"Focaccia (con pesto!) Turn down the little Via di Canneto, and you can't miss this focacceria on your left. The line will literally always be out the door, especially in the morning hours. But the wait is worth every minute (and the amazingly kind women working inside move fast!). While Focaccia e Dintorni makes a fantastic traditional focaccia alla Genovese, their extra-thin version smeared with pesto and dotted with oozy formaggio di crescenza is something else all together. Ask for a crispy edge piece (or un pezzo ben cotto in Italian)—the crunch is a great treat!"

"Pasqualina Only available during the Easter season, Pasqualina is a simple, traditional Genovese dish - a vegetable tart made of swiss chard or artichokes baked into a pastry shell, and stuffed with hard-cooked eggs. Grab a slice hot from any of the wood ovens around town, or enjoy a slice later in the day at room temperature."

"Focaccia con Formaggio - so worth the mess One of the most abundant focaccerias in town, Panifico Patrone has been baking bread in this very oven since 1920 - and you can taste it. Ask for a piece of the focaccia con formaggio (cheese) - it will be soft and gooey and incredibly messy (tovagliolo is the Italian word for napkin!), but so worth every drip! Made with a local Genovese cheese that is creamy and somewhat tart, this focaccia makes a perfect lunch on the run."

"Buy your focaccia early here Drop by Antico Forno Ursida on your way to Cathedral San Lorenzo for a fantastic, oily, crispy-yet-tender focaccia - but just make sure to come early, as she is often sold out of the best treats by 10am. And make sure you take a second to enjoy the beautiful carvings outside the doors - they tell the story of wheat and bread, and of Genoa 's focaccia."

"Enjoy the crunch of the onions Even if you think you aren't an onion fan, make sure you try at least one slice of the Focaccia con Cipolla while you are in Genoa - there is something about the crunchy sweetness of the slightly caramelized onions with the bright grassy olive oil that is addicting! (You can even order it for breakfast, and no one will look at you funny!)"

"Close to Piazza Ferrari If you are enjoying the beautiful fountain in the Piazza Ferrari and need some morning focaccia, head into Specialita Liguri - their plain focaccia tastes a bit like plain white sandwich bread, but their 'topped' varieties are excellent - especially the one with local olives."

"Focaccia in the heights I set off on my hike from Camogli to San Fruttuoso early on a Sunday morning, and forgot the most important thing - breakfast. Luckily, Panificio Maccarini (in the teensy tiny village of San Rocco) popped up just as my blood sugar took a deep dive. Be forewarned - the line can be VERY long, as clearly I wasn't the only one who set out on an empty stomach - but the crunchy focaccia makes the wait worth it."

"Baked in ovens from 1882 With its white tiled walls (the easier to clean!), this ancient 'fiammanti' (wood burning oven) has served farinata (alongside other baked tortes and vegetable pies) for nearly 150 years. Cut piping hot from the massive copper pans, farinata is simply a super thin bread made of chick-pea flour, olive oil, salt, and water - and can often be served with cheese, vegetables, or simply straight up. The best way to eat farinata is when it is directly from the oven, for when it gets cold it can take on an odd gummy texture."

"Order anything with Nutella While the focaccia is excellent at Panegirico, the exceptional part is that they make paninis to order—which, oddly, is not a common find in Genoa . With tons of local meats and cheeses, and all sorts of crusty breads, you can create your own sandwich, or go for one of the daily specials they post on a small chalkboard out front. Personally, I go straight for the sweet stuff, and I recommend anything with Nutella. The one with Nutella and banana is absolutely scrumptious."