)IRestaurant / Snack barHistoric barGenoese and Italian cuisineCapacity: 80sundayalways openlunch)ITrattoria / BarHistoric restaurantGenoese cuisineCapacity: 50Languages spoken: GB - F=B(fuorigrottaCorso Gastaldi 191r - 16131 (a4 Eastern Genoa)Ph. +39 010 52 201 71 - 52 217 61www.fuorigrotta.netinfo@fuorigrotta.net!=WYBM?(sundayaugustlunch)IRestaurant / PizzeriaTypical home cooking restaurantGenoese, Mediterranean and Neapolitan cuisineMeat and fish grilledCapacity: 400wednesday on dinneralways openlunch / dinner)IThe recipeCANESTRELLIThese sweets have been known in Genoa for centuries, so much so that they appear oncoins of the genovini d’oro currency from 13th-century Genoa, in their classic 6 point shape.The origin of these biscuits is claimed by Torriglia, an inland town on the outskirts ofGenoa that celebrates the history of the biscuits each year with a special fair, yet manyother varieties are found in towns and villages all over the province.Ingredients: 300 g of fine flour, 1 egg yolk, 250 g of butter, 100 g of sugar.Preparation: Make a mound with the flour with a well in the centre and add the egg yolk,soft butter and sugar. Knead the mixture well into a smooth consistency and leave torest for a while. Then work the dough by hand to make an about 1 cm thick sheet.With a suitable 6 pointed pastry cutter, cut out the canestrelli shapes and brushwith the leftover egg white before placing in the oven. Cook at 140°C for about 20minutes, until they have a golden brown colour.A few suggestions: a glass of liquor or grated lemon rind can be added to themixture according to taste. To serve you can sprinkle with icing sugar or dip themin dark chocolate, then let them cool.)I58 Genoa City

Genoa Cityil baretto galleseVia San Vincenzo 41r - 16121 (c8)Ph. and fax +39 010 58 93 04www.barettogallese.itinfo@barettogallese.itB(il genoveseVia Galata 35r - 16121 (c8)Ph. +39 010 86 929 37 - Fax +39 010 50 32 39www.ilgenovese.comrossi.magazzino@fastwebnet.itIndicated in guide books: 2Languages spoken: GB - F - ES!WYBP(IL GUSCIOVia Boccadasse 37 r (b5 Eastern Genoa)16146 - BoccadassePh. +39 010 30 762 51Languages spoken: GBWYNP(IL GUSCIOVia XII October 196r - 16121 (c7)Ph. +39 010 59 584 96www.ristoranteilguscio.itinfo@ ristoranteilguscio.itLanguages spoken: GBYBItalian & japanese diningVia Fiasella 70r - 16121 (d7)Ph. +39 010 40 772 69Area 2PRICE range up to 20 eurosFast FoodTypical barsundaylunch / dinner)ITrattoriaHistoric and typical restaurantGenoese and Ligurian cuisineCapacity: 50sundaysecond week of augustlunch / dinner)IPizzeria / SpaghetteriaTypical and rustic restaurantItalian cuisineCapacity: 250always opendinner)IRestaurantElegant and scenografic restaurantItalian cuisine / aperitifCapacity: 80saturday e sunday on lunchalways openlunch / dinner)IEthnic RestaurantJapanese cuisineCapacity: 50Languages spoken: GB - JapaneseYB(kilt expressViale Brigata Bisagno 8/10r - 16129 (d8)Ph. +39 010 58 02 11 - Fax +39 010 56 14 31www.kilt-express.itinfo@kilt-express.itWYBP(monday / sunday on lunchalways openlunch / dinner)IRestaurant / Pizzeria / Self ServicePractical and informal restaurantGenoese, Italian andMediterranean cuisine, celiac-friendlyCapacity: 600always openlunch / dinner)IGenoa City 59

Genoa Cityla Parador borsa di arlecchinoVia XX September 274r - 16121 (c6)Ph. and fax +39 010 55 391 38laborsadiarlecchino@libero.itLanguages spoken: GB - F - ES!=WB?P(la Ristorante chiocciola RustichelloVia Donghi 25r - 16132 (a4 Eastern Genoa)Ph. +39 010 50 38 69Area 2PRICE range up to 20 eurosRestaurant RistoranteElegant restaurantGenoese and Italian cuisineCapacity: 100sundayalways openlunch)IRistorante / Pizzeria Restaurant / Locale / Pizzeria TipicoGenoese cuisineCapacity: 60!=WY(la Parador cigalePiazza Martinez 43/44r - 16143 (a3 Eastern Genoa)Ph. +39 010 50 33 52Languages spoken: F!YBRistorante The recipe Rustichellomonday / saturday and sunday on lunchfrom 15th august to the 1st week of septemberlunch / dinner)IRestaurant / Pizzeria Ristorante / FarinataRustic restaurantGenoese, home cookingand Italian cuisineCapacity: 60mondaylast three weeks of augustdinner)IRistorante / Pizzeria / Locale TipicoSACRIPANTINAThis sweet doesn’t have particularly ancient origins, but has certainly established itself as asymbol of the Genoese pastry-making. It was first invented in 1875, when the master bakerGiovanni Preti had the idea and began making them. It’s not clear where the name camefrom, but a reasonable guess might be from the legendary hero Sacripante, a strong and)Imerciful warrior from a poem by Ludovico Ariosto. With its mini dome shape, the sweetencloses layers of sponge cake soaked in liquor, coffee, cocoa and butter cream.Ingredients: one whole sponge cake, 6 egg yolks, 150 g sugar, 250 g of butter, 150 g ofdark chocolate, dry marsala, maraschino, brandy, 200 g of icing sugar, 200 g of amarettoParadorRistorantebiscuits, a cup of coffee.Preparation: slice the sponge cake horizontally into 6 equal-sized circles. Remove thecrust around the edge but save it to crumble with the amaretto biscuits later.Mix the egg yolks, sugar and marsala in a water bath until you get a dense cream. Whilstthis cools, sieve the icing sugar and mix with the butter using a wooden spoon, producinga creamy mixture, which you then add to the egg mixture. After mixing well, divide theresulting mixture in half: to one part add the espresso coffee, and to the other add the )chocolate, broken into pieces. Cover a cake tin with kitchen foil, place a piece of spongecake inside soaked with diluted maraschino, pour over some of the coffee cream mixture Iand cover with a second piece of sponge cake. Soak once again with the maraschino andRistorante RustichelloRistorante / Pizzeria / Locale Tipicospread the chocolate cream on top. Always spread the cream thicker in the centre thanround the edges, so that the sponge cake gets a dome shape. Continue to alternate thesponge and layers of chocolate and coffee cream. Place the last piece of sponge on topand this time soak it with brandy, spread over the remaining cream and sprinkle the domewith the crumbs from the sponge cake and crushed amaretto biscuits; finally sprinkle withicing sugar. Allow the dessert to set in the fridge for at least 3 hours before serving.A few suggestions: you can use cocoa powder instead of dark chocolate, and you canalso try adding pieces of candied fruits.)I60 genova Genoa City città

Genoa Cityla funicolareCorso Magenta 29r - 16125 (b7)Ph. +39 010 25 132 86Indicated in guide books: 2Area 2PRICE range up to 20 eurosPizzeriaTypical restaurantPizza, focaccia, farinataCapacity: 110!YBla rosa nel parcoVia Costanzi 40 - 16135 - OREGINA (a4)Ph. +39 010 24 253 75Languages spoken: GB!=WYM?NPlollo barVia Pedullà 7 - 16165 - StruppaPh. +39 010 83 010 91WB?P(mascaretVia Gabriele D’Annunzio 4 - 16121 (d6)Ph. +39 010 59 28 32valter.pagano@alice.itIndicated in guide books: 6Languages spoken: GB=B?(mc donald’sVia Fiume 5r - 16121 (d8)Ph. +39 010 58 14 95 - Fax +39 010 58 59 29bordenave@tin.itsundayaugustdinnerRestaurant / PizzeriaTypical restaurantItalian and home cooking cuisineCapacity: 150mondayalways opendinnerSnack bar / BarModern barGenoese, Italianand Sardinian cuisine (on reservation only)Capacity: 130sundayalways openlunch / dinner (on reservation only)RestaurantElegant restaurantsuitable for work lunchesGenoese and Italian cuisineCapacity: 50saturday / sundayalways openlunchFast Foodalways openmc donald’sVia XX September 207r - 16121 (c7)Ph. +39 010 58 56 22 - Fax +39 010 58 59 62bordenave@tin.itlunch / dinnerFast Foodalways openlunch / dinnerGenoa City 61

Genoa Citymc donald’sPiazzale dei Traghetti (b2)c/o Terminal Traghetti - 16126Ph. +39 010 25 438 87 - Fax +39 010 25 438 08bordenave@tin.itMmondo pizzaVia di Pino 171r - 16138 - Pino SopranoPh. +39 010 83 585 75Area 2PRICE range up to 20 eurosFast Foodalways openlunch / dinnerPizzeriaTypical restaurantGenoese cuisineCapacity: 80Languages spoken: GB - D - F - ES!WY?moodyLargo XII October 47/51r - 16121 (c7)Ph. +39 010 56 67 22 - Fax +39 010 59 40 53www.moodytime.itinfo@moodytime.itmonday / tuesdayalways opendinnerRestaurant / Self Service / Cafè / PasticceriaGenoese, Italian, Internationaland Mediterranean cuisineCapacity: 80Languages spoken: GB - D - F - ES=WYBP(mordi e fuggiLargo Merlo 269r/271r - 16144 - QUEZZIPh. +39 010 83 270 10always openlunchRestaurant / PizzeriaTypical restaurantGenoese cuisineCapacity: 40!?Ptuesdayalways openlunch / dinnerThe traditionWINESThere are only a few wines produced in the territory around Genoa, and they derive principallyfrom the Albarola variety, also known as bianchetta genovese. The main area of production is thePolcevera valley to the West of the city, where the land has proved to be more suitable for this typeof cultivation. Today, the few producers left have managed to achieve coveted awards: Valpolceveraand Valpolcevera di Coronata have both been assigned PDO, whilst Colline del Genovesatohas Geographical Indication (GI). Valpolcevera and Colline del Genovesato can be red, whiteor rosé (from the union of bianchetta and dolcetto, sangiovese or ciliegiolo varieties), whereasCoronata, named after the hill overlooking Genoa, is only white. The white wines (mainly Albarola,with vermentino or lumassina grapes) are dry and come still and sparkling, with alcohol contentsof between 11 and 12 per cent. They often offer scents of flowers, fruits and resin with a slightlysulphurous aftertaste: in the past this could have been a defect in the conservation in old woodenbarrels, but today is an appreciated quality in a wine. All these wines, that are better consumedyoung, should be served chilled and go perfectly with the typical cuisine: from the first courses ofpasta al pesto to the main courses of and fried fish, vegetable tarts and stuffed vegetables, to thegrilled fish and, naturally, all types of focaccia.62 Genoa City

Genoa Citymr coffeeVia Ettore Vernazza 54 - 16121 (c6)Ph. +39 010 56 50 13Area 2PRICE range up to 20 eurosRestaurant / BarItalian cuisineCapacity: 40Languages spoken: GB - D - F - PolishB?(nuovo europeoCorso Europa 32/34 - 16126 (a4)Ph. +39 010 86 867 54Languages spoken: GB - F - ES?ostajaVia Piacenza 54r - 16138 - StaglienoPh. +39 010 83 581 93 - Fax +39 010 45 501 84www.ostaja.itinfo@ostaja.itIndicated in guide books: 6 8Languages spoken: GB - F - ES!YBostaja san vincenzoVia San Vincenzo 64r - 16121 (c8)Ph. and fax +39 010 56 57 65Indicated in guide books: 8Languages spoken: GB - ESW(PASTAWAY SAN VINCENZOVia San Vincenzo 51r - 16121 (c8)Ph. +39 010 56 28 60pastawaysanvincenzo@gmail.comsunday and holidaysaugustlunchRestaurant / BarTraditional barHome cookingCapacity: 80saturday / sundayalways openlunchHistoric and typical restaurantGenoese cuisineCapacity: 38augustdinnerTavernTrattoria / FriggitoriaHistoric and typical restaurantGenoese cuisineCapacity: 80sundayaugustlunch / dinnerSnack bar / Fast Food / Take AwayModern restaurantGenoese, Italianand Mediterranean cuisineCapacity: 30Languages spoken: GB=BP(piatto riccoVia XII October 24r - 16121 (c7)Ph. +39 010 56 23 50 - Fax +39 010 53 039 30www.piatto-ricco.itinfo@piatto-ricco.itLanguages spoken: GB=WYBP(always openlunch / dinnerSelf ServiceModern restaurantGenoese, Italian, Internationaland Mediterranean cuisineHot and cold dishes, sandwiches and crepesCapacity: 100augustlunchGenoa City 63

Genoa CityPiccolo paradisoLargo San Francesco da Paola 4r - 16127 (a2)Ph. +39 010 24 293 37Area 2PRICE range up to 20 eurosTrattoria / Pizzeria / BarRustic restaurantHome cookingCapacity: 60Languages spoken: GBWYB?P(pizza RòVia Felice Cavallotti 1Ar (b5 Eastern Genoa)16145 - BOCCADASSEPh. +39 010 39 55 42rostesrl@gmail.comLanguages spoken: GB!WYB?Pmonday on dinneralways openlunch from monday to saturday / dinner (only pizza)Restaurant / PizzeriaTypical restaurant on seafrontGenoese cuisine and celiac-friendlyCapacity: 100/160mondayalways opendinnerPizzeria del carabiniereVia Brigata Salerno - STURLA (a5 Eastern Genoa)(inside the barracks “V. Veneto”) - 16147Mob. +39 338 45 528 53Indicated in guide books: 6PizzeriaTypical restaurantGenoese and Italian cuisine!WM?NPRe najaVia E. De Amicis 30/34r - 16122 (c8)Ph. +39 010 58 90 87mondaydinnerEthnic RestaurantSober and classic restaurantChinese cuisineCapacity: 45Languages spoken: Chinese=YBM(ristorante cinese drago d’oroCorso Torino 50/52/54r - 16129 (e9)Ph. +39 010 58 84 56Indicated in guide books: 18Languages spoken: ChineseY(Ristorante cinese parigiVia XX September 36/4 - 16121 (c6)Ph. +39 010 54 02 84always openlunch / dinnerEthnic RestaurantEasy restaurantChinese cuisineCapacity: 70monday on lunchalways openlunch / dinnerEthnic RestaurantHistoric restaurantChinese, Thai and sushi cuisineCapacity: 100Languages spoken: GB - F - Chinese!=WYB(always openlunch / dinner64 Genoa City

Genoa Cityristorante nuova cinaCorso Sardegna 304r - 16142 (c10)Ph. +39 010 83 139 26Area 2PRICE range up to 20 eurosEthnic RestaurantChinese cuisineCapacity: 50Languages spoken: Dutch - Chinese!B(ristorante pizzeria 58RVia Tortosa 56/58r - 16139 - MARASSI (a10)Ph. +39 010 83 950 16mondayaugustlunch / dinnerRestaurant / PizzeriaGenoese cuisineCapacity: 50YBP(SAILS & BAGPIPESPiazza Rossetti 16 r - 16129 - FOCE (a8)Ph. +39 010 58 05 59bagpipes@fastwebnet.itLanguages spoken: GB!=WB?(sciuscià e sciorbìVia XXV April 32r - 16123 (c6)Ph. +39 010 83 919 24www.sciusciaesciorbi.itLanguages spoken: GB - D - F - ES - RussianBPtrattoria al bivaccoPasso Ponte Carrega 3r - 16141 - STAGLIENOMob. +39 335 82 292 81mondayaugustlunch / dinnerEasy RestaurantElegant restaurantGenoese, ItalianMediterranean and Calabrian cuisineCapacity: 60always openmetà augustlunchElegant restaurantItalian cuisineCapacity: 30sunday on lunchalways openlunch / dinnerPizzeriaTrattoriaRustic restaurantGenoese and Italian cuisineCapacity: 40Languages spoken: F - Bulgarian - Russian - Hungarian=MNtrattoria da mariaVico Testadoro 14r - 16123 (c6)Ph. +39 010 58 10 80trattoria.damaria@alice.itIndicated in guide books: 8Languages spoken: GB - F!=WY(sundayalways openlunchTrattoria / TavernHistoric restaurantGenoese cuisineCapacity: 110sundayaugust / from 25th december to 1st januarylunch / dinner (thursday and friday)Genoa City 65

Genoa CityArea 2PRICE range up to 20 eurostrattoria da trigliettaVia Tortosa 55r - 16139 - MARASSI (a10)Languages spoken: F!=WBP(trattoria ugo il pirataVia Finocchiaro April 34 - 16129 - FOCE (e8)Ph. +39 010 59 37 06Languages spoken: GB - D - F - ES - Arabic!=WYBP(trattoria vegia terralbaPiazza Terralba 34r - 16143 (a3 Eastern Genoa)Mob. +39 335 52 739 23 / +39 347 84 402 28trattoriavegiaterralba@gmail.comTypical restaurantGenoese, Italianand Mediterranean cuisineCapacity: 25mondayaugustlunch / dinner (friday and saturday)Typical restaurantGenoese, Italian, Internationaland South American cuisineCapacity: 120monday on dinneralways openlunch / dinnerTrattoriaTrattoria / PizzeriaTrattoria / Snack barHistoric and typical restaurantGenoese and Mediterranean cuisineCapacity: 70Languages spoken: GB - ES=WBvegia ostaja i piloinVia Geirato 36 - 16138 - CartagenovaPh. +39 010 83 602 77 / Mob. +39 348 41 687 61www.trattoriaipiloin.itbisio.maurizio@tiscali.itLanguages spoken: GB - F!=?(zena zuenaVia Cesarea 78r / 84r - 16121 (d8)Ph. +39 010 53 01 99zenazuena@gmail.comLanguages spoken: GB!YB?(zen ristorante woVia Maddaloni 5r - 16129 - FOCE (e8)Ph. +39 010 54 24 35Languages spoken: GB - Chinese!=YB(sundaylunch / dinner (friday and saturday)Historic restaurantGenoese cuisineCapacity: 40sundayaugustlunch / dinner (friday and saturday)TrattoriaPizzeria / TavernTypical restaurantGenoese cuisineCapacity: 100sundayalways openlunch / dinnerEthnic RestaurantTypical restaurantChinese and Thai cuisinealso Take-awayCapacity: 60mondaydecided each yearlunch / dinner66 Genoa City

Western Genoaarea 3

Western GenoaArea 3PRICE RANGE 40/60 EUROSbistrot albatros c/o hotel sheratonMarina Genova Aeroporto - SESTRI PONENTE (b8 Western Genoa)Via Pionieri e Aviatori d’Italia 44 - 16154Ph. +39 010 65 491 - Fax +39 010 65 490 55www.sheratongenova.com - direzione@sheratongenova.comIndicated in guide books: 2 3Languages spoken: GB - D - F - ES!WYBM?Pda marinoVia F. Rolla 36r (b10 Western Genoa)16152 - CORNIGLIANOPh. +39 010 65 188 91Indicated in guide books: 1 3 5 6 7 8 9 18Languages spoken: GB!WYBMla voglia mattaVia Cerusa 63r - 16158VOLTRI (a1 Western Genoa)Ph. and Fax +39 010 61 018 89www.lavogliamatta.org - info@lavogliamatta.orgIndicated in guide books: 1 3 10Languages spoken: GB - F!YBPmarinaplace restaurantVia Pionieri ed Aviatori d’Italia (b8 Western Genoa)16154 - SESTRI PONENTEPh. +39 010 65 940 50www.marinaplace.itinfo@marinaplace.itLanguages spoken: GB - F!=WYBM?Pristorante savioPiazza A. Sciesa 24r (a2 Western Genoa)16157 - PRàPh. +39 010 66 23 34RestaurantElegant restaurantGenoese, Italian,and Mediterranean cuisine, celiac-friendlyCapacity: 80always openlunch / dinnerRestaurantHistoric restaurantLigurian cuisineCapacity: 45/50saturday and sundayaugustlunch / dinnerRestaurantElegant, modern and minimalist restaurantInnovative cuisine of fishCapacity: 30sunday dinner and mondaydecided yearlylunch / dinnerRestaurantElegant restaurant and on seafrontLigurian and Mediterranean cuisine,celiac-friendlyCapacity: 80+10sunday dinner / mondayfrom 10th to 20th augustlunch / dinnerRestaurantTypical restaurantItalian cuisineCapacity: 65Languages spoken: GBWYBristorante scalviniPiazza Pontedecimo 28r 16164 - PONTEDECIMOPh. +39 010 78 552 18www.Restaurantscalvinipontedecimo.comLanguages spoken: GB - F!=WYBPtuesday / wednesdayalways openlunch / dinnerRestaurantElegant restaurantItalian, Mediterranean,seafood and seasonal cuisineCapacity: 35/40tuesday / saturday lunchjanuarylunch / dinner68 Western Genoa

Western GenoaArea 3PRICE RANGE 40/60 EUROSristorante teresa “sapere di sapori”Piazza Lido di Pegli 5r (a6 Western Genoa)16156 - PEGLIPh. +39 010 69 737 74 - Fax +39 010 66 710 84www.Restaurantteresa.itRestaurant.teresa@libero.itLanguages spoken: GB!WYBPristorante trattoria miroViale G. Modugno 33r (a5 Western Genoa)16156 - PEGLIPh. +39 010 69 693 51RestaurantElegant restaurantItalian and Mediterranean cuisine,celiac-friendlyCapacity: 45/50sunday dinner and monday lunchdecided yearlylunch / dinnerTrattoriaHistoric restaurantGenoese cuisineCapacity: 40Languages spoken: GB - D - F - ES!=YBtrattoria le merleVia Camozzini 142r (a1 Western Genoa)16153 - VOLTRIPh. +39 010 61 318 24www.trattorialemerle.itpaololemerle@gmail.comLanguages spoken: GB - F - ES!YPtrattoria serraVia Sampierdarena 261r (b11 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 41 29 03 - Mob. +39 347 35 431 16www.trattoriaserra.itinfo@trattoriaserra.it - enricotrucco01@libero.itLanguages spoken: GB - F - ES!YBMfridayaugust / septemberlunch / dinnerRestaurantRestaurant on seafrontMediterranean cuisineCapacity: 45mondaylunch / dinnerRestaurant / TrattoriaHistoric typical restaurantGenoese cuisine,cooking fishCapacity: 35/40always openlunch / dinnerThe traditionCHRISTMAS LUNCHIf you happen to be in Genoa at Christmas, look for a restaurant that serves the city’s traditionalChristmas lunch. In days gone by, lunch would begin in the afternoon with maccheroni inchicken broth. The boiled chicken would then be served with sweet pickles, today oftensubstituted with a parsley sauce. In harder times, the creative housewives adapted this dishto use dried bread, small fish and vegetables to replace the costly meat; today this dish is apopular delicacy, using quality fish and garnished with shellfish and lobster. From the 16thcentury, roast turkey with potatoes appeared on Genoese tables. For dessert, sweet fried milk,fresh, dried and candied fruit, chocolates, pandolce (sweet bread) that should contain a sprig oflaurel leaves in the centre for good luck. The honour of cutting the portions was of the eldest atthe table, u baccan (the head of the family in the local dialect) and two portions had to be setaside: one for the first passer-by to come to the door and the other for Saint Blaise, patron saintof the throat, to be eaten later to protect you from getting a sore throat. The traditional winewould be Coronata white, whilst the sweets were served with Sciacchetrà, a local and prestigiousdessert wine.Continued on p. 70Western Genoa 69

Western GenoaArea 3PRICE RANGE 20/40 EUROSandrea doria “pizza & restaurant”Via Pegli 2Ar - 16156 - PEGLI (a5 Western Genoa)Ph. +39 010 94 154 76spiaggiadoria@tiscali.itLanguages spoken: GB - D - F!WY?Pantica osteria campenaveVia Superiore dell’Olba 4116158 - CREVARIPh. +39 010 61 014 35www.anticaosteriacampenave.it!=WYBMNPXantica osteria del gazzoPiazza Nostra Signora del Gazzo 3r16154 - SESTRI PONENTEMob. +39 338 44 001 87www.osteriadelgazzo.itLanguages spoken:GB - D - F - ES - Dutch!=WMPantica trattoria barisoneVia Siracusa 2r (a7 Western Genoa)16154 - SESTRI PONENTEPh. +39 010 60 498 63Indicated in guide books: 8Languages spoken: ES!WYB?NContinued. from p. 69The tradutionRestaurant / PizzeriaRestaurant on seafrontMediterranean cuisineCapacity: 40 + 50 summer terracemondayfrom november to marchlunch / dinnerTavern with kitchenRustic and green restaurantGenoese cuisine, celiac-friendlyand barbecueCapacity: 80 + 200 outdoorsmonday / tuesday / wednesday / thursdayalways openlunch / dinnerTavern with kitchenRustic restaurantGenoese and Piedmontese cuisineCapacity: 100two weeks later on 6th Januarytwo weeks later on 15th Augustfriday and saturday lunch and dinner / sundaylunch / weekdays by reservationRestaurant / TrattoriaTypical restaurantLigurian cuisine, fresh seafood specialtiesCapacity: 40/50 - 65/70 in summersunday / mondayaugust / Christmas periodlunch / dinnerChristmas lunchThe day after, to celebrate Saint Stephen, the traditional menu that is still enjoyed by manyfamilies in Genoa, would typically include:Meat ravioli with tocco (a flavoursome sauce made by slow cooking the meat withtomatoes); tocco (the meat left after the cooking of the sauce); fried vegetables, fresh fruit(especially mandarins) and dried fruits and walnuts; pandolce.End of year celebrations, too, were associated with a special menu, when on New Year’s Evetripe was prepared, reputed to be a good omen for the coming year, and on New Year’sDay corzetti della Valpolcevera were served, a typical disk-shaped pasta with roast porksauce. The customary dessert was a serving of grapes that were allowed to dry after beingharvested, also thought to bring in good luck and prosperity for the New Year.A saying among the Genoese goes “Epifania bianca lasagna”, so on the 6th of January tocelebrate Epiphany and the first special celebration of the year, it was strict custom to servelasagne, white like the angel, and anicini biscuits for dessert.70 Western Genoa

