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Liguria

Liguria, in northwestern Italy, is a slender coastal strip—the Italian Riviera—with Genoa’s gritty port and pastel villages like Cinque Terre clinging to cliffs. Famous for pesto, focaccia, and yacht-filled bays, its economy mixes shipping, tourism, and olives. The Apennines frame its rugged beauty, while its maritime history echoes in its alleys. Liguria’s sun-soaked allure is pure Mediterranean.

Liguria

Featured Dishes from Liguria

Baci di dama

Baci di dama

Baci di dama are a type of northern Italian sandwich biscuit consisting of two hazelnut biscuits joined together by a chocolate filling, representing the "kiss" in the name. Considered a standard of Italian confectionery, these are a common item at bakeries throughout Italy and in Italian diaspora communities. Though traditionally made with hazelnut cookies, there are currently many modern flavour variations. The most common variations are made with almonds, pistachios, and cocoa in place of hazelnuts. Baci di dama originate from the town of Novi Ligure in the region of Piedmont. They were created in the 19th century as a way to utilize hazelnuts, which are local to Piedmont [it]. Baci di dama have been classified as a traditional, protected Piedmontese product (PAT, i.e. prodotti agroalimentari tradizionali).

Baxin

Baxin

Baxin, also known as baxin d'Albenga, is a typical sweet baked good originating in the Liguria region of Italy. It is made with fennel seeds, cloves, sugar, flour and lemon. Baxin has been made for some time; by the eighteenth century, it was produced and sold by Benedictine monks in Liguria. Its origin is unknown.

Bonet

Bonet

Pudding or custard made with chocolate and amaretti cookies, and topped with rum-flavored caramel sauce and amaretti

Buccellato

Buccellato

A buccellato is a Sicilian circular cake made from pastry dough filled with figs and nuts. In Sicily, it is traditionally associated with Christmas. It is not to be confused with the distinct but similar traditional Lucchese cake of the same name, the buccellato di Lucca, although both are ring-shaped sweet breads that contain candied fruit peels.

Canestrelli

Canestrelli

Canestrelli are a type of Italian biscuit. Originating in Montferrat, the biscuits are common in both Piedmont and Liguria. Moreover, under the name canistrelli, they are also typical of Corsica. Media related to Canestrelli at Wikimedia Commons

Castagnaccio

Castagnaccio

Castagnaccio is an Italian chestnut flour cake. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a castagnaccio 3 centimeters thick is called toppone. Castagnaccio is a typical rural dessert of the Apennine area, where chestnuts used to be a staple food of country communities. During the economic growth following World War II it lost its role as the main sweet in these areas, and is now prepared and sold mostly as an autumn delicacy.

Gobeletti

Gobeletti

Shortcrust pastries traditionally filled with apricot jam, but may also be filled with other fruit jams, custard, common on the Feb. 5th, the day of Sant'Agata

Pandolce

Pandolce

The traditional Genoa Christmas sweet bread or cake, made with raisins, candied fruit, pine nuts, anise or fennel

Spongata

Spongata

Cake filled with dried fruit, nuts and honey, common during Christmas

Torta di castagne

Torta di castagne

Torta di riso

Torta di riso

Sweet rice tart with lemon peel, vanilla, amaretti biscuits, almonds

Cinque Terre Sciacchetrà

Cinque Terre Sciacchetrà

Hippocras

Hippocras

Hippocras sometimes spelled hipocras or hypocras, is a drink made from wine mixed with sugar and spices, usually including cinnamon, and possibly heated. After steeping the spices in the sweetened wine for a day, the spices are strained out through a conical cloth filter bag called a manicum hippocraticum or Hippