Torta pasqualina is Genoa's Easter pie of chard or wild greens, prescinsêua curd, Parmigiano and marjoram between sheets of thin pastry, with whole eggs set in the filling to show when cut.
Where to eat it: 2 restaurants across 1 city.
The pie was made at Easter to celebrate the Resurrection, and the old accounts praise Genoese housewives able to layer 33 sheets of pastry, one for each year of Christ's life. The filling is built on prescinsêua, the soft, slightly sour curd of the Genoese dairy, with bietoline or wild greens and marjoram, and whole eggs are set into hollows in the filling. The city's tourist office notes that it is now sold all year in Genoese restaurants and delicatessens.
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Guided tour · 2 hours
Learn to make fresh pasta like the grandmothers of Italy during a class at a cooking school inside Florence's medieval tower. Learn every step of the...
2h 30m
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
3 hours
Roll up your sleeves and discover the flavors of Naples by making authentic pizza and creamy tiramisù with a passionate local chef. Cook, laugh, eat,...
Guided tour · 2h 30m
Experience the flavors of Venice on a guided walking tour. Visit the Rialto Market, try tapas, such as "cicchetti," and admire historical highlights...
Common allergens: Gluten, Eggs, Milk
Tip from the editors. Let it cool completely before cutting, so the pastry layers hold and the whole eggs slice cleanly in the filling.
Focaccia e Dintorni in Genoa sells focaccia by the slice from 07:00 to 20:00 every day, and calls it the queen of Genoese street food on its own page.
TryFocaccia by the slice
TipGambero Rosso wrote in August 2026 that it draws a long line of regulars; farinata and polpettone genovese are also on the counter.
Antica Osteria dei Cacciatori at the top of Corso Martinetti in Genoa's Sampierdarena has two dining rooms, house-made pasta and pizza on the menu.
OrderHouse-made ravioli or trofie, and the seasonal mushroom dishes the site promotes.
Why locals goIt stands on the Promontorio heights above Sampierdarena, at the end of Corso Martinetti near the Castagna cemetery, says a Genoese food site.
TipThe site says Sunday dinner is taken only for groups above eight people; every other evening closes at 22:00.
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