Western Genoaantica trattoria dei cacciatoriCorso Martinetti 317r (b1 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 46 73 82Area 3PRICE RANGE 20/40 EUROSTrattoriaTypical restaurantGenoese cuisineCapacity: 60!WY?monday dinner / tuesdayjuly / augustlunch / dinnerc’era una volta...TrattoriaVia R.A. Vigna 70r (a8 Western Genoa)Historic and typical restaurant16154 - SESTRI PONENTEGenoese and ancient Ligurian cuisinePh. +39 010 60 498 60Capacity: 40www.trattoriaceraunavolta.it - info@trattoriaceraunavolta.itIndicated in guide books: 6Languages spoken: GB - Fmonday dinner!=Y(lunch / dinnerdammideltu Restaurant / Wine bar and Pub with kitchen / Appetizers / BreakfastVia B. Ghiglione 35r (b11 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 64 293 82 - Mob. +39 347 36 441 73www.dammideltugenova.itinfo@dammideltugenova.itLanguages spoken: GB - F - ES!=WYB?(goodsMarina Genova Aeroporto (b8 Western Genoa)Via Pionieri e Aviatori d’Italia 19516154 - SESTRI PONENTEPh. +39 010 61 488 51 - Fax +39 65 226 49goods.ge@gmail.comLanguages spoken: GB - F!WYBM?PHomely restaurantItalian, vegetarian and vegan cuisineCapacity: 35always openAll Saints / Christmas / Easterlunch / dinnerRestaurantElegant restaurant and on seafrontGenoese and Mediterranean cuisineCapacity: 120mondayalways openlunch / dinnerThe recipeSALSA VERDE GENOVESE (GENOESE PARSLEY SAUCE)This sauce, also called bagnetto, should not be confused with the salsa verde ofPiedmont, as the Genoese salsa verde is more fragrant, delicate and more easilydigestible. It is perfect for accompanying boiled meats (such as cappone at Christmas),cima or even with fish - in fact it’s one of the basic ingredients in capponmagro.Ingredients: 1 large bunch of parsley, 1 clove of garlic, 5 green olives with the stonesremoved, 30 g of capers, the soft part of a bread roll soaked in vinegar, a handful of pinekernels, 1 salted anchovy, 1 boiled egg yolk, extra virgin olive oil, lemon juice, coarse salt,pepper.Preparation: Crush the garlic with the salt, pine kernels and olivesusing a pestle and mortar (or a blender), then add the finelychopped parsley. Mix the ingredients well adding the olive oillittle by little until you get a smooth and creamy consistency.Finally add the lemon juice and season with salt and pepper totaste.Western Genoa 71

Western GenoaArea 3PRICE RANGE 20/40 EUROSil gufoVia Prà 122 - 16157 - PRà (a2 Western Genoa)Ph. +39 010 66 62 48Languages spoken: F!WYBMPin scia ciassaPiazza Giovanni Antonio Aprosio (a8 Western Genoa)16154 - SESTRI PONENTEPh. +39 010 61 439 52stefania.brenda@tiscali.itIndicated in guide books: 6Languages spoken: GB!WYB?(la pignattaRestaurant / PizzeriaHistoric restaurantItalian cuisineCapacity: 100sundayalways openlunch / dinnerRestaurant / PizzeriaVia Pegli 19 - 16156 - PEGLI (a5 Western Genoa)Rustic restaurantPh. +39 010 69 679 50Ligurian cuisine, fish and meat specialtiesCapacity: 50!YBla rose en table vino e desinareLungomare di Pegli 79r (a6 Western Genoa)16155 - PEGLIPh. +39 010 40 741 56www.laroseentable.it - info@laroseentable.itIndicated in guide books: 15 18Languages spoken: GB (menu GB - F)!=WYBMP(la torre del mangiaPiazza Montano 24r (b10 Western Genoa)16151 - SAMPIERDARENAPh. +39 010 46 56 07 - Fax +39 010 64 695 69Indicated in guide books: 4 5 6Languages spoken: GB - F!=WYBle scuderie dell’astronautaVia G.B. Carpaneto 18r (a11 Western Genoa)16149 - SAMPIERDARENAPh. and Fax +39 010 64 389 25Restaurant / Pizzeria / Wine bar with kitchenTypical restaurantGenoese and Italian cuisineCapacity: 90wednesdayaugustdinnerwednesdayfirst and second week of Septemberlunch only sunday / dinnerRestaurantRestaurant on seafront and Provencal-styleGenoese cuisine, celiac-friendly,with seasonal and local productsCapacity: 25/30mondaya few days in september and in januarysunday and holidays lunch and dinner / dinnerRestaurantElegant, historic and typical restaurant;smoking roomGenoese, Tuscan, Italianand Mediterranean cuisine, celiac-friendlyCapacity: 60always openlunch / dinnerRestaurant / PizzeriaTypical restaurantGenoese and Mediterranean cuisineCapacity: 120Languages spoken:GB - D - F - ES - Arabic!=WYBMNP(sundayfrom 1st to 7th january / from 12th to 20th augustlunch / dinner72 Western Genoa

Western Genoalo scrignoVia Pietro Paolo Rubens 15/16r - 16158 - VOLTRIPh. +39 010 61 375 60Languages spoken: GB - F - Arabic!WYBmuraleVia Chiaravagna 35r (a8 Western Genoa)16153 - SESTRI PONENTEPh. +39 010 60 406 26Area 3PRICE RANGE 20/40 EUROSRestaurantRestaurant on seafrontMediterranean cuisine, celiac-friendlyCapacity: 40mondaynovemberlunch / dinnerRestaurant / PizzeriaTypical restaurantMediterranean cuisineCapacity: 50!BP(novotel genova ovestVia A. Cantore (b11 Western Genoa)16126 - SAMPIERDARENAPh. +39 010 64 841 - Fax +39 010 64 848 44www.accorhotels.com - h1709-re@accor.comIndicated in guide books: 6 11Languages spoken: GB - D - F - ES=WYBMPmondayalways opendinnerRestaurantElegant restaurantItalian cuisine, celiac-friendlyCapacity: 130always openlunch / dinnerThe recipeCapponmagroThis masterpiece of Genoese cuisine is a dish with a list of ingredients as long as thepreparation time, and perhaps for this reason it only appears at Christmas time.Ingredients: 3 large potatoes, 1 red beetroot, 1 small cauliflower, 4 Albenga artichokes, 8carrots, 350 g of scorzonera, 1 white fish of about 1 kg (sea bass, sea bream, capon, hake orother), 250 g of Gallette del Marinaio (dried biscuits), extra virgin olive oil, salt, white winevinegar, 1 lemon, salsa verde. For garnish: 1 lobster, shellfish and molluscs according topreference (recommended are the red prawns from Santa Margherita Ligure), 2 boiled eggs,black or green olives (as preferred).Preparation: Prepare the salsa verde the day before you want to cook the capponmagro(making it slightly runnier than usual), so that it can rest in the fridge for 24 hours. Boil thecleaned fish in salted water, drain and remove the flesh from the bones, taking care toeliminate any small bones that may remain. Flavour with oil, salt and a little lemon juice andset aside. Whilst boiling the eggs, prepare the vegetables as follows: peel, wash and boileach of the vegetables separately in salted water until they’re al dente. Drain and cut intosliced or cubes, and season with oil, salt and a little vinegar. Put the vegetables aside andbegin preparing the shellfish for the garnish, again separately. Drain and set aside.Now you have to create a sequence of layers alternated with salsa verde: lay the basewith the dried biscuits soaked in water and vinegar with the fish laid on top. Try to lay thevegetables to that they are in some way colour-coded to add to the overall aesthetics of thedish. Once you’ve laid all the layers (be careful not to make it too high as it might tumbledown) cover the last layer with salsa verde and garnish the dish as you wish, placing thelobster in the centre. Now put the dish in the fridge to rest until you’re ready to serve (atleast 12 hours before).A few suggestions: take care not to over-boil the fish or vegetables, as they’ll lose their colourand they won’t be firm enough to support the other layers. Drain all the ingredients carefully,and don’t overdo it with the condiments. Custom forbids the use of mayonnaise or gelatine.Western Genoa 73

Western GenoaArea 3PRICE RANGE 20/40 EUROSnuova santa luciaVia Teodoro II di Monferrato 4r (a5 Western Genoa)16156 - PEGLIPh. +39 010 69 691 30Indicated in guide books: 6Languages spoken: GB - D - F - ES - Russian!=WY(ostaia da u santuVia Santuario delle Grazie 33r (a1 Western Genoa)16158 - VOLTRIPh. +39 010 61 304 77Indicated in guide books:3 4 5 7 8 9 18Languages spoken: F!YM?Nosteria da o collaVia alla Chiesa di Murta 10r - 16162 - MURTAPh. +39 010 74 085 79www.osteriadaocolla.comosteriadaocolla@alice.itIndicated in guide books: 8!Risterante / PizzeriaHistoric restaurantGenoese, celiac-friendly,meat and fish specialtiesCapacity: 40wednesdayalways openlunch / dinnerTavern with kitchenTypical restaurantGenoese cuisine - Capacity: 40monday and tuesdayfrom 15th to 30th sept. / 25th december / 30th januarylunch (wednesday and sunday)dinner (autumn / winter only friday and saturdaywednesday and thursday summer also)RestaurantTypical restaurantGenoese and Italian cuisineCapacity: 45/50sunday and mondayfifteen days in january / variable period in summerdinnerThe recipeRAVIOLI DI CARNE (MEAT RAVIOLI)This dish that today is regarded as somewhat of a ‘luxury meal’, eaten on specialoccasions, was in fact traditionally eaten the day after the celebrations, as ravioli wereinvented as a way of using up leftovers that would end up in the filling.Ingredients: for the dough: 500 g of flour, 2 eggs.For the filling: 2 endives, 2 bunches of borage, 200 g of lean veal, 100 g of meat, 100 g ofbrains, 50 g of offal, a handful of dried mushrooms, mixed spices, 3 eggs, half a bread rollsoaked in milk, grated parmesan, marjoram, a clove of garlic, 1 onion, extra virgin olive oil,dry white wine, salt.Preparation: knead the flour and eggs together adding water a little at a time until youreach a soft and even consistency. Cover with one damp and one dry tea towel and leaveto rest for an hour. Peel and boil the vegetables for 10 minutes in lightly salted water,drain and chop finely. Transfer the chopped vegetables into a mixing bowl and add theremaining ingredients. Put the mushrooms to soak in warm water. In a casserole dish,heat a little oil and add the chopped onion and mushrooms; add the meats and turn untilbrowned all over. Add a little white wine and allow it to evaporate. Add salt and finishcooking. Now par-boil the brains and offal and remove the membrane, then chop finelyand add to the other meats. Add the meats to the vegetables in the mixing bowl, addthe eggs, marjoram and chopped garlic, a handful of parmesan cheese, the soaked breadand then mix everything together seasoning with salt, pepper and the mixed spices.Now take the dough and roll out two identical thin layers, untilthey are almost translucent. Spoon the filling into evenlyspaced small piles about 3 cm apart, then cover with theother layer of dough, pressing it together in the spacesbetween the fillings. Separate the ravioli with a rollercutter and cook in salted boiling water. When they floatto the surface of the water they are ready. Serve withtocco sauce.74 Western Genoa

