Sà Pesta

Guide to Genoa, the Italian Riviera's Hidden Gem

"A local spot praised for excellent farinata—the savory chickpea-flour pancake that is crisp on the outside and soft inside—making it a recommended place to sample this regional snack." - Carrie Dennis Carrie Dennis Carrie Dennis is a New York City-based writer and editor with more than a decade of content strategy experience. Her work has appeared in Travel + Leisure, Gothamist, Time magazine, Men’s Journal, Redbook, and Thrillist. Travel + Leisure Editorial Guidelines

"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."