arts, technology and culture.
Cuisine
Popular foods local to Genoa include pesto sauce, focaccia, farinata, stoccafisso (stockfish), and salsa di noci (walnut sauce). Pasta (usually trofie) al Pesto is probably the most iconic among Genoese foods. Pesto sauce is prepared with fresh basil, pine nuts, grated parmesan, garlic and olive oil pounded together. Another popular dish which is common to Genoa is the minestrone, a thick soup made out of several vegetables and legumes, such as potatoes, beans, green beans, cabbages, pumpkins and zucchini. Other soup dishes which are common to the city include the fish-consisting ciuppin (the precursor to San Francisco's cioppino, buridda, zemin (a soup with garbanzo beans), sbira and preboggion. Other specialties are Ravioli al sugo (Ravioeu ao tocco), Pansoti di Rapallo (round ravioli filled with hard-boiled egg, spinach and grated cheese), Cappon Magro, Pandolce (Pandoçe) and Sacripantina. Is also known for its cheese filled pizza crust (focaccia al formaggio), although it is mainly typical of Recco (a town in the eastern Riviera), not far from Genoa
