Antico Borgo Offers the Ideal Setting for a True Genoese Culinary Experience

When it comes to one of the fullest Genoese experiences, eating farinata by the Ligurian Sea as a Rossoblu flag flutters against the wind, ticks almost every box.

It is the kind of idyllic scenario that sounds too good to be true, but is in fact perfectly manageable at Antico Borgo in Boccadasse.

This family-run pizzeria in the iconic fishing village feels exactly like the kind of place locals would dive in to, to avoid the crowded waterfront restaurants five minutes away.

And while the pizza menu has over 50 options – all cooked in a wood-fired oven – the real showstoppers are the local staples, focaccia di Recco – cheese-filled focaccia – and farinata – a traditional Ligurian thin flatbread made from a simple batter of chickpea flour, water, and extra-virgin olive oil. The farinate start at €8 while the focacce start at €10.

“My family have run this restaurant for over two decades,” Andrea told us on our recent visit. “We have always specialised in traditional Genoese dishes such as farinata and focaccia and are very proud of that.”

Andrea took us behind the scenes and into the kitchen to show us where the magic happens. It is here the dough is prepared and then left to rest before being whipped into pizzas 24 hours later.

Antico Borgo has four distinct pizza bases – one made using flour stone-milled the traditional way, one made with wholegrain and one that has been left to proof for 48 hours, plus the vegan option.

The farinata, after eight minutes in the oven, is sliced up, thinner than a pancake yet remains perfectly puffy.

“When you are in Liguria and in Genoa in particular, you absolutely have to try farinata,” explained Andrea. “It’s so unique. The only dish that comes remotely close is the cecina, which is typical of central Italy but it’s far closer to polenta in terms of texture and taste. It’s thicker, whereas farinata is really thin but crunchy.”

We tried farinata on its own and then with a dollop of pesto on top… this is Genoa, after all. And Andrea was right. You have to try it.

But of course, we couldn’t leave without trying the pizzas too, and they were just as good. We opted for a Borgo (gorgonzola, speck, and sausage) at €12, a classic Margherita fo €8, and a Boccadasse (€13) topped with sausage and mushrooms.