The story
Nestled in the Ligurian hinterland, Baccicin Duaru is a historic osteria that has earned a devoted following for its uncompromising approach to tradition. Francesco Zini, a YouTube creator who visited the spot, declared it a place where “tradition and quality reign supreme,” singling out the pesto as “legendary” and the pasta as “extraordinary.” The restaurant’s 4.7-star rating reflects that enthusiasm.
The menu reads like a greatest-hits of Ligurian comfort classics—from a Focaccia di Cipolle to multiple acciuga preparations, gnocchi with pesto, and a rich Branda di Baccalà Mantecato. Even the dessert list, including Sabbiosa and Canestrelli Genovesi, feels rooted in local custom. But what seems to stick most, per Zini, is the hospitality that “makes you feel at home.” For anyone seeking the soul of Ligurian cooking, this osteria delivers.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 20 dish mentions say about the food
Reviewers rave about the pillowy gnocchi col pesto, calling it a soulful triumph of simplicity. The overall vibe is one of rustic, heartfelt warmth that feels like a hug on a plate.
“We already knew the pesto, it's incredible, but these tagliolini melt in your mouth. The fats are well emulsified, so there's a nice creamy coating that wraps around the whole pasta.”
“Look how beautifully they're all knotted together, the pesto nestling between each strand. How is this possible? They disappear in your mouth — you don't even feel them. You put this nest of taglierini wrapped in the creaminess of the pesto in your mouth, chew for two seconds and they're gone.”
What creators say
2 creators have covered Baccicin Duaru. Most active: Francesco Zini
A hidden trattoria in Liguria that preserves the gastronomic culture of the place, with incredible homemade pesto and pasta made from ancient grains.
Dishes mentioned
Antipasto del Baccicin
I started with the Baccicin antipasto, which includes several courses: homemade galantine, anchovies, and brandacujun. Really good stuff.
- Gnocchi con Pesto
Tagliolini di Borragini con Pesto
We already knew the pesto, it's incredible, but these tagliolini melt in your mouth. The fats are well emulsified, so there's a nice creamy coating that wraps around the whole pasta.
- Lasagnetta con Farina di Grani Antichi e Ortica
- Picagna al Forno con Verdure
- Francesco ZiniLoved
Questa TRATTORIA fa il MIGLIOR PESTO della LIGURIA? · @ 0:38
Baccicin Duaru is a historic osteria in the Ligurian hinterland where tradition and quality reign supreme — the pesto is legendary, the pasta is extraordinary, and the hospitality makes you feel at home.
Dishes mentioned
- Focaccia
Galantina
This galantina is the ancient Genoese cooked ham. Inside there are different cuts of meat, spices with a hint of corn and cinnamon — slightly sweet and very fresh. Some pieces are drier and more present under the teeth, while the softer part comes from natural collagen, plus crunchy pistachios. The pepper character lingers on your tongue — really special.
Acciuga alla Classica con Bagnacauda e Cavolo Cappuccio
The classic anchovy with bagna càuda and cabbage. The cabbage is completely soaked in this really good oil. Here you appreciate the distinct quality of the anchovy — it's spectacular.
Acciuga Nostrana Marinata alla P.
This local anchovy is marinated with a recipe from a historic professor who found the right balance of wine and vinegar. On top there's a sauce made with chopped parsley, a bit of garlic, anchovies and pine nuts. Despite the marinade and the sauce, the anchovy has kept all its flavour — it stimulates the taste buds like crazy. This is an appetizer that elevates you to 1000.
Branda di Baccalà Mantecato con Patate, Olive e Noci
This is a mantecato cod with potatoes, olives and walnuts. The technique is 'brandare' — shredding. The smell of boiled potatoes with oil is very strong. The consistency is creamier than the classic Venetian baccalà mantecato. Here there's the softness of the potato paired with the sharp bitterness of the olives. Delicious, super comforting.
