The story
Tucked along Via di Canneto Il Curto in Genova’s historic center, Focaccia e Dintorni is a no-fuss bakery that has earned a 4.5-star rating by doing one thing exceptionally well. As Where The Foodies Go notes, the focaccia here—both the classic Focaccia Genovese and the version with onions—strikes a “perfect balance of crunch and softness.” It’s the kind of place that defines the city’s street-food soul.
Franchino Er Criminale calls it “a great spot for focaccia in the center, especially the plain one with its fantastic crunchy crust,” though he found the farinata disappointing. The Focaccia al Pomodoro also gets a nod. This is not a destination for elaborate meals; it’s a quick, warm stop for a golden, olive-oil-laced slab that tastes of the Ligurian coast—classic focaccia, done right, without pretense.
Synthesised by AI from every creator’s review. First reviewed 2023.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
The focaccia genovese earns unanimous praise for its airy, salt-crusted perfection, while the overall vibe is one of rustic, heartfelt Italian comfort that feels like a warm embrace.
“This focaccia is soft and very oily. The wonderful thing is that on the outside it forms a thin, crunchy crust, while the inside melts in your mouth. It's a pleasure to eat. I think it's a bit too oily, but it's really good. If I had to pick a piece, I'd take the plain white one because of that fantastic crunchy crust.”
“Look at that stuff, dear. Beautiful, warm, freshly made, just the right thinness. I don't see the big salt crystals that I like a bit more, but the focaccia is very interesting. You should know that in Genoa there's even a vademecum on how to eat focaccia. You'll say, 'How obsessed are these Genoese?' But who better than an Abruzzese can understand these little things? Try eating an arrosticino with a fork — they'll kick you out of Abruzzo. So we totally understand if the Genoese are picky about the fact that focaccia must be tasted in a precise way: upside down, the part with oil and salt must touch the tongue first to give you a complete sensory experience. How good it is! Nice and salty, nice and oily, I must say very good, slightly crunchy. And this is the magic of Genoese focaccias: they are both crunchy and very soft at the same time.”
What creators say
2 creators have covered Focaccia e Dintorni. Most active: Franchino Er Criminale, Where The Foodies Go
A great spot for focaccia in the center, especially the plain one with its fantastic crunchy crust, though the farinata was disappointing.
Dishes mentioned
- Focaccia
Farinata con Cipolle
This farinata is cold, it's been sitting for a few hours too long, it doesn't melt in your mouth. It should be heated. The chickpea flour doesn't create that creamy texture. Even imagining it hot, it's not up to par with the one I had at Gagarin in Livorno.
- Where The Foodies GoLoved
G di GENOVA - Genova Food Tour - 🇮🇹 "L'Italia dalla A alla Z" 🇮🇹 - Episodio 7 · @ 4:43
A great spot for classic Genoese focaccia, both plain and with onions, with a perfect balance of crunch and softness.
Dishes mentioned
- Focaccia
