The sounds woke me up Monday through Saturday in Genoa. The way-too-early alarm echoed from two doors and two floors down the steep 10-foot-wide street, actually only a pedestrian passageway. The fish monger hurling up the metal shutter, hauling out the trough and filling it with ice to hold the fresh catch of the day. Those jarring noises were followed shortly by the first customers, evidently all friends as interested in exchanging pleasantries, amplified by the four-story buildings, as purchasing seafood.
But the morning sounds quickly reminded me of a meal ahead and what always is central to menus in this port city – an abundance of fresh seafood. Mussels, squid, octopus, shrimp, butterflied fried sardines. The Mister often has remarked that Italians frown upon mixing seafood with cheese, but Genoa breaks that rule. Several restaurants feature striking black and white squares of ravioli filled with fish and ricotta cheese.
Also, Genoa is the home of pesto. Demanding Ligurians expect pesto alla Genovese to be made with D.O.P. basil, found only in the immediate region and terroir-dependent for its flavor. A favorite Ligurian pasta often paired with pesto is trofie, rolled out by hand on a flat surface to taper its ends and then twisted. Another regional specialty sold like pizza by the slice is farinata, made from a mixture of chickpea flour, water, olive oil and salt. The baked-until-golden, somewhat floppy slices are most commonly offered and consumed unadorned .
Trattoria le Maschere verdure grigliate
Le Piastre di Emma ravioli with squid
Trattoria le Maschere spaghetti allo scoglio
Le Piastre di Emma mussels with tomato broth
Trattoria le Maschere fritto misto di pesce
Trattoria le Maschere paella
Trattoria le Maschere seafood
Sciuscia Sciorbi caprese
Trattoria le Maschere gnochi al pesto
Locanda Spinola fish and ricotta ravioli
Savo Pizza Gourmet la tonnara pizza
Pesciolino Mandarin shrimp
Locanda Spinola neri pasta
Savo Pizza Gourmet insalate
Trattoria le Maschere cozze alla Genovese
Locanda Spinola fritto misto di pesce
Le Piastre di Emma trofie with pesto
Almost every guidebook or travel feature tells you to head to Eataly on the harbor. We ventured inside, as we did in Rome, and tried to talk ourselves into eating there. The food did indeed look amazingly good and the display of high quality, authentic Italian food products were enticing. But the atmosphere felt manufactured. The customer base appeared composed of passengers recently disgorged from the massive cruise ships docked there. Disneyland for foodies. A place to avoid crossing paths with any of the immigrant population now calling the center of Genoa home. We declined to dine. And for shopping? The alleyways in the historic center of Genoa are packed with charming and pristine specialty cheese and pasta shops and meat markets – the places where the locals go.
Instead, we enjoyed a wonderful meal at Locanda Spinola, so popular with locals on a Saturday afternoon that we felt fortunate to get a table. Parents pushed strollers in and out of an upscale cheese shop and a deli across the narrow pedestrian-only street. And now for the gritty side of a port city that keeps many tourists unnecessarily clustered near their cruise ships: a prostitute was standing on the corner. When an interested party approached, the pair subtly would disappear up the street somewhere to take care of business. Another woman immediately took up the station. But Genovesi, young and old alike, were unfazed by their presence. The prostitutes were not harassing or blatantly soliciting passersby, and most locals walking by took no more notice than they would a door of a shop selling products they did not want. The only gawker was me, albeit screened from being caught by the restaurant’s curtained window.
We enjoyed the slow-rise gourmet pizza topped with seared tuna at Savo Pizza Gourmet, and the Mandarin shrimp at Pesciolino were tasty. The casual Le Piastre di Emma is always packed; expect waiting lines. Contributing to the bustling confusion inside is one of the flamboyant owners who dramatically scurries about like a mother hen, perhaps almost to the point of flapping like a chicken with its head cut off. But the place that kept drawing us back was the family-run Trattoria le Maschere. The almost-homely décor fails to draw in many tourists and leaves the tables with their inexpensive platters full of perfectly prepared fresh seafood and classic pesto to the locals. And us.