A commercial port, genteel seaside resort, fine 16th century palaces in a town proud of its history and legend which was the native place of Christopher Columbus
Provincial capital of the Liguria region, Genoa is located at the farthest inmost part of the Gulf of Genoa, along the foothills of the Appennines, with a coastal extension of about 35 km. It has a population of 676,000 inhabitants, and is the main commercial port of Italy.
It is an active center for traffic and industry (shipbuilding, steel works, metal-mechanics industry, deposits and refineries of mineral oils, cement makers, food, wood and paper industries).
The oldest part of the urban center, a distinctive maze of crowded and narrow streets leading to the old port, form a striking contrast with the modern part, spread out on the nearby hills.
The extremely rapid topographical development of the last ten years has established one continuous spread of habitation from the coast eastward to Nervi and to the west beyond Sampierdarena, to include the industrial centers of Cornigliano and Sestri Ponente.
Since 1962 Genoa has had an airport serving the European continent, which was built on a wide landscaped area obtained by reclaiming a stretch of sea facing Sestri Ponente.

The main center of the Liguri Genuates, Genoa developed as a maritime emporium beginning in the 5th century BC. In 205, it was destroyed by the Carthaginians because of its loyalty to Rome. In the 3rd century it became a municipality and episcopal diocese. It achieved its maximum importance as a maritime republic in the 13th century, after defeating Pisa in 1284 and gaining predominance over the Tirrenian Sea. Due to feuds and rivalry with Venice it tightened political alliances with France, but eventually was conquered by that country in 1499 and again in 1502. It gained permanent independence from France in 1528.
The famous admiral, Andrea Doria, managed to re- establish the independence of the Genoese Republic, which was maintained up to the Napoleanic period. After that, in 1814, it was annexed to Piedmont. After the creation of the Italian State in 1861, the city developed its economic functions through rapid industrial and commercial progress. Genoa was occupied by the Germans in 1943; however, it was the first city of western Italy to rise up against the Occupation (24 April, 1945) and to force the German garrison to unconditional surrender, prior to the arrival of Allied troops.

By Car
Highway A10 (E80) Ventimiglia-Genoa
Highway A12 (E80) Livorno-Genoa
Highway A7 (E25) Milano-Genoa
Highway A26 Alessandria-Genoa

By Train
The trains follow the routes of the major highways. The Ventimiglia-La Spezia line gathers travelers in western Italy, going to Turin via Savona-Genoa, Milan via Genoa, Parma via La Spezia and joins the Tirrenica line for Rome, Naples and the South. Liguria is served by the principle international lines, coming from Nice, Moncenisio (near Turin), Gottardo, Germany, Austria and Slovenia.

By Plane
The international airport of Genoa Sestri, "Cristoforo Colombo," was built in the area resulting from a marine landfill. It includes over 130 hectares (some 52 acres) with a landing strip of 2.5 kilometers. It has an efficient service of land and air assistance. Genoa's airport is always open and has the unusual characteristic of being centrally located, only 6 km from downtown Genoa.
It has regular service to principal European cities, with major stopovers in Italy.
Cristoforo Colombo Airport: 2411
Information: 010/60151
Tourist flights on request, Aeroclub of Genoa, tel. 010-6512728

By Ship
The port of Genoa is the most important Mediterranean and transatlantic maritime headquarters for passengers and merchandise. Ships arrive from ports in Europe, the Far East, the Americas, Africa and other continents. Frequent connections are guaranteed on national and Mediterranean routes, also for car ferries (Sardinia, Sicily, Corsica). Regular lines travel to the ports of La Spezia, Savona and Imperia. Smaller tourist ports allow docking of pleasure craft of every size, with optimum installations and services.

Walking
The old city centre is closed to private cars and the best way of sightseeing, therefore, is to go on foot. Bus and taxi services are available to take you into the old city from the railway station and the harbour.

By car
If you are arriving by car, the best access point is Piazza Sarzano. There is pay parking in Piazza Carignano and Piazza Porta Soprana – Casa di Colombo.

By boat
If you would like to see the city from the sea, there are boat trips leaving from the Aquarium.