Western Genoaristorante al campesinoVia Vesima 1r - 16159 - VESIMAPh. +39 010 61 996 24Area 3PRICE RANGE 20/40 EUROSRestaurantHistoric restaurant and on seafrontGenoese and creative cuisineCapacity: 100Languages spoken: GB!=WYBM?Nristorante antica via ventiVia Martiri della Libertà 63r (a5 Western Genoa)16156 - PEGLIPh. and Fax +39 010 66 46 65www.anticaviaventi.itinfo@anticaviaventi.itIndicated in guide books: 6YBNP(mondayalways openlunch / dinnerRestaurant / TrattoriaRustic restaurant and Provencal-styleGenoese and from Campania cuisine,celiac-friendlyCapacity: 35/40mondaylunch / dinnerristorante il giganteRestaurantVia Lemerle 12r - 16158 - VOLTRI (a1 Western Genoa)Elegant restaurantPh. +39 010 61 326 68Genoese and Mediterranean cuisineinfo@Restaurantilgigante.itCapacity: 60Indicated in guide books: 3Languages spoken: GB!=WYBPristorante il vicoloVico Schiaffino 14r (a8 Western Genoa)16154 - SESTRI PONENTEPh. and Fax +39 010 65 211 35www.Restaurantilvicolo.euRestaurantilvicolo@tiscali.itLanguages spoken: GB - F!=WYNP(ristorante la vettaViale Modugno 62 (a5 Western Genoa)16156 - PEGLIPh. and Fax +39 010 69 700 66www.Restaurantlavettagenova.comLanguages spoken: GB - D - F - ES!WYM?Nristorante pizzeria san pietroVia Prà Arenile - 35r (a4 Western Genoa)16157 - PRàPh. +39 010 66 19 13sunday dinner / mondaytwo weeks later on 15th augustlunch / dinnerRestaurant / Pizzeria / Wine bar with kitchenTypical restaurantGenoese, Italian and Mediterranean cuisineCapacity: 110 in winter and 150 in spring / summersaturday / sunday lunchalways openlunch / dinnerRestaurant / PizzeriaElegant and historic restaurantGenoese cuisineCapacity: 120mondayten days in januarylunch / dinnerRestaurant / PizzeriaGenoese and Italian cuisineCapacity: 95Languages spoken: GB - F!=WYM?Pmondaymid februarylunch / dinnerWestern Genoa 75

Western Genoasenza tante musseVia G. Opisso 95n (a6 Western Genoa)16155 - PEGLIMob. +39 327 02 036 02senzatantemusse@libero.itArea 3PRICE RANGE 20/40 EUROSTrattoriaTypical restaurantGenoese and Mediterranean cuisineCapacity: 30Languages spoken: GB - ES!WBN(sirenellaVia Don Giovanni Verità 4r (a1 Western Genoa)16158 - VOLTRIPh. +39 010 61 017 87 - Fax +39 010 61 224 97www.sirenella.itreception@sirenella.itLanguages spoken: GB - D - F - ES!=WYBM?NPtorre anticaVia Teodoro II di Monferrato 1 (a5 Western Genoa)16156 - PEGLIPh. +39 010 69 740 50Restauranttorreantica@gmail.comLanguages spoken: GB=WYBMtrattoria agneseVia Giro del Vento 56 - 16162 - BOLZANETOPh. +39 010 74 544 66www.Restaurantagnese.wordpress.comLanguages spoken: GB - F!=WYBMalways openlunch / dinnerRestaurantElegant and typical restaurant on seafrontGenoese cuisineCapacity: 150sunday dinner / mondaylunch / dinnerRestaurantTypical restaurantGenoese and Italian cuisine,celiac-friendlyCapacity: 60sundaydinnerTrattoriaTypical restaurantGenoese cuisineCapacity: 45/50sunday15th augustlunch (from monday to saturday by reservation only)dinner (from thursday to saturday)The recipeSALSA DI PINOLI (PINE KERNEL SAUCE)Ingredients: 180 g of pine kernels from Pisa, 2 cloves of Vessalico garlic, half a bread rollsoaked in milk and drained, 30 g of parmesan cheese, 1 spoonful of prescinseua (curdledcheese), fresh leaves of two sprigs ofmarjoram, extra virgin olive oil and coarsegrain salt.Preparation: Crush the garlic with a pinchof salt in a mortar, add the pine kernels andcontinue to crush until you obtain a denseconsistency. Rotating the pestle aroundthe mortar, add the marjoram and anotherpinch of salt, the soaked bread, prescinseuaand parmesan. Mix together and add adrop of oil until you get a perfect creamyconsistency.76 Western Genoa

Western GenoaArea 3PRICE RANGE 20/40 EUROStrattoria arvigoVia Cremeno 31A - 16162 - BOLZANETOPh. and Fax +39 010 71 700 01Mob. +39 348 25 999 04Indicated in guide books: 6 8 9Languages spoken: GB - F - ES!WYBMPtrattoria da francoVico Sinope 11r - 16156 - PEGLI (a6 Western Genoa)Ph. +39 010 69 622 70!=WYBPtrattoria “da munsù”Piazza N. Barabino 18r (b2 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 41 36 11Indicated in guide books: 2 5 6 10!WYBtrattoria da nanniVia Benedetto Zaccaria 12r (a6 Western Genoa)16156 - MULTEDOPh. +39 010 69 750 12www.trattoriadananni.itLanguages spoken: GB!WYRestaurant / TrattoriaRestaurant on seafrontseafood cuisineCapacity: 30/35sunday dinner / mondayafter 15th augustlunch / dinnerTrattoriaHistoric restaurantGenoese and Piedmontese cuisineCapacity: 40sundayaugust / from 31th december to 6th januarylunch / dinnerTrattoriaHistoric restaurant and on seafrontItalian cuisine, celiac-friendlyCapacity: 70tuesday / octoberfifteen days in januarylunch / dinnertrattoria il pandaRestaurant / TrattoriaVia G. Jori 194/196/198r - 16159 - CERTOSATypical restaurantPh. and Fax +39 010 64 237 44Genoese, Italian, Mediterranean and vegetarianpanda-eatwell@hotmail.itcuisine, celiac-friendlyCapacity: 60Languages spoken: GB - F!=WYMNP(trattoria la baracchettaVia Borzoli 139n - 16153 - BORZOLIPh. +39 010 74 502 77www.trovavetrine.it/la-baracchettalabaracchetta2005@libero.it!=WYM?NP(Restaurant / TrattoriaTypical restaurantGenoese, internationaland Mediterranean cuisine, celiac-friendlyCapacity: 80/100tuesday / monday, thursday and sunday dinneraugust and / or the first days of septemberlunch / dinnersundaylunch / dinnerRestaurant / TrattoriaHistoric restaurantGenoese and Italian cuisineCapacity: 55saturday lunch/ from monday to friday dinnerfrom 13th august to 1st septemberlunch / dinner only saturdayWestern Genoa 77

Western Genoatrattoria la lanternaPiazza N. Barabino 25/27r (b2 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 64 680 12Area 3PRICE RANGE 20/40 EUROSTrattoriaHistoric restaurantGenoese and Italian cuisineCapacity: 75Languages spoken: GB - F - ES!=WYBP(trattoria lungomareVia Lungomare di Pegli 1r (a6 Western Genoa)16155 - PEGLIPh. and Fax +39 010 69 752 65Indicated in guide books: 6saturday lunch / sunday dinnerfrom 15th august to 1st septemberlunch / dinnerRestaurant / TrattoriaRestaurant on seafrontItalian and Mediterranean cuisineCapacity: 38Languages spoken: GB - ES!YBtrattoria tharrosVia G. Jori 124r - 16159 - CERTOSAPh. +39 010 64 430 71Mob. +39 347 77 678 76www.trattoriatharros.ittrattoria.tharros@fastwebnet.itLanguages spoken: GB - F!=YtrianonVia Rostan 4r (a6 Western Genoa)16155 - PEGLIPh. +39 010 66 714 17trianon.Restaurant@gmail.itLanguages spoken: GB - ES!=WYB?(uno di noiVia Parma 21r (a5 Western Genoa)16155 - PEGLIPh. +39 010 69 810 60sundaylunch / dinnerRestaurant / TrattoriaHistoric and typical restaurantGenoese and Sardinian cuisineCapacity: 38tuesdayoctoberlunch / dinnerRestaurant / PizzeriaElegant restaurantMediterranean cuisineCapacity: 80 + 40 in summermondayfrom 10th to 31th augustlunch / dinnerRestaurant / Trattoria / Pizzeria / PubTypical restaurantGenoese cuisineCapacity: 50Languages spoken: GB - ES!WYBP(veximÁVia Cerusa 1b - 16158 - VOLTRI (a1 Western Genoa)Ph. +39 010 61 364 55veximà@libero.itsaturday lunch / sunday and monday dinneraugustlunch / dinnerRestaurant / FarinateriaTypical restaurantGenoese cuisine and farinataCapacity: 70Languages spoken: GB!YBsunday and mondayjuly and augustdinner78 Western Genoa

Western GenoaagoràVia Opisso 266 (a6 Western Genoa)16155 - PEGLIPh. +39 010 69 841 84Area 3PRICE range up to 20 eurosRestaurantTypical restaurantSardinian cuisineCapacity: 60Languages spoken: GB!=WYBM(agip cafèVia Perlasca 101r16159 - CERTOSAPh. +39 010 74 118 57Mob. +39 335 68 176 92Languages spoken: GB - F=WYBM?P(al matitoneVia di Francia 1 (b11 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 46 48 96info@almatitone.comWBP(mondayalways openlunch / dinnerRestaurant / Trattoria / Bar / Snack barTypical and homely restaurantGenoese, Italian,Mediterranean, Calabrian, Sardinian and Sicilian cuisineCapacity: 60sunday (dinner by reservation only)from 14th to 21th augustlunch / dinnerPizzeria / Self ServiceModern restaurantItalian cuisineCapacity: 500saturday, sunday and holidaysalways openlunchThe recipePANDOLCE (SWEETBREAD)If you didn’t have the time or chance to buy a real pandolce Genovese, you can trymaking it at home… however, you need to come well equipped with plenty of courage,patience and an alarm clock!Ingredients: for the yeast: 20 g of yeast; 300 g of flour.For the sweetbread: 500 g of flour, 100 g of butter, 250 g of sugar, 200 ml of water withorange blossom water, 100 g of sultanas, 100 g of muscatel raisins, 100 g of pine kernels,100 g of candied citrus fruit, 50 g of fennel seeds, a pinch of salt.Preparation: Make a well in the 300g of flour and add the yeast dissolved in warm water;knead carefully until you get a firm and stretchy dough (add more water if needed).Leave the dough to rise overnight in a mixing bowl covered with a cloth in a warmplace. The next day put the sultanas and raisins to soak in warm water and cut the citrusfruits into small pieces. Create a well in the 500 g of flour and add the melted butter,orange blossom water, sugar and salt. Start to work the mixture, then add the doughyou made the day before. Carefully knead the whole mixture ensuring that it has an evenconsistency and is soft, adding water if necessary.Now add the raisins, sultanas, citrus fruit, pine kernels and fennelseeds and knead hard for at least 15 minutes. Divide thedough into two equal parts and lace them on two bakingtrays, shaping them into a dome shape and drawing atriangle at the top. Tie a clean cloth around the base sothe dough doesn’t lose its shape whilst rising. Coverwith a cloth and keep in a warm place for another12 hours. After this second rising period, put thedough in the oven at 180°C for about an hour oruntil it turns a golden brown colour.Western Genoa 79

Western Genoabar kentCorso Magellano 10r (b11 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 64 663 89Area 3PRICE range up to 20 eurosBar / Snack barItalian cuisineCapacity: 28Languages spoken: F!WB(bar trattoria da pupiVia Paolo Anfossi 156r - 16164 - PONTEDECIMOPh. +39 010 71 43 62www.facebook.com/trattoriadapupitrattoriadapupi@yahoo.itsundayaugustlunchTrattoriaTypical restaurantGenoese and Mediterranean cuisineCapacity: 35Languages spoken: GB - F - ESalways openlunch / dinner (saturday and by reservation on other nights )!=Wcaffetteria orefici 6Via Operai - Centro Commerciale Fiumara (b10 Western Genoa)16149 - SAMPIERDARENAPh. and Fax +39 010 46 49 31www.fiumara.netferrara.sergio@fastwebnet.itLanguages spoken: GBBM?P(chaplin videopubVico Schiaffino 27Ar (a8 Western Genoa)16154 - SESTRI PONENTEPh. +39 010 61 436 50 - Fax +39 010 65 054 62www.chaplinvideopub.comchaplinvideopub@alice.itLanguages spoken: GB - ES!=WBP(CibiamoCentro Commerciale Fiumara (b10 Western Genoa)Piano 1 Multisala16149 - SAMPIERDARENAPh. and Fax +39 010 41 97 07www.cibiamo.itLanguages spoken: GBcoffee breakCentro Commerciale Fiumara - Locale 114 (b10 Western Genoa)16153 - SAMPIERDARENAMob. +39 348 90 460 37gigen2@hotmail.comSnack bar / GastronomyCaféprocessed coffeeCapacity: 4025th december / 1st mayalways openlunchPub with kitchen / Snack barElegant restaurant with karaokeand entertainmentMediterranean cuisineCapacity: 86mondayaugustlunch / dinnerSnack bar / Fast food / Focacceria / BruschetteriaItalian cuisine with pizza,focaccia and farinataCapacity: 56always openlunch / dinnerSnack bar / Bar / Ice-cream shopItalian cuisineCapacity: 30Languages spoken: GB=WBMalways openlunch80 Western Genoa

