{"id":55592,"date":"2026-10-08T06:44:07","date_gmt":"2026-10-08T06:44:07","guid":{"rendered":"https:\/\/darkseagreen-rook-345411.hostingersite.com\/?approfondimento=que-manger-a-genes"},"modified":"2026-10-08T12:19:44","modified_gmt":"2026-10-08T12:19:44","slug":"que-manger","status":"publish","type":"approfondimento","link":"https:\/\/italian-riviera.com\/fr\/genes\/que-manger\/","title":{"rendered":"Que manger \u00e0 G\u00eanes"},"content":{"rendered":"<p>\u00c0 <a href=\"https:\/\/italian-riviera.com\/fr\/genes\/\">G\u00eanes<\/a>, la meilleure cuisine co\u00fbte peu et se mange souvent debout : une part de focaccia le matin, une tranche de farinata \u00e0 midi, un cornet de friture sous les arcades. La cuisine g\u00e9noise est n\u00e9e pauvre, \u00e0 base de l\u00e9gumes, d&rsquo;herbes sauvages, de pois chiches et de poisson bleu, et c&rsquo;est l&rsquo;une des plus typ\u00e9es d&rsquo;Italie. Ce guide vous dit quoi go\u00fbter, o\u00f9 le trouver et comment reconna\u00eetre le bon. Si vous connaissez la socca ni\u00e7oise, vous \u00eates en terrain familier.<\/p>\n<ul>\n<li><strong>\u00c0 ne pas manquer :<\/strong> focaccia, farinata, pesto, pansoti \u00e0 la sauce aux noix, friture de poisson<\/li>\n<li><strong>Petit-d\u00e9jeuner :<\/strong> la focaccia, m\u00eame tremp\u00e9e dans le cappuccino, comme le font les G\u00e9nois<\/li>\n<li><strong>D\u00e9jeuner rapide :<\/strong> farinata, panissa et tourtes aux l\u00e9gumes dans les sciamadde de la vieille ville<\/li>\n<li><strong>Produits prot\u00e9g\u00e9s :<\/strong> Basilico Genovese AOP et, \u00e0 Recco, la focaccia au fromage IGP<\/li>\n<li><strong>O\u00f9 faire ses courses :<\/strong> le Mercato Orientale, Via XX Settembre<\/li>\n<li><strong>Douceur :<\/strong> le pandolce, surtout \u00e0 No\u00ebl<\/li>\n<\/ul>\n<h2>La focaccia g\u00e9noise<\/h2>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" width=\"1024\" height=\"576\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-34-1024x576.webp\" class=\"wp-image-29212\" alt=\"Fa\u00e7ades color\u00e9es dans les ruelles de G\u00eanes\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-34-1024x576.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-34-300x169.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-34-768x432.webp 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-34-1536x864.webp 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-34.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>La \u00ab f\u00fcgassa \u00bb est basse, moelleuse \u00e0 l&rsquo;int\u00e9rieur, avec une surface pleine de creux o\u00f9 s&rsquo;accumulent l&rsquo;huile d&rsquo;olive et le gros sel. Elle se fait avec farine, eau, levure, huile d&rsquo;olive extra vierge et sel, et on la badigeonne encore d&rsquo;huile apr\u00e8s cuisson. Les G\u00e9nois la mangent \u00e0 toute heure, y compris au petit-d\u00e9jeuner tremp\u00e9e dans le cappuccino : essayez au moins une fois.<\/p>\n<p>Conseil pratique : achetez-la le matin en boulangerie, \u00e0 la sortie du four, et demandez un morceau du bord si vous l&rsquo;aimez plus croustillante. En fin d&rsquo;apr\u00e8s-midi, vous risquez de tomber sur celle du matin. \u00c0 c\u00f4t\u00e9 de la classique, il existe des versions \u00e0 l&rsquo;oignon, aux olives ou \u00e0 la sauge.<\/p>\n<h3>La focaccia de Recco, c&rsquo;est autre chose<\/h3>\n<p>La focaccia au fromage est une recette \u00e0 part : deux feuilles de p\u00e2te tr\u00e8s fines, sans levure, avec de la crescenza fondue entre les deux. Depuis 2015, elle est IGP et ne peut \u00eatre produite qu&rsquo;\u00e0 <a href=\"https:\/\/italian-riviera.com\/fr\/riviera-di-levante\/recco\/\">Recco<\/a>, Sori, <a href=\"https:\/\/italian-riviera.com\/fr\/riviera-di-levante\/camogli\/\">Camogli<\/a> et Avegno ; le cahier des charges interdit de la congeler. On la trouve aussi \u00e0 G\u00eanes, mais la \u00ab vraie \u00bb se mange \u00e0 Recco, \u00e0 une demi-heure de train.