Sanremo's street food scene centres on focaccia, which in Liguria is a serious daily staple rather than a sideline. The local version is thick, oily, and generously salted — nothing like the thin Italian-American interpretation. Focaccerie open early in the morning and sell by weight, serving slabs wrapped in paper to people on their way to work.
Look also for farinata, a thin chickpea-flour pancake cooked in a wood-fired oven. It is eaten hot, sometimes with rosemary or spring onions, and the best versions have a slightly charred edge and a custardy centre. Both focaccia and farinata are typically available from small bakeries on the streets around the market and in the lower old town. The correct way to eat them is standing up on the pavement.