Typical dish of Genoa
Genoese Stuffed Anchovies
Genoese stuffed anchovies appear golden and fragrant, arranged in a baking dish like small treasures from the sea. Fresh anchovies, opened flat, enclose a soft filling of breadcrumbs, aromatic herbs, garlic, cheese, and sometimes eggs, which firms up during cooking and releases an intense Mediterranean aroma. With each bite they are delicate yet flavorful: the fish remains tender while the lightly gratinated surface adds a pleasant crispness. They are often served as a light main course or as a warm appetizer in Ligurian cuisine.
Season: Primavera-Estate€10–16
Why it matters
This dish perfectly represents the maritime soul of Genoa and Liguria, where oily fish has been a staple of everyday cooking for centuries. Anchovies, inexpensive yet rich in flavor, reflect the resourceful cuisine of fishermen’s families, who transformed simple ingredients into refined and convivial dishes.
Origin story
Stuffed anchovies originated in the Ligurian home-cooking tradition, likely between the 18th and 19th centuries, when oily fish was abundant in the port’s markets. The filling of breadcrumbs, herbs, and cheese is typical of Ligurian cuisine, where stale bread was reused and enriched with herbs from the garden. Over time the recipe has remained surprisingly faithful to its origins, becoming a classic of Genoese trattorias.
Typical ingredients
acciughe freschepangrattatomaggioranaaglioparmigiano o pecorinouovaolio extravergine d'oliva
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