<\/p>\n<h2>Farinata, panissa et sciamadde<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"576\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-19-1024x576.webp\" class=\"wp-image-29144\" alt=\"Arcades et palais du centre historique de G\u00eanes\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-19-1024x576.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-19-300x169.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-19-768x432.webp 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-19-1536x864.webp 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-19.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>La farinata est une fine galette de farine de pois chiches, d&rsquo;eau, d&rsquo;huile et de sel, cuite dans de grands plats en cuivre au four \u00e0 bois : c&rsquo;est la cousine g\u00e9noise de la socca. Elle doit \u00eatre croustillante dessus, fondante dedans, et se mange chaude avec un tour de moulin \u00e0 poivre. Elle est naturellement sans gluten et v\u00e9gane. Il en existe des versions \u00e0 l&rsquo;oignon, au romarin ou aux bianchetti (alevins) ; \u00e0 <a href=\"https:\/\/italian-riviera.com\/fr\/riviera-di-ponente\/savone\/\">Savone<\/a>, on fait aussi une farinata blanche \u00e0 la farine de bl\u00e9.<\/p>\n<p>La panissa na\u00eet de la m\u00eame farine : une bouillie de pois chiches qu&rsquo;on laisse prendre, puis qu&rsquo;on coupe en b\u00e2tonnets et qu&rsquo;on fait frire, ou qu&rsquo;on sert en d\u00e9s avec huile et oignon. Dans les ann\u00e9es 1930, c&rsquo;\u00e9tait le d\u00e9jeuner des dockers. Les Ni\u00e7ois reconna\u00eetront leurs panisses.<\/p>\n<p>L&rsquo;endroit o\u00f9 les manger, c&rsquo;est la sciamadda, une boutique dont le four \u00e0 bois ne s&rsquo;\u00e9teint jamais ; le nom vient du g\u00e9nois et \u00e9voque une flamb\u00e9e. Il en reste plusieurs dans les carruggi et autour des arcades de Sottoripa, face au port, o\u00f9 l&rsquo;on vend aussi des tourtes aux l\u00e9gumes et du poisson frit. On commande au comptoir, on paie au poids ou \u00e0 la part, et on mange sur place ou dans la rue.<\/p>\n<h2>Le pesto et les p\u00e2tes<\/h2>\n<p>Le pesto alla genovese se pr\u00e9pare avec du Basilico Genovese AOP, des pignons, de l&rsquo;ail, du Parmigiano et du pecorino, du gros sel et de l&rsquo;huile d&rsquo;olive extra vierge Riviera Ligure. La tradition veut qu&rsquo;on le pile au mortier de marbre avec un pilon en bois, pas au mixeur. La premi\u00e8re recette \u00e9crite para\u00eet en 1865 dans \u00ab La Cuciniera genovese \u00bb de Giovanni Battista Ratto. Depuis 2007, G\u00eanes accueille tous les deux ans un championnat du monde de pesto au mortier. Le pistou proven\u00e7al en est un proche parent.<\/p>\n<p>Le basilic AOP a de petites feuilles ovales et un parfum sans note menthol\u00e9e : vous le reconna\u00eetrez au march\u00e9. Au restaurant, le pesto accompagne les trofie ou les trenette, souvent avec pommes de terre et haricots verts cuits dans l&rsquo;eau des p\u00e2tes. Une cuiller\u00e9e finit aussi dans le minestrone alla genovese.<\/p>\n<h3>Pansoti \u00e0 la sauce aux noix<\/h3>\n<p>Ce sont des raviolis sans viande, farcis de preboggion (un m\u00e9lange d&rsquo;herbes sauvages), d&rsquo;\u0153uf et de prescins\u00eaua, un caill\u00e9 acidul\u00e9 typique de Ligurie, et napp\u00e9s d&rsquo;une sauce aux noix, ail, huile et lait. Ce sont les p\u00e2tes g\u00e9noises les moins connues hors de Ligurie, et parmi les meilleures.<\/p>\n<h2>Autres plats \u00e0 go\u00fbter<\/h2>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"576\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-17-1024x576.webp\" class=\"wp-image-29136\" alt=\"Maisons color\u00e9es et bateaux dans le port de G\u00eanes\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-17-1024x576.webp 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-17-300x169.webp 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-17-768x432.webp 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-17-1536x864.webp 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/Genova-17.