Barpagianni In Genova

27/04/2026: The atmosphere is nice and the farinata is delicious; the price is a bit high for the quality (five pieces of farinata for €10, a 33-pound Moretti for €4.50).

30/03/2026: On my way back from a customer, I stop by this sciamadda, which I remember from when I was a child and lived in the area. Back then, a lady (who looked old to me, even though she wasn't) would cut the farinata with slow, hypnotic movements, creating round slices. Now, a kind young woman is there. I ordered a pan pizza, a chard tart, and a slice of onion tart. The tarts have a very good pastry crust, but the vegetables are, in my humble opinion, too wet, so even a small slice is heavy and expensive. The onion tart contained nothing but onions, no ricotta or anything else: evidently this is their recipe. The pan pizza, on the other hand, was very good. The price was a bit high, and a receipt was provided. For those who write reviews citing "an experience" or "the best farinata in Genoa," I recommend trying other sciamaddas, which are less expensive.