Page 54 - WINE DINE AND TRAVEL SPRING 2025 GRAND VOYAGE
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G GENOA, ITALYENOA, ITALY
t first glance, Genoa felt a bit gritty, snack. At Cavo Fabbrica Pasticceria, a his-
more reminiscent of Naples than toric café filled with the aroma of fresh
A the polished beauty of Florence. bread, we sampled several varieties: one
The port is hemmed in by a busy highway, topped with olives, another infused with
and drab mid-century buildings dominate rosemary, and a sweet-savory version
the skyline. But beneath that rough exte- caramelized with onions. Around us, locals
rior, in an old town that dates by a thou- dipped pieces of the moist bread into their
sand years, the city revealed itself as morning cappuccinos, a curious custom we
vibrant, layered, and undeniably authentic. couldn’t resist trying ourselves.
Our mission on a crisp fall morning was Then came pesto, the pride of Genoa.
simple: to taste Genoa’s signature flavors This iconic green sauce—crafted from fresh
on a food tour with Do Eat Better Experi- basil, garlic, pine nuts, Parmigiano-Reg-
ences. We started with a Genovese staple— giano, and olive oil—was originally created
focaccia. Unlike its drier counterparts by a local pharmacist centuries ago. Mary,
found elsewhere in Italy, the focaccia here a devoted pesto enthusiast, was delighted
is rich with olive oil and delightfully soft, a to learn that basil is grown year-round in
breakfast favorite as well as an all-day greenhouses surrounding the city, ensuring
54 WINE DINE & TRAVEL MAGAZINE SPRING 2025