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<ul>\n<li><strong>Torta pasqualina :<\/strong> tourte sal\u00e9e aux blettes, prescins\u00eaua et \u0153ufs entiers, avec de nombreuses couches de p\u00e2te fine.<\/li>\n<li><strong>L\u00e9gumes farcis :<\/strong> courgettes, oignons et aubergines farcis et gratin\u00e9s, plat du d\u00e9jeuner dominical.<\/li>\n<li><strong>Cima alla genovese :<\/strong> poitrine de veau cousue en poche et farcie, longuement poch\u00e9e et servie froide en tranches.<\/li>\n<li><strong>Frisceu et cuculli :<\/strong> beignets sal\u00e9s ; les cuculli sont \u00e0 la farine de pois chiches et \u00e0 la marjolaine.<\/li>\n<li><strong>Friture de poisson et anchois :<\/strong> le poisson bleu du golfe, frit ou marin\u00e9 au citron.<\/li>\n<li><strong>Pandolce :<\/strong> le g\u00e2teau de No\u00ebl aux raisins secs, fruits confits et pignons. L&rsquo;\u00ab alto \u00bb, lev\u00e9, est la recette d&rsquo;origine ; le \u00ab basso \u00bb, plus proche d&rsquo;un sabl\u00e9, est plus r\u00e9cent.<\/li>\n<\/ul>\n<h2>Le Mercato Orientale<\/h2>\n<p>Ouvert depuis 1899 sur la Via XX Settembre, \u00e0 quelques minutes de la Piazza De Ferrari, c&rsquo;est le march\u00e9 couvert de la ville : \u00e9tals de l\u00e9gumes, poisson, herbes, basilic, huile d&rsquo;olive et anchois au sel. \u00c0 l&rsquo;\u00e9tage, depuis 2019, le MOG est un espace de restauration d&rsquo;environ 2 000 m\u00e8tres carr\u00e9s avec plusieurs cuisines et un bar. Une bonne adresse pour un d\u00e9jeuner simple ou pour acheter basilic et pignons \u00e0 rapporter.<\/p>\n<h2>Questions fr\u00e9quentes sur que manger \u00e0 G\u00eanes<\/h2>\n<p><strong>Quelle est la sp\u00e9cialit\u00e9 culinaire de G\u00eanes ?<\/strong><\/p>\n<p>La focaccia, la farinata et le pesto sont les trois symboles. \u00c0 c\u00f4t\u00e9 : pansoti \u00e0 la sauce aux noix, torta pasqualina, cima, l\u00e9gumes farcis, fritures et pandolce.<\/p>\n<p><strong>O\u00f9 manger de la farinata \u00e0 G\u00eanes ?<\/strong><\/p>\n<p>Dans les sciamadde, les boutiques \u00e0 four \u00e0 bois de la vieille ville, surtout dans les carruggi et autour des arcades de Sottoripa. \u00c0 manger chaude, juste coup\u00e9e.<\/p>\n<p><strong>Quelle diff\u00e9rence entre focaccia g\u00e9noise et focaccia de Recco ?<\/strong><\/p>\n<p>La g\u00e9noise est lev\u00e9e, \u00e9paisse de deux doigts environ, garnie d&rsquo;huile et de sel. Celle de Recco est sans levure, tr\u00e8s fine, fourr\u00e9e de crescenza fondue entre deux couches de p\u00e2te, et b\u00e9n\u00e9ficie d&rsquo;une IGP.<\/p>\n<p><strong>La farinata est-elle sans gluten ?<\/strong><\/p>\n<p>La recette g\u00e9noise n&rsquo;utilise que farine de pois chiches, eau, huile et sel : elle ne contient donc pas de gluten. Si vous \u00eates c\u0153liaque, demandez quand m\u00eame, car focaccias et tourtes cuisent dans le m\u00eame four.<\/p>\n<p><strong>Comment reconna\u00eetre un bon pesto ?<\/strong><\/p>\n<p>Il est vert vif, sent le basilic plut\u00f4t que l&rsquo;ail et n&rsquo;est pas trop liquide. Le pesto traditionnel ne contient ni cr\u00e8me, ni noix de cajou, ni autre huile que l&rsquo;huile d&rsquo;olive extra vierge.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Focaccia, farinata, pesto, pansoti et pandolce : les sp\u00e9cialit\u00e9s g\u00e9noises \u00e0 go\u00fbter, o\u00f9 les trouver et comment reconna\u00eetre les bonnes.<\/p>\n","protected":false},"featured_media":29144,"template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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