Sandra Desautels

"Of course we had to have pesto and especially Trofie al pesto, a traditional Ligurian pasta which resemble thin, hand-rolled tight twists. One bite and I was hooked… best pesto I’ve ever had in my life, just look at the color."

Arte.it

"Unforgettably tasty farinata, not to mention all the homemade cakes displayed in an inviting showcase."

Paolo Massobrio

"The shop window with the savoury cakes, fillings and anchovies is worth a thousand business cards. Then just throw an eye inside and see the golden farinata baking in the oven, to convince yourself entirely."

Virginia Di Falco

"If you wish, you can complete the alphabet of traditional Genoese cuisine by ordering a plate of trofie al pesto: the scent coming from the nearby table and the satisfied faces of the couple who devoured them in a flash speak in favor of that suggestion."

Marina Porto Antico

"Irresistible trofie al pesto."

Laura Torre

"And the trofie, at the end, were simply marvelous, with an ad hoc pesto."

Botteghe Storiche di Genova

"One of the staples was (and is) farinata, a kind of chickpea pancake, which remains a favorite in Genoa."

Virginia Di Falco

"Crispy on the surface, soft on the bottom due to olive oil. A delicacy not to be missed, and to be enjoyed without bothering with the (useless) counting of the (ridiculous) calories."

Aldo Ruocco

"We must say that Sa Pesta has that something extra that makes it unique (after the understandably long queue to get our slice of farinata). Crispy outside and soft inside, eaten burning hot, a farinata to die for."

Marta Ghelma

"Regarding city's and regional specialties, there is nothing more attractive than the farinata from the 'mythical' Antica Trattoria Sa Pesta."