Touristic information
Apt – Tourist office
Via Roma, 11 Tel 010/576791

Iat – Information Point Principe Railway Station
Tel. 010 2462633

Iat – Information Point “C. Colombo Airport”
Tel./Fax 010/6015247

Iat – Information Point Porto Antico (Harbour)
Palazzina Santa Maria Tel. 010/248711

Useful numbers
Police - : 113
Carabinieri: 112
Fire Brigade: 115
Financial Police: 117
Police headquarters: 010/53661
Sea rescue: 1530
San Martino Hospital: 010/5552316

Genoa’s cooking, moreover, shows a certain sobriety, which is not at all a lack of fantasy (as is shown by the inventive use of both wild and aromatic herbs and blending of flavors), but rather reflects a lifestyle.
The scarcity of fresh fish dishes should not come as a surprise, because the Ligurians have always been great sailors and traders, but poor fisherman.
The Ligurian Sea, furthermore, because of its sea bottom, doesn’t offer many resources. However, in many old recipes fish is still important. Seafood "capponada" (salted anchovies served on a base of crackers) is the basis of "cappon magro" a grandiose and complex dish based on fresh fish and vegetables in green parsley sauce.
The characteristics of the Ligurian land are also reflected in the fact that few dishes are based on meat. Not too long ago meat was reserved exclusively for holidays. Worthy of note are stuffed "cima", meat pockets filled with sweetbreads, brain, veal, egg, vegetables and flavorings, cooked in broth and cold-pressed.
Finally, worth mentioning are "berodi," which are blood sausages made from pork, obligatory on the Christmas table, and Sant’ Olcese salamis.
Vegetable dishes are numerous and exquisite. Fried eggplant, onion and zucchini are filled and fried, baked or steamed. A delicate broth is made from stuffed greens.
Meat loaf called "scarbasse" is made with string beans, potatoes, ricotta cheese and egg. The celebrated Easter cake called "torta Pasqualina" is filled with numerous layers prepared using a special technique and based on chard, egg and curd.
Aromatic herbs have particular importance in Genoa’s cuisine, which avoids sauces and rich dishes. Preferred herbs are garlic, oregano, marjoram, parsley, and, above all, basil. The celebrated "pesto" is prepared by pounding basil leaves, garlic and pecorino cheese in a marble mortar, finally flavoring this mixture with olive oil.
In the typical fish and chips shops, together with blue fish and baccalà, they often serve "farinata" (chickpea flour mixed with water to form a paste, then cooked in a pizza oven in the appropriate sauce pan or baking dish), "cuculli," made from chickpea flour, and "frisceu," a light, round vegetable croquette. At Christmas "pandolce" is present on every table. "Canestrelli," typical cookies from Genoa’s hills, are also unforgettable, as are "panera," ice cream cakes made with whipped cream and coffee.
Genoa’s wines boast an ancient tradition. Even the Valpolicevera tablet, the oldest document concerning the history of Genoa, mentions wines produced in this area. In the late middle ages, the Carignano hills were rich in vineyards, as were other places like Rivarolo and Quarto. Today only the "Coronata" is still popular. This is a white wine with an unmistakable aftertaste of sulfur!

By walking through the streets late in the morning or in the afternoon, one gathers the real essence of daily life in Genoa for the Genoese. There is the hustle and bustle of people running from one shop to the next, the shouts of ambulatory salesmen, the intense odors of cafés, of drugstores, of bars and restaurants.
Every corner of the city offers a valid impulse for all kinds of shopping.

In via San Bernardo, one can discover a type of shop that isn’t seen much anymore. This is the ancient drugstore Torielli with its historic sign, which sells everything from aromatic teas to Aleppo pistachios, from candied fruit covered with chocolate to home-toasted nuts.
The streets and shops have maintained their old bazaar atmosphere, from the time when, a few meters from the overhanging street, ships pulled up laden with all sorts of merchandise.
Even today, not far from the Old Port, one can enter typical little shops and buy foods from every corner of the world: imperial duck egg, shark fins, abalone and wine from China, perfumed rice from Thailand, kalamata olives and ouzo from Greece, couscous from North Africa.
The "Oriental Market" is a large covered market facing the centrally located via XX Settembre. This owes its name not to its exotic offerings but rather to its position respective of the historic center (to the east).
Here we find everything from fresh fish to exotic fruit, from oriental spices to local gastronomy.
The tradition of Genoese sweets is substantiated by a tempting itinerary that leads from the ancient Viganotti laboratory of Vico Castagna for chocolates, to Romanengo in via Soziglia, for candied fruits and "quaresimali" (Lenten cookies), to Profumo in via del Portello for pandolce. Another characteristic corner of the city is just under the boardwalk of Corso Italia. Here there are two or three fish restaurants, an old foccaccio shop, and an ice cream shop with a very special "panera," a type of "semifredda" made with coffee-flavored ice cream cake topped with whipped cream.

In the elegant via Roma one finds Finollo, where famous-brand shirts and ties in Liberty-style are sold.
We conclude this brief shopping excursion in Piazza delle Erbe. Here there is a beautiful antiquarian bookstore where one can acquire rare volumes and old prints. In front of the bookstore is the famous Berto Bar (founded in 1906), entirely covered with Albisola ceramics, where in the 50’s the film maker Mario Costo shot some scenes for the film "Perdonami" ("Forgive Me").