Western GenoaArea 3PRICE range up to 20 euroscrazy bull caféVia E. Degola 4r (b10 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 49 949 23www.crazybullgenova.com - crazybullgenova@email.itIndicated in guide books: 10Languages spoken: GB!WYBM?NP(da roccaVia San Quirico 5r - 16163 - SAN QUIRICOPh. +39 010 71 32 37skakkomattosrl@libero.itFast foodElegant American-style restaurantinternational cuisine, celiac-friendlyalways openlunch / dinnerPizzeria / Tavern with kitchenTraditional restaurantGenoese, Italian and American cuisineCapacity: 70Languages spoken: GB!=WYBM?(el encuentroVia Palazzo della Fortezza 33r (b11 Western Genoa)16149 - SAMPIERDARENAMob. +39 340 05 403 84saturday lunch/ sundayalways openlunch / dinnerEthnic restaurantTypical restaurantEcuadorian cuisineCapacity: 30Languages spoken: GB - ESil lupo biondoPiazza San Teodoro 2r (b2)16126 - SAN TEODOROPh. +39 010 26 75 13Languages spoken: GB!=WBP(mondaylunch / dinnerTrattoria / BarCharacteristic restaurantGenoese and Ligurian cuisineCapacity: 20sundayalways openlunchThe recipePANDOLCE BASSO (FLAT SWEETBREAD)This version of the traditional pandolce is also called “antica Genova”, even though it isin fact a more recent variation of the sweet that originated in the West of the city. It suitsthose who prefer more aromatic sweets to soft and spongy cakes, and for those whoneed a simpler version than the 2 day preparation needed for the ‘tall’ pandolce.Ingredients: 1 kg of flour, 400 g of sugar, 400 g of butter, 4 eggs, milk, orange blossomwater, 100 g of pine kernels, 300 g of raisins, 300 g of candied citrus fruits, grated rind of 1lemon, vanillin, two packets of yeast powder.Preparation: Before preparing the dough, soften the butter at room temperature andsoak the raisins in warm water and rum. Mix the flour, sugar and butterand work together without squeezing. Add the eggs, milk andorange blossom water (enough to produce a soft and evenconsistency). When the dough is soft and elastic, add thepine kernels, raisins and citrus fruit. Divide the doughinto two parts, make into a spherical shape and drawa cross on the top. Now put in a pre-heated oven at200°C and bake until it turns golden brown.Western Genoa 81

Western GenoaArea 3PRICE range up to 20 eurosla cucina di ellyVia Fusinato 12r - 16157 - PRà (a4 Western Genoa)Ph. +39 010 66 22 43 - Mob. +39 329 25 448 21www.lacucinadielly.comlacucinadielly@gmail.com!WYBP(Restaurant / TrattoriaTypical restaurantGenoese and Italian cuisineCapacity: 50sunday and holidaysalways opendinner open by reservation onlyla scalettaVia G. Scriba 3n (a6 Western Genoa)16155 - MULTEDOPh. and Fax +010 69 808 56pizzerialascaletta@alice.itLanguages spoken: GB - F - ES!=Y?P(osteria maria dal 1943Via P. Chiesa 50r (b10 Western Genoa)16149 - SAMPIERDARENAPh. +39 010 46 04 78Restaurant / Trattoria / PizzeriaGenoese, Mediterranean, farinata and grillCapacity: 60tuesdaylunch / dinnerTavern with kitchenTypical restaurantGenoese cuisineCapacity: 34Languages spoken: GB - F - ES!YBPpizza e pastaVia Vado 8/10r (a7 Western Genoa)16154 - SESTRI PONENTEPh. +39 010 86 806 21saturday and sundaytwo or three weeks in Augustlunch / dinnerRestaurant / PizzeriaGenoese and Mediterranean cuisine,celiac-friendlyCapacity: 30Languages spoken: GB!WYB(pizzeria il torchioPiazza Arimondi 1r - 16164 - PONTEDECIMOPh. +39 010 72 618 47Languages spoken: GB!YBM?Ppizzeria leoVia Martiri della Libertà 4r (a5 Western Genoa)16156 - PEGLIMob. +39 393 30 011 04mike.pizzette@gmail.comLanguages spoken: GB - D - F - ES?sundayfrom 10th to 17th august / from 24th december to 1st januarylunch / dinnerPizzeriaTypical restaurantLigurian and Italian cuisineCapacity: 70monday / tuesdayalways opendinnerPizzeriaHistoric restaurantMediterranean cuisineCapacity: 40thursday / first two weeks of septemberlast two weeks of decemberdinner82 Western Genoa

Western GenoaArea 3PRICE range up to 20 eurosPizzeria san francescoVia Campi 15r - 16159 - CAMPI (a11 Western Genoa)Ph. +39 010 64 550 97PizzeriaTypical restaurantCapacity: 40Languages spoken: GBristorante hua-da-liVia Mamiani 7/9r (b10 Western Genoa)16151 - SAMPIERDARENAPh. +39 010 41 36 72tuesdayfebruarydinnerEthnic restaurantChinese style restaurantInternational and Chinese cuisineCapacity: 60/70Languages spoken: GB - Chinese!=W(ristorante pizzeria ai 2GVia R. Parodi 9r (a11 Western Genoa)16151 - SAMPIERDARENAPh. +39 010 41 17 17 - Fax +39 010 46 79 13www.ai2g.it!=WYBP(taramaschiCalata Giovanni Bettolo - Zona Porto (d2)16126 - SAMPIERDARENAPh. +39 010 25 50 78Languages spoken: GBWBM(trattoria “a ca do dria”Via Fiorino 11r16158 - VOLTRI / LOCALITà FIORINOPh. +39 010 63 92 90trattoria_acadodria@alice.itLanguages spoken: GB - F!WM?(trattoria da giannaVia Borzoli 119Ar - 16153 - BORZOLIMob. +39 347 01 826 52Languages spoken: F - ESN(always openmid augustlunch / dinnerTrattoria / Pizzeria / Tavern with kitchenHistoric typical restaurantGenoese, Mediterraneanand Sardinian cuisineCapacity: 80mondayalways openlunch / dinnerTrattoria / BarLigurian cuisineCapacity: 20sundaydecided yearlylunchTrattoriaTypical restaurantGenoese cuisineCapacity: 50sunday (open by reservation only)first half of septemberlunch / dinner (by reservation only)TrattoriaEasy restaurantGenoese and Italian cuisineCapacity: 35 + 25 outsidesaturday / sundayalways openlunchWestern Genoa 83

Western Genoatrattoria da lucianaVia Filippo Bettini 13r - 16162 - BOLZANETOPh. +39 010 74 073 49!=WYBP(trattoria da ritaVia G. Biancheri 32r (a8 Western Genoa)16154 - SESTRI PONENTEPh. and Fax +39 010 60 490 88Area 3PRICE range up to 20 eurosTrattoriaTraditional restaurantGenoese cuisineCapacity: 70saturdayalways openlunch / dinner (by reservation only)TrattoriaGenoese cuisineCapacity: 50Languages spoken: GB - F - ES=WY?(trattoria di aleVia A. Pacinotti 32/34r (b11 Western Genoa)16151 - SAMPIERDARENAPh. +39 010 46 00 55sundayfifteen days in february / fifteen days in septemberlunch / dinnerTrattoriaTypical restaurantGenoese and Italian cuisineCapacity: 60Languages spoken: GB - F - ES - Ukrainian!=WYB(trattoria il gallettoVia A. Pacinotti 3r (b11 Western Genoa)16151 - SAMPIERDARENAPh. +39 010 41 25 57ilgalletto@fastwebnet.itsunday and holidaysalways openlunch / dinner (by reservation only)TrattoriaTypical restaurantGenoese and Italian cuisine,celiac-friendlyCapacity: 35saturday dinner / sundaylunch / dinnertrattoria pizzeria la croceraVia R. Pieragostini 7/9 (b10 Western Genoa)16151 - SAMPIERDARENAPh. and Fax +39 010 41 85 20Trattoria / PizzeriaTraditional restaurantGenoese and Italian cuisineCapacity: 55!=WYBP(vegia ostAja de praVia Prà 18r - 16157 - PRà (a4 Western Genoa)Mob. +39 338 80 953 67Languages spoken: GB - F!=sundayfirst week of januarylunch / dinnerTypical restaurantGenoese and Aosta Valley cuisineCapacity: 35sundayaugustlunch / dinnerTrattoria84 Western Genoa

Eastern Genoaarea 4

Eastern GenoaArea 4PRICE RANGE 40/60 EUROSantica osteria del baiVia Quarto 12 - 16148 - QUARTO DEI MILLE (b7 Est)Ph. +39 010 38 74 78www.osteriadelbai.it - info@osteriadelbai.itIndicated in guide books:1 2 4 5 7 9 10 11 13 14 16 17 18Languages spoken: GB - F!WYB?Pantica osteria della castagnaVia Romana della Castagna 20r - 16148 - QUARTO DEI MILLE (b7 Est)Ph. +39 010 39 902 65 - Fax +39 010 40 400 43osteriadellacastagna@virgilio.itIndicated in guide books:4 9 15 18Languages spoken: GB - ES!YB?Pla bigonciaVia Sup. del Boscasso 10 - 16148 - QUARTO DEI MILLE (a6 Est)Ph. +39 010 37 304 39labigoncia@libero.itIndicated in guide books:2 4 6 18Languages spoken: GB - D - F - ES!YBM?NmanueVia Marco Sala 13r (c10 Eastern Genoa)16167 - NERVIPh. +39 010 37 260 35www.manue.itinfo@manue.itLanguages spoken: GB - ES!YBNpatanVia G. Oberdan 157/159 - 16167 - NERVI (c9 Eastern Genoa) Elegant restaurantPh. +39 010 32 38 97Mediterranean cuisine and celiac-friendlyIndicated in guide books:Capacity: 605 16 17Languages spoken: GB - F!WYBRistorante the cookVia Marco Sala 77/79r - 16167 - NERVI (c10 Eastern Genoa)Ph. +39 010 32 029 52www.thecook.itinfo@thecook.itIndicated in guide books: 3 4 5 6 18Languages spoken: GB - F!WYBPRestaurantElegant and historic restaurant on seafrontGenoese, Italian andMediterranean cuisine, celiac-friendlyCapacity: 60mondaytwo weeks in augustlunch / dinnerRestaurantTypical restaurantGenoese andItalian cuisine, celiac-friendlyCapacity: 80/100sunday evening / mondaythree weeks after 15th augustlunch / dinnerRestaurantElegant and typical restaurantItalian cuisineCapacity: 40tuesday / last week of augustfirst two weeks of septemberlunch (only sunday and holydays) / dinnerRestaurantElegant, historic and typical restaurantGenoese and Italian cuisineCapacity: 35mondayaugustdinnerRestaurantmonday and tuesday a lunchdecided yearlylunch / dinnerRestaurantElegant restaurantInternational cuisine, celiac-friendlyCapacity: 40always opendecided yearlydinner86 Eastern Genoa

Eastern Genoatrattoria du ruscinSalita Sella 198 - 16133 - BAVARIPh. +39 010 34 503 91Languages spoken: GB!WYM?NArea 4PRICE RANGE 40/60 EUROSHistoric and typical restaurantGenoese cuisine, celiac-friendly on requestand contemporary dishesCapacity: 80mondayaugust / 1st week of februarylunch (from thursday to sunday) / dinnerTrattoriaThe recipeTocco (MEAT IN TOMATO SAUCE)This is a delicious sauce that derives its name from the fact that it is supposed tobe prepared with a single piece of meat (toccu in local dialect), and this is the maindifference that sets it apart from traditional ragù alla Bolognese, made with mincedmeat. It is perfect for serving with ravioli, but it's also excellent with mandilli de saea(traditional thin lasagne).Once the pasta has been served with the sauce, the meat and remaining sauce is anexcellent second course served piping hot.Ingredients: 1/2 kg of beef, extra virgin olive oil, 2 spoonfuls of tomato puree, 1 onion,1 stalk of celery, parsley, garlic, 1 carrot.Preparation: Stir-fry the chopped vegetables in a large terracotta pot with extra virginolive oil and add the piece of meat whole, browning on all sides.Put the parsley, rosemary and pine kernels in the pot and add a little white wine until itevaporates.Add the tomato puree diluted in a little stock. Allow to cook for at least 2 hours onlow heat and with the cover on,turning the piece of meat every sooften to ensure even cooking, andadding stock when needed so itdoesn’t become dry.Eastern Genoa 87

Eastern GenoaalbikokkaVia Quarto 14a (b6 Eastern Genoa)16148 - QUARTO DEI MILLEPh. +39 010 30 766 30 - Fax +39 010 37 728 62www.ristorantealbikokka.itLanguages spoken: GB!=WYBM?Pantica osteria del gialloVia alla Costa di Bavari 3 - 16133 - BAVARIPh. +39 010 80 47 58Area 4PRICE RANGE 20/40 EUROSRestaurant / PizzeriaElegant restaurant and on seafrontItalian cuisineCapacity: 200mondayalways opendinnerTavern with kitchenHistoric restaurantGenoese cuisineCapacity: 30!M?Nantica osteria giginoVia Romana della Castagna 27r (b7 Eastern Genoa)16148 - QUARTO DEI MILLEPh. +39 010 37 720 80www.osteriagigino.com - osteriagigino@tin.itIndicated in guide books: 1 15Languages spoken: GB - ES!WYBfridayaugustlunch (from monday to saturday on reservation only)Restaurant / Tavern with kitchenHistoric and typical restaurantTuscan cuisine, celiac-friendlyCapacity: 40/50mondayaugustlunch / dinnerThe recipeCorzetti PASTAAlthough it shares its name with the pasta from the Riviera di Levante, this historic varietyof pasta from the Polcevera Valley differs in its characteristic 8 shape and the smallerdimensions. With expert skill and dexterity, these tiny bows of pasta, just 1 cm long, aremade by hand, stretched out with the fingers.Ingredients: 500 g of soft wheat flour, 3 eggs, salt, warm water.Preparation: Make a well in the mound of flour, add the egg and salt and mix into a firmand elastic dough, adding warm water when necessary. When at the right consistency,cover with a dry cloth and leave to rest for at least half an hour. Next pull off tiny piecesabout the size of a chickpea, roll into a ball, stretch out sideways then pinch it in themiddle to make a tiny 8 shapes. Allow them to dry, then cook as normal in boiling saltedwater.The perfect condiment for corzetti, which aretraditionally eaten dry, is the pine kernelsauce, although they're alsoexcellent with the toccu meatsauce or mushrooms.88 Eastern Genoa

Eastern GenoaArea 4PRICE RANGE 20/40 EUROScalamarè - el gauchoVia V Maggio 30r - 16147 - Priaruggia (b6 Eastern Genoa)Ph. +39 010 38 06 66 - Fax +39 010 30 715 29www.ristovip.itcalamare.calamare@ristovip.itLanguages spoken: GB - ES!WYB?(calucla caféVia G. Oberdan 6r (c9 Eastern Genoa)16167 - NERVIMob. +39 347 26 947 26Languages spoken: GB - F - ES - Portuguese!Bcave de roiVia Sturla 99r (b5 Eastern Genoa)16131 - STURLAPh. +39 010 37 303 69!=WYBMP(da raimondoVia Redipuglia 52r (b6 Eastern Genoa)16147 - STURLAPh. +39 010 38 92 52www.daraimondo.netristoranteraimondo@fastwebnet.itLanguages spoken: GB - F!=WYN(il foconeVia V Maggio 20n (b6 Eastern Genoa)16147 - QUARTO DEI MILLEPh. +39 010 37 733 13pizzeriafocone@libero.itIndicated in guide books: 6Languages spoken: GB - Portuguese!WY?(il girone dei folliVia delle Casette 21/23 (a5 Eastern Genoa)16132 - STURLAPh. +39 010 37 776 40 - Mob. +39 338 12 854 94Restaurant / Pizzeria / Steak meat and fishRestaurant on seafrontGenoese, Italianand Mediterranean cuisineCapacity: 60tuesdayalways open during the summerlunch / dinnerCafé with tapasElegant restaurant and on seafrontMediterranean cuisineand tapas of local fishCapacity: 20mondaylunch / dinnerPizzeria / SteakHistoric restaurantItalian cuisineCapacity: 100monday eveningfifteen days in augustlunch / dinnerRestaurant / Pizzeria with wood stoveHistoric and typical restaurantGenoese and Mediterranean cuisineCapacity: 120mondaylunch / dinnerRestaurant / PizzeriaRestaurant on seafrontGenoese and Italian cuisine, celiac-friendlyCapacity: 250always openlunch (saturday, sunday and holydays) / dinnerTrattoria / PizzeriaTypical restaurantGenoese cuisineCapacity: 60!=YB?NP(mondayalways opendinnerEastern Genoa 89

Eastern Genoala baitaVia del Commercio 27 (b9 Eastern Genoa)16167 - NERVIPh. +39 010 32 37 61!=WYBMP(la olaVia Quinto 14 cancello (b7 Eastern Genoa)16166 - QUINTOPh. +39 010 32 028 17www.laolapizzeria.itinfo@laolapizzeria.itLanguages spoken: GB - ES!=Y?(La spigaVia Marco Sala 14 (c10 Eastern Genoa)16167 - NERVIPh. +39 010 37 263 94www.pizzerialaspiga.itLanguages spoken: GB - F!WYBla terrazza di millyPiazza Luigi Pitto 4r - 16133 - APPARIZIONEPh. +39 010 39 17 11www.laterrazzadimilly.netmillymauro@gmail.comArea 4PRICE RANGE 20/40 EUROSRestaurant / PizzeriaTypical restaurantItalian, Mediterranean and homely cuisine,fish specialtiesCapacity: 150sunday eveninglast week of augustlunchRestaurant / Pizzeria / BarRestaurant on seafrontGenoese and Mediterranean cuisine,pizza, celiac-friendly on eveningCapacity: 45mondayjanuarylunch / dinnerRestaurant / PizzeriaHomely restaurantItalian cuisineCapacity: 80sunday (only pizzeria)always opendinnerTrattoria / PizzeriaTypical restaurant in the hillssea viewGenoese cuisineCapacity: 90!WYBnuvole di pinteVia Gorizia 13 - 16147 - STURLA (a5 Eastern Genoa)Ph. +39 010 39 06 39Indicated in guide books:4 6Languages spoken: GB!=WB?Posteria dei cacciatoriVia Serra di Bavari 15 - 16133 - BAVARIPh. e fax +39 010 34 503 23www.osteriadeicacciatori.itost.cacciatori@tin.itLanguages spoken: GB - D - F - ES!WYMPmondaylunch / dinnerRestaurant / PizzeriaRustic restaurantMediterranean cuisineArgentine specialties threadCapacity: 80 + 40 in summermondayweek of mid augustdinnerRestaurant / PizzeriaTypical restaurantGenoese cuisine, celiac-friendlyCapacity: 160tuesday and wednesdayjulylunch / dinner90 Eastern Genoa

Eastern GenoaPub del ducaVia Giovanni Romero 5r (c11 Eastern Genoa)16167 - NERVIPh. +39 010 32 15 64Indicated in guide books: 4 5Languages spoken: GB - ES!WY?ristorante da linaVia Aurelia 31r (c11 Eastern Genoa)16167 - CAPOLUNGOPh. +39 010 32 29 94www.ristorantedalina.comLanguages spoken: GB!WYNPristorante da pieroVia Murcarolo 67/69r (c9 Eastern Genoa)16167 - nerviPh. +39 010 32 02 71Languages spoken: GB!WYBristorante la sacrestiaVia Vernazza 38r (a5 Eastern Genoa)16131 - SAN MARTINO D’ALBAROPh. +39 010 30 753 98lasacrestiagenova@alice.itArea 4PRICE RANGE 20/40 EUROSRestaurant / Pub with kitchenHistoric and typical restaurant on seafrontGenoese cuisine, cooking with beerCapacity: 100tuesdaynovemberdinnerRestaurantElegant restaurantMediterranean cuisineCapacity: 150 + 250 outsidemondaylunch / dinnerRestaurantTypical restaurantand on seafrontGenoese cuisine, fish specialtiesmondayseptemberlunch / dinnerRestaurantElegant restaurantGenoese cuisineCapacity: 30Languages spoken: GB - D - F!=YB?ristorante pizzeria Jr ex da marioVia Gianelli 36r (b8 Eastern Genoa)16166 - Quinto al MarePh. +39 010 32 003 54Languages spoken:GB - ES - Romanian - Albanian - Arabic!=WYBMPristorante pizzeria la terrazzaVia V Maggio 2 (b6 Eastern Genoa)16147 - STURLAPh. +39 010 38 92 69www.ristorantelaterrazzage-sturla.itLanguages spoken: GB!=WYB?Psaturday lunch / sundaylunch / dinnerRestaurant / PizzeriaRestaurant on seafrontGenoese cuisine, Mediterranean,celiac-friendly on reservation;pizza only at dinnerCapacity: 50tuesday dinnerseptemberlunch / dinnerRestaurant / PizzeriaRestaurant on seafrontItalia cuisineCapacity: 120monday dinnerfrom 1st to 15th octoberlunch / dinnerEastern Genoa 91

Eastern GenoaArea 4PRICE RANGE 20/40 EUROSristorante sorayaVia G. Oberdan 22/24r - 16167 - NERVI (c9 Eastern Genoa)Ph. +39 010 32 15 25 - Mob. +39 340 42 108 90www.ristorantesoraya.cominfo@ristorantesoraya.comLanguages spoken: GB - F - ES - Persian!YBRistorante trattoria da pinoVia Caboto 8r - 16167 - NERVI (c9 Eastern Genoa)Ph. e fax +39 010 37 263 95ristpinonervi@tiscali.itLanguages spoken:GB - D - F - Norwegian - Russian!WY?saker sushi ristorantePiazza A. Pittaluga 12/13r (c9 Eastern Genoa)16167 - NERVIPh. +39 010 32 007 13Ethnic restaurantTypical restaurantPersian andInternational cuisine, celiac-friendlyCapacity: 42sundayalways opendinnerTrattoriaHistoric and typical restaurant on seafrontGenoese cuisineand fish specialtiesCapacity: 70 in winter and 140 in summerthursdayalways openlunch / dinnerRestaurant / BarElegant restaurantItalian and japanese cuisineCapacity: 40Languages spoken: GB - D - F!=YB(always openlunch / dinnerthermopoliumRestaurant / PizzeriaPasseggiata A. Garibaldi 28/33/34r - 16167 - NERVI (c10 Lev) Restaurant on seafrontPh. +39 010 37 244 65 (restaurant)Genoese and Italian cuisinePh. +39 010 32 092 69 (pizzeria)Mob. +39 335 78 162 63www.ristorantethermopolium.itwednesday (restaurant) / thursday (pizzeria)Languages spoken: GB - Fdecided yearly!YB?lunch (winter) / dinner (summer)trattoria detta del bruxaboschi 1862 Restaurant / TrattoriaVia F. Mignone 8 - 16133 - SAN DESIDERIOPh. +39 010 34 514 29www.bruxaboschi.com - info@bruxaboschi.comIndicated in guide books: 1 2 3 5 8 9 1014 16Languages spoken: GB - F!WYM?trattoria cristaVia Livello 21 - 16133 - BAVARIPh. +39 010 34 503 14Fax +39 010 34 530 54Historic and typical restaurantGenoese cuisineand specialty mushroomsCapacity: 130sunday dinner / mondayaugust / Christmas periodlunch (on reservation only) / dinnerTrattoriaHistoric restaurantGenoese cuisineCapacity: 100!M?(monday / from tuesday to thursday and sunday dinnerlast two weeks of july and 1st week of augustlunch92 Eastern Genoa

Eastern GenoaArea 4PRICE RANGE 20/40 EUROStrattoria del liberaleVia Monte Fasce 91 - 16133 - APPARIZIONEPh. +39 010 39 52 48www.trattoriadelliberale.cominfo@trattoriadelliberale.comIndicated in guide books: 5 6 7Languages spoken: GB!WM?NPtrattoria la ruotaVia G. Oberdan 215r (c9 Eastern Genoa)16167 - NERVIPh. +39 010 37 260 27 - Fax +39 010 37 549 61www.trattorialaruota.com - info@trattorialaruota.comIndicated in guide books: 4 6Languages spoken: GB!=YBturna u poliVia Antica Romana 11B r (b8 Eastern Genoa)16166 - NERVIPh. +39 010 40 405 96Languages spoken: GB - D - F!WYB?TrattoriaHistoric and typical restaurantGenoese and Mediterranean cuisineCapacity: 100monday / tuesdayjanuarydinnerRestaurant / TrattoriaElegant, historic and typical restaurant,Genoese, Italianand Mediterranean cuisineCapacity: 40mondayalways openlunch / dinnerTavern with kitchenHistoric and typical restaurantGenoese, ligurian and seafood cuisine,celiac-friendlyCapacity: 30sunday, monday, tuesdayfrom 16th august to 10th septemberdinnerThe recipeAnicini BiSCUITSIngredients: 500 g of sugar, 400 g of flour, 10 eggs, orange blossom water, 1 spoonful ofaniseed, butter for greasing.Preparation: Place 10 egg yolks into a mixing bowl and mix with the sugar until smooth.Separately beat the 10 egg whites until firm, then add to the yolk and sugar mixture alongwith the aniseed and orange blossom water. Mix gently and then add the flour a little at atime whilst continuing to mix in order to avoid the formation of lumps. When the mixtureis smooth, allow to rest for a few minutes. In the meantime, grease the edges of an about10 cm large mould, then pour the mixture in it, taking care to level out the surface. Placein a pre-heated oven at 170 - 180°C for about 20 minutes. When baked, take out of theoven and allow to cool. Cut the cake into about 2 cm thick slices and arrange on a bakingtray and bake for another 20minutes to make the biscuits.Serve the anicini biscuits cold,possibly with a sprinkling oficing sugar.Eastern Genoa 93

Eastern Genoabar midaPiazza Rotonda 7r - 16133 - BORGORATTIPh. +39 010 30 759 07Area 4PRICE range up to 20 eurosBar / Snack barGenoese and Italian cuisineCapacity: 35Languages spoken: GB - F=W?(il caffè del liceoVia Sturla 100/102r (b5 Eastern Genoa)16131 - STURLAMob. +39 339 39 280 06pellegrino77@yahoo.itLanguages spoken: FBP(il galeoneViale Amm. Giorgio Des Geneys 1C r (b7 Eastern Genoa)16148 - QUARTO DEI MILLEPh. +39 010 39 49 18always openlunchSnack barTypical, quiet and homely restaurantGenoese and Italian cuisineCapacity: 20saturday and sundayaugustlunchPizzeria / Pub with kitchen / Snack bar / Sandwich barTypical restaurant and on seafrontMediterranean cuisineCapacity: 60Languages spoken: GBWBPsundayfifteen days in augustdinnerThe recipeLatte bruscoThis dish was traditionally served as a starter and was always included as part of theGenoese mixed fried dish. Today, however, it has been substituted by a more popularsweet version.Ingredients: 1 small onion, a bunch of parsley, 10 spoonfuls of flower, 1 litre of milk, anotch of butter, 3 eggs and 2 egg yolks, salt.Preparation: Heat the chopped onion and parsley with the butter in a deep saucepanfor a few minutes. Take off the heat and add the flour one spoonful at a time, mixingas you do so. Add the milk and salt. Bring to the boil and allow to cook for 15 minutes,reducing the heat a little and stirring every so often. After 15 minutes, remove from theheat and add the three whole eggs and two yolks. When the mixture becomes dense butnot hard, and it detaches easily from sides of the pan when mixing, it is ready. Grease aflat serving plate with an at least 2 cm high rim, pour in the mixtureso that it remains about 2 cm deep and leave torest for 24 hours. Use a greased knife to cut thesolidified mixture lengthways into diamonds,and fry the pieces in plenty of hot oil afterdipping them in beaten eggs and thenbreadcrumbs.94 Eastern Genoa

Eastern Genoail traliccioVia Stefano Türr 32 (a6 Eastern Genoa)16147 - QUARTO DEI MILLEPh. 39 010 37 410 47Area 4PRICE range up to 20 eurosRestaurant / PizzeriaRustic restaurantHomely cuisine and pizzaCapacity: 200Languages spoken: GBWY?P(IRISH PUBVia Bolzano 23r (b8 Eastern Genoa)16166 - Quinto al MarePh. e Fax +39 010 32 004 37 - Mob. +39 348 74 426 32www.irishpubgenova.cominfo@irishpubgenova.comLanguages spoken: GB!WBla torchiamondayalways openlunch / dinnerPub with kitchenDecorated in Irish styleSandwiches, Snack bar,bruschette, grilled meatCapacity: 100sundayalways opendinnerRestaurant / PizzeriaVia Santorre De Rossi di Santarosa 2 (c9 Eastern Genoa)Historic restaurant16167 - NERVIGenoese and International cuisinePh. +39 010 32 10 53Capacity: 230magnoalex@libero.it!=WYB(pazzi per la pizzaVia S. Schiaffino (b7 Eastern Genoa)16148 - QUARTO DEI MILLEPh. +39 010 40 757 95pazziperlapizza@libero.itLanguages spoken: GB!WYB?PpiumaVia Tabarca 64r - 16147 - STURLA (b5 Eastern Genoa)Ph. +39 010 99 903 37www.eataly.ita.alessandri@eataly.itLanguages spoken: GB - FWY?NPmondaylunch / dinnerPizzeriaElegant and typical restaurantInternational cuisineCapacity: 75always opendinnerRestaurant / PizzeriaTypical restaurantGenoese and italian cuisinepizza with natural rising agentsCapacity: 130mondayalways opendinnerEastern Genoa 95

INDEX OF RESTAURANTSA DUE PASSI DAL MARE 39AGIPCAFÈ 79AGORÀ 79AI DUE PINO 39AL 5 ROSSO 55AL CICLAMINO 39AL CONVIVIO 55Al Giardino Degli Indoratori 12AL MATITONE 79AL RUSTICHETTO 39Al Teatro Di Campopisano 12Al Veliero 12ALBIKOKKA 88ALLE VOLTE 40Amadeus 12Ancioe Belle Donne 12ANDREA DORIA “PIZZA & RESTAURANT” 70Antica Cantina I Tre Merli 12ANTICA HOSTARIA PACETTI 1908 40ANTICA OSTERIA CAMPENAVE 70ANTICA OSTERIA DEL BAI 86ANTICA OSTERIA DEL GAZZO 70ANTICA OSTERIA DEL GIALLO 88ANTICA OSTERIA DELLA CASTAGNA 86ANTICA OSTERIA DELLA FOCE 40Antica Osteria Di Vico Palla 13ANTICA OSTERIA DINDI 36ANTICA OSTERIA GIGINO 88Antica Sciamadda 28ANTICA TRATTORIA BARISONE 70ANTICA TRATTORIA DEI CACCIATORI 71ANTICA TRATTORIA DEI PESCATORI 40ANTICA TRATTORIA MARIA DEL PORTO 13ANTICA TRATTORIA OSVALDO 40ANTICA TRATTORIA PIRO 40Antica Vetreria Del Molo 28ANTICO BORGO 55ANTICO FORNO DA MARIO 55A-O Vegiu Caruggio 13Au Café 13AXILLO TRATTORIA IN GENOVA 41BAGNI MANGINI 41Bakari 13BAMBÙ 56Banano Tsunami 28BAR 25 57BAR AUTO 41BAR BERTOLI 56BAR DELLA CORTE 56Bar E Caffé Ristorante Mauro Rita 29BAR GIOIELLO 56BAR KENT 80BAR MIDA 94Bar Nunziata 29BAR RINO 56BAR RISTORANTE EUROPA 36BAR SKIPPER RISTORAZIONE 57BAR TOMOKA 57BAR TRATTORIA DA PUPI 80BARCABÀ RISTORANTE PIZZERIA 56Beautiful Loser 13Beluga 10Bicu 14BIG EXPRESS RESTAURANT 57Bigo Bar 29BIRRERIA HOFBRÄUHAUS 41BISTROT ALBATROSC/O HOTEL SHERATON 68BLANCO 58BLISS VEGETARIAN RESTAURANT 42BOMBAY PALACE RISTORANTE INDIANO 42BOTTEGA DEL RE 42Britannia Pub 14CÀ DU DRIA 4296 INDEX OF RESTAURANTS

Caffé Degli Specchi 29Caffé Porto Franco 14CAFFETTERIA OREFICI 6 80CALAMARÈ - EL GAUCHO 89CALUCLA CAFÉ 89CAMBUSETTA 42Cantine Squarciafico Ristorante 10Capitan Baliano 15CAVE DE ROI 89CAVO - BAR DEGLI APERITIVI 58C’ERA UNA VOLTA... 71CHAPLIN VIDEOPUB 80Chichibio 10CI VEDIAMO DA ROMOLI 42CIBIAMO 80Coffee Art & Liquid Lab 29COFFEE BREAK 80CRAZY BULL CAFÉ 81CREUZA De MÄ 36Cucina casalinga Da Mario 29DA DOMENICO 43DA GENIO 43DA GIACOMO 36DA MARCELLO 43DA MARINO 68DA RAIMONDO 89DA ROCCA 81DA TIZIANO 43Da Toto Al Porto Antico 10DA Ü TRENIN 43DAMMIDELTU 71DI...VINO 43DOMCAFFÈ 44E Prie Rosse 15EL ENCUENTRO 81EL MERENDERO 58ENOTECA INFERNOTTO 44ENOTECA RISTORANTE SOLA 44Friggitoria Carega 30FUORIGROTTA 58Gaia 15GALLETTO AL MATTONE 44GARDEN PIZZA & GRILL 44Gino 15GOODS 71GRAN GOTTO 36Gran Ristoro 30Grotta Azzurra 15Hostaria Da Cesira 44I SASSI 46I TRE MERLI -RISTORANTE CAPO SANTA CHIARA 36I Tre MerliRistorante Porto Antico 15Il Baluardo 16IL BARETTO GALLESE 59IL CAFFÈ DEL LICEO 94IL CONVIVIO 45Il Crooner ItalianoSwing Club Restaurant 16Il Fabbro 16IL FOCONE 89IL GALEONE 94IL GENOVESE 59IL GENOVINO CUCINA E CANTINA 37IL GIRONE DEI FOLLI 89IL GUFO 72IL GUSCIO 59IL GUSCIO 59IL LUPO BIONDO 81Il Molo 30Il Nuovo Ducale 16IL PAMPINO VINO E CUCINA 45IL RISTORO 45INDEX OF RESTAURANTS 97

IL TRALICCIO 95IN SCIA CIASSA 72In Vino Veritas 16Indarsena 16INVEXENDO 45IRISH PUB 95Italian& JAPANESE DINING 59Kilt 2 31KILT EXPRESS 59KISS ME 46Kitchen 31L’ambasciata Di Recco 31L’ANGOLO DELLA LUCANIA 46L’atelier 17L’attracco 18L’osteria Dei Bischeri 19LA BAITA 90LA BARACCHETTA NEÜA 46LA BARCACCIA 46La Berlocca Ristorante 17LA BIGONCIA 86LA BORSA DI ARLECCHINO 60La Cabottina 31LA CHIOCCIOLA 60LA CIGALE 60LA CUCINA DI ELLY 82La Forchetta Curiosa 17LA FUNICOLARE 61La Goletta 31La Locanda Del Grillo 17La Mama 17La Mandragola 31LA MARINETTA 46LA OLA 90LA PIAZZETTA 47LA PIGNATTA 72LA PINETA 47LA ROSA NEL PARCO 61LA ROSE EN TABLE VINO E DESINARE 72LA SAGOLA 47LA SCALETTA 82LA SPIGA 90LA TERRAZZA DI MILLY 90LA TORCHIA 95LA TORRE DEL MANGIA 72La Vigna Imperiale 18LA VOGLIA MATTA 68LAMURI 47LE CICALE IN CITTÀ 37LE FATE 47Le Mani In Pasta 18Le Maschere Trattoria 32Le Mura Di Malapaga 18LE PERLAGE 37Le Rune 18LE SCUDERIE DELL’ASTRONAUTA 72Le Terrazze Del Ducale 18LO SCANTINATO 37LO SCRIGNO 73LOLLO BAR 61Lupo Antica Trattoria 10Magma Ostaria & Street Food 32Mangiabuono 19MANUE 86MARINAPLACE RESTAURANT 68MASCARET 61MC DONALD’S 61MC DONALD’S 61MC DONALD’S 62Mcafé Palazzo Ducale 32Mcafé Palazzo Reale 32Mcafé Palazzo Rosso 19MONDO PIZZA 62MOODY 62MORDI E FUGGI 62MR COFFEE 63MURALE 73NOVOTEL GENOVA OVEST 73NUOVA SANTA LUCIA 74NUOVO EUROPEO 6398 INDEX OF RESTAURANTS

NUVOLE DI PINTE 90Old Port Bar Ristorante 20Ombre Rosse 20OSTAIA DA U SANTU 74OSTAIA DE BARACCHE 47OSTAIA DU RICHETTO 48Ostaja Do Castello 20OSTAJA SAN VINCENZO 63OSTAJA 63OSTERIA DA O COLLA 74OSTERIA DA Ü VITTORIO 48Osteria Dal Piccolo Fabio 32OSTERIA DEGLI ARTISTI 48OSTERIA DEI CACCIATORI 90OSTERIA DELLA COLLINA 37OSTERIA MARIA DAL 1943 82Osteria San Bernardo 21Osteria Sopra Il Mare 21OSTERIA TIPICA TOSCANA 37Pandemonio 21PANSA E STACCA 48Pansön Dal 1790 21PASTAWAY SAN VINCENZO 63PATAN 86PAZZI PER LA PIZZA 95PIATTO RICCO 63PICCOLO PARADISO 64PIEDIGROTTA 48Pintori Cibi E Vini Pregiati 21PIUMA 95PIZZA E PASTA 82PIZZA LIDO 48PIZZA RÒ 64PIZZERIA DEL CARABINIERE 64Pizzeria Di Vico Dei Biscotti 21PIZZERIA IL TORCHIO 82PIZZERIA LEO 82PIZZERIA SAN FRANCESCO 83PIZZERIA TRATTORIA DA MARIETTO 49Portello 32PUB DEL DUCA 91PUNTA VAGNO 49RAMALOCH 49RE NAJA 64RISTORANTE “FUORI ORARIO” 50RISTORANTE AL CAMPESINO 75RISTORANTE ANTICA VIA VENTI 75Ristorante Arabo Nabil 22RISTORANTE CINESE DRAGO D’ORO 64RISTORANTE CINESE PARIGI 64RISTORANTE DA LINA 91RISTORANTE DA PIERO 91RISTORANTE EDILIO 50RISTORANTE HUA-DA-LI 83Ristorante Il Balcone 22RISTORANTE IL GIGANTE 75RISTORANTE IL VICOLO 75Ristorante Jamila 33RISTORANTE LA SACRESTIA 91RISTORANTE LA VETTA 75Ristorante Macelleria Maxelà 22RISTORANTE MACELLERIA MAXELÀ 50RISTORANTE MONTALLEGRO 51RISTORANTE NOVECENTO -GRAND HOTEL SAVOIA 38RISTORANTE NUOVA CINA 65RISTORANTE OSTERIA MANIMAN 51Ristorante Perico 22RISTORANTE PIZZERIA 58R 65RISTORANTE PIZZERIA AI 2G 83RISTORANTE PIZZERIA DA SEM 51RISTORANTE PIZZERIA JR EX DA MARIO 91RISTORANTE PIZZERIA LA TERRAZZA 91Ristorante Pizzeria Mazzini 33RISTORANTE PIZZERIA SAN PIETRO 75Ristorante Pizzeria Trieste 23RISTORANTE SAINT CYR 51RISTORANTE SAN GIORGIO 51RISTORANTE SAVIO 68RISTORANTE SCALVINI 68INDEX OF RESTAURANTS 99

RISTORANTE SORAYA 92Ristorante Sottosopra 23Ristorante Taggiou 33RISTORANTE TERESA“SAPERE DI SAPORI” 69RISTORANTE THE COOK 86RISTORANTE TRATTORIA DA PINO 92RISTORANTE TRATTORIA MIRO 69RISTORANTE YUAN 51Rodizio Brasileiro 2 10Sa Pesta 23SAILS & BAGPIPES 65SAKER SUSHI RISTORANTE 92San Matteo Ristorante Migone 23Sapori Di Casa 23Sapori E... 11SCIUSCIÀ E SCIORBÌ 65SENZA TANTE MUSSE 76SIRENELLA 76Soho 11SOHO FISH BAR E RISTORANTE 52Sopranis Ristorante 23SUSHI INSIDE 52Synthesy 24TAKASHI SUSHI RESTAURANT 52TARAMASCHI 83THERMOPOLIUM 92Tiflis 24Toro Sushi & Restaurant 24TORRE ANTICA 76TRATTORIA “A CA DO DRIA” 83TRATTORIA “DA MUNSÙ” 77TRATTORIA A NEUA CASETTA 52TRATTORIA AGNESE 76TRATTORIA AL BIVACCO 65Trattoria Alle Due Torri 24TRATTORIA ANDREA 52Trattoria Antico Galeone 25TRATTORIA ANTOLA 52Trattoria Archivolto Mongiardino 11TRATTORIA ARVIGO 77TRATTORIA BEDIN 53TRATTORIA CRISTA 92Trattoria Da Fede 25TRATTORIA DA FRANCO 77TRATTORIA DA GIANNA 83Trattoria Da Giulia 33TRATTORIA DA LUCIANA 84TRATTORIA DA MARIA 65TRATTORIA DA NANNI 77TRATTORIA DA PAULIN 53Trattoria Da Rina 11TRATTORIA DA RITA 84TRATTORIA DA TRIGLIETTA 66Trattoria Deanna 34TRATTORIA DEL LIBERALE 93Trattoria Della Raibetta 25Trattoria Delle Erbe 25TRATTORIA DETTADEL BRUXABOSCHI 1862 92TRATTORIA DI ALE 84TRATTORIA DU RUSCIN 87Trattoria Emma 25Trattoria Franca 25TRATTORIA GESINO 54Trattoria Il Galeone 26TRATTORIA IL GALLETTO 84Trattoria Il Leudo 26TRATTORIA IL PANDA 77Trattoria L’oste Ubriaco 26TRATTORIA LA BARACHETTA 77TRATTORIA LA LANTERNA 78TRATTORIA LA RUOTA 93Trattoria La Santa 26TRATTORIA LA SOSTA 54TRATTORIA LE MERLE 69TRATTORIA LOMBARDA 54TRATTORIA LUNGOMARE 78TRATTORIA PIZZERIA DRIA 54TRATTORIA PIZZERIA LA CROCERA 84100 INDEX OF RESTAURANTS

TRATTORIA REBECHECCO 54Trattoria Rosmarino 26Trattoria San Carlo 26Trattoria Scacciapensieri 27TRATTORIA SERRA 69TRATTORIA THARROS 78Trattoria Ugo 34TRATTORIA UGO IL PIRATA 66TRATTORIA VEGIA TERRALBA 66TRIANON 78Tristano E Isotta 27TURNA U POLI 93UGO E UGA 54UNO DI NOI 78VEGIA OSTAJA DE PRA 84VEGIA OSTAJA I PILOIN 66Vegia Zena 27VEXIMÁ 78VITTORIO AL MARE 38VOLTALACARTA 38ZEFFIRINO 38ZEN RISTORANTE WO 66ZENA ZUENA 66INDEX OF RESTAURANTS 101

INDEX OF TRADITIONSINDEX OF RECIPESA sweet for each Saint 38Christmas lunch 69Easter in Genoa 22Frisceu co-o zibibbo(Saint Joseph fried pancakes) 41Genoese breakfast 11Ligurian anchiovies under sea salt 50Preboggion 57Sant'Olcese salami 45The gold and silver of the Riviera 49Wines 62Anicini biscuits 93Biscotti Caporali (Caporali biscuits) 20Biscotti del Lagaccio (Lagaccio biscuits) 19Canestrelli 58Capponmagro 73Cavagnetti biscuits 33Cima (Stuffed veal breast) 27Corzetti 88Focaccia genovese (fügassa) 14Frittata di carciofi (Artichoke omelette) 34Frittelle di San Giuseppe(frisceu co-o zibibbo) 41Latte brusco 94Lattughe ripiene in brodo(Stuffed lettuce in broth) 24Pandolce (Sweetbread) 79Pandolce basso (Flat sweetbread) 81Pansoti Pasta 53Pesto - The "official" recipe 8Ravioli di carne (Meat Ravioli) 74Sacripantina 60Salsa di pinoli (Pine kernel sauce) 76Salsa verde genovese(Genoese parsley sauce) 71Sarsa de noxi (Walnut sauce) 55Tocco (Meat in tomato sauce) 87Torta pasqualina (Easter tart) 28102 INDEX OF TRADITIONS / INDEX OF recipes

BEFORE LEAVING GENOA…No matter how long your stay has been, if you’ve been fortunate enough to discover justsome of the innumerable treasures that Genoa has to offer, and you’ve been ensnared byits unique history and charm, then your departure will undoubtedly make you feel a littlemelancholic. You’re probably feeling that sensation the Genoese call magun in their dialect.So to alleviate the nostalgia for this colourful city, the fierce red of the sunsets, the infiniteblue of the sky and sea, its scents as you wander past its bakeries and sweet shops, thesmell of the focaccia fresh from the oven, why not buy a few typical products to take backwith you for your friends or family or just to enjoy yourself until you get a chance to visitagain.With easy shipping, as most shops are well organised for overseas deliveries, some typicalproducts might provide an original alternative to the usual postcard or fridge magnet.You can bring a literal taste of Genoa to the people who couldn’t be there with you, and letthem discover the flavours and aromas for themselves.You can spoil the young ones (and not so young ones), with typical sweets, from candy tobiscuits (like canestrelli, caporali and anicini) and, in the right season, don’t forget the typicalLent biscuits, the quaresimali.For Dad, a fine bottle of wine such as Val Polcevera or a Bianchetta Genovese with adelicious local salami or cured meat from Sant’Olcese might be the perfect gift.For Mums who like to cook, why not treat her to an authentic pesto, or walnut sauce to gowith some traditional pasta from the Polcevera valley?If there’s nobody expecting a present back home, then you can indulge yourself and pick upsome authentic souvenirs, as you can’t leave Genoa without taking with you a typical foodproduct and a pebble from the beach… although make sure nobody sees you stealing apebble!BEFORE LEAVING GENOA… 103

Comune di GenovaUfficio Sviluppo e Promozione del TurismoPalazzo delle Torrette - Via Garibaldi, 12rwww.visitgenoa.itTouristInformationCentres (I.A.T.)info@visitgenoa.itIAT Via GaribaldiVia Garibaldi 12rPh. +39 010 55 729 03 / 55 727 51Fax +39 010 55 724 14(7/7 - h. 9.00 - 18.30)IAT De FerrariLargo Pertini 13Ph. +39 010 86 061 22Fax +39 010 86 064 76(7/7 - h. 9.00 - 13.00 / 14.30 - 18.30)IAT CaricamentoPiazza CaricamentoPh. +39 010 55 742 00 / 55 742 02Fax +39 010 55 780 12(summer time 7/7 - h. 9.30 - 19.00winter time 7/7 - h. 9.00 - 18.30)IAT Aeroporto C. Colombo (arrivals area)Genova - Sestri PonentePh. e Fax +39 010 60 152 47(7/7 - h. 9.00 - 13.00 / 13.30 - 17.30)Guided tours of the old centreand of the Rolli Palaces, listed as aUNESCO World Heritage SiteEvery weekend you can visit the old townof Genoa and discover the charm of someof the Rolli Palaces.Guided tours in Italian, English, Spanish,French and German.For more information on prices andlanguages, contact the offices above.Useful info:Genoa Aquariumwww.acquariodigenova.itC. Colombo AirportPh. +39 010 60 151 - www.airport.genova.itCity sightseeing open top busGenova inTour Pesci ViaggiPh. +39 010 56 49 36 - Mobile +39 329 90 656 86www.pesciviaggi.itHop on hop offCitysightseeing GenovaPh. +39 010 86 916 32www.genova.city-sightseeing.itGenoa Museumswww.museidigenova.it - www.rolliestradenuove.itRadio TaxiPh. +39 010 59 66 - www.cooptaxige.itVisit of the city with little trainTrenino PippoPh. +39 328 69 429 44 - www.treninopippo.itFerrovia Genova-Casellainfo Ph. +39 010 800 085 311www.ferroviagenovacasella.itTrainsPh. +39 89 20 21 - www.trenitalia.itAccessible tourism - Terre di MareGenoa Province information officePh. +39 010 54 20 98Mobile +39 339 13 092 49www.terredimare.itgenova in tascamappeParchi e villeOUTDOORospitalitàPER i BAMBINIEVENTIARTE E CULTURAcity break