Antica Osteria die Vico Palla at Genoa

Behind the Porta Sibiria in the area of the old port leads an alley in the heart of the old harbor village, which belongs to the Sestiere del Molo where you find a building which for over three hundred years a temple of Ligurian cuisine houses. The Antica Osteria di Vico Palla.

Flemish painter Van Dyck belonged to the regular guests of the Osteria between 1621 and 1628.

The history of this tavern dates back to the 17th century, when codfish was served here to guests traveling through Genoa. Legend has it that the Flemish painter Van Dyck belonged to the regular guests of the Osteria between 1621 and 1628.

When entering the restaurant you can feel the story. It seems like being in an old harbor in which time has stopped.

 

I opted for typical Ligurian dishes. And my dinner began with two of Liguria's most famous first courses: pansòti in walnut sauce and anchovy bagnun.

Pansoti are similar to ravioli and stuffed with ligurian herbs and a cream cheese served on a creamy walnut sauce crushed in a mortar like they also do the Pesto alla Genovese.

After this I got a fish soup called bagnun, in which anchovies are in abundance, which was cooked as usual on the Riviera with lots of tomatoes and onions and then garnished with fine Ligurian olive oil and croutons.

 

Therafter I got a delicious Genoese Minestrone to try, as the friendly waiter told me that this is a must have too. However, unlike the well-known minestrone, this soup is served cold and is based as well on fresh long-cooked vegetables with borlotti beans and potatoes with a very fine pasta garnished with a pesto alla genovese. I will probably include the recipe in my collection. And the Focaccia is said to be one of the best in Genoa, which I can truly confirm.

As a main course, I then select the steamed sepia which is served in a sauce of fresh tomatoes with green peas.

And of course the Baccala (Stockfish) which comes in a light souplike sauce with Datterini tomatoes, Ligurian olives and potatoes.

Finally, Maurizio Capuro (chef and managing director of Vico Palla) recommends the apple pie with pine nuts served with a Fior di Latte ice cream and a "latte dolce fritto" (a sweet, deep-fried milk).

Specifically, this is a simple Ligurian dessert that looks like little fried rolls covered with sugar and a milk cream made from eggs, flour and cream.

 

All in all, excellent Genoese cuisine that I can recommend not only because of the historic restaurant.

 

Antica Osteria di Vico Palla

vico Palla 15, Genoa

Tel. +39 010 2466575

www.anticaosteriavicopalla.com