Hugh Palmer

Rich and ornate, the cuisine of Genoa in northern Italy is a superb option to consider when planning a festive Easter feast. In “Italian Food You’ve Never Dreamed Of,” published in the SAVEUR November/December 1996 issue, Coleman Andrews explores the city’s most renown dishes—a decadent layered seafood salad, stuffed lettuce leaves in a delicate broth, an epic Easter tart, and fresh egg pasta with pesto, Genoa’s celebrated culinary invention.

See a photo gallery of recipes for these and other Genoese dishes »