At this bright and friendly trattoria with a maritime theme, you can dine on some of the city's best pesto and Ligurian dishes in a casual, comfortable setting. The staff are knowledgeable about the region's specialties and the wines on the always interesting menu, and even if you don't order a pesto dish, they'll bring you some to sample before your meal. Fried sardines, a local catch of the day, and seasonal torte (savory Ligurian pies) are menu staples.

If you can brave the lines, try it out at Il Genovese, which has been serving it up for more than a century. If you’re willing to travel a bit, U Giancu in Rapallo is worth the trip for both the pesto and the delightful ambiance. If you want to travel with your pesto, stop by Il Trofiaio or Pestobene, where you can buy it in bulk and serve it up any way you like at home.

Near the covered market, Roberto Panizza, AKA the “Pesto King”, declares his local focus in the name of his restaurant: Il Genovese. It’s a plain whitewashed space, with bentwood chairs and a spiral staircase. The food, too, is simple, but deceptively so.

But Giacomo, chattering on the phone to the owner of Il Genovese, where we’ve booked, drags me away from these culinary delights.

We believe great ideas can come from anywhere, so we always give them the benefit of the doubt before discarding them.” Among the products featured are Mauro Allara’s Asinello Corochinato, used in their Genovese Spritz, and Mauro Allara’s Blue Ginello, developed in collaboration. Also on the menu: BaSaNotto – a liqueur made from basil, sage and chinotto – as well as Amaro Santa Maria, Amaro Camatti, and liqueurs from Origine and Andrea Bruzzone. “We’re also waiting on ageing trials for Camillo, the moonshine from Sassello – a new and very interesting product.

A few steps from the heart of Genoa, the central Via XX Settembre, we stop at the “Genovese”, to take the opportunity to enjoy, in a modern and well-lit dining room, genuine and natural foods that are the pride of traditional Ligurian cuisine. Here, between tradition and quality ingredients, the “king of the table” is pesto. A pesto prepared exclusively with Basilico Genovese dop, Italian Extra Virgin Olive Oil, Parmigiano Reggiano dop, Pecorino Fiore Sardo dop, Pinoli, Aglio di Vessalico (Liguria), Sea Salt of Trapani (Sicily).

The Genovese enjoy a gentle pace of life – something they have in common with their Provencal neighbours – but the city itself gets going in the very early hours of every day as ovens are lit, dough is knocked back and focaccia are baked in their thousands, ready for the morning masses. The people of Genoa eat focaccia anytime, anyplace – in the morning with a cappuccino, at lunch with a cold glass of white wine and then for dinner. Slabs of focaccia, still warm from the oven, are very much the foundation of this pleasant city.

Best known for its delicious pesto (co-owner Roberto Panizza actually conceived the Pesto World Championships) this delightful trattoria serves some of the city’s best pesto with homemade gnocchi and trofie or trenette pasta, alongside a menu of other genoese specialities. Try the fried starters or the beef meatballs and cheese from the rare Cabannina cattle – and don’t miss the cheesecake made with tangy prescinsêua cheese and Ligurian sour orange.www.ilgenovese.com +39 010 8692937

If you only have time for one spot to eat pesto in Genoa, Il Genovese is it. The owner of the restaurant is Roberto Panizza, president of the Palatifini Association, creator and promoter of the World Championship of mortar-and-pestle pesto. Before putting it on gnocchi, trofie and trenette pasta or in minestrone soup, pesto must be tasted alone or spread on a slice of bread, so here, the aromatic green sauce is served to each customer as an appetizer first, in a small marble mortar.

My daughter and I took the cooking class and learned how to make traditional Christmas Genovese dishes and it exceeded our expectations!. In addition to the outstanding meal, the company was just as wonderful!. The chef was warm and welcoming and provided us with lovely conversation, and a true authentic italian cooking experience that felt like making dinner with family!.

It’s best to plan well in advance if you want to try real, hand-crushed Ligurian pesto at Il Genovese. Nobody wants to leave Genoa without eating here at least once, and the tiny dining room is always full. Inside, you’ll fill your table with fried zucchini flowers, ravioli stuffed with slow-cooked chuck, and yes, plate after plate of pesto gnocchi, trofie, and testaroli.

Located in the historic center of Genoa, Il Genovese is a must-visit for any foodie. Head out from Piazza de Ferrari and a ten-minute walk along Via XX Settembre, which is one of the best shopping streets in Genoa, will get you to this popular restaurant. They offer a wide selection of dishes, including eggs Florentine, and baked goods like pastries and focaccia bread.

Il Genovese is a culinary gem specializing in the art of pesto. Dive into a world of pesto-infused creations, from pasta dishes to traditional Ligurian specialties. Indulge in their meticulously crafted dishes that celebrate the true essence of Genoa’s iconic sauce.

Il Genovese restaurant - here is where you will find dishes made with the best pesto in Genoa. A small distance outside of the city center, you will not be disappointed by their many dishes that incorporate their locally produced “Rossi” pesto.

Have a memorable dinner at Il Genovese, a Michelin-starred restaurant known for its innovative cuisine. End the day with a drink at a rooftop bar overlooking the city.

One of these is Roberto Panizza, proprietor of Il Genovese, near Brignole train station. Here, pesto is most definitely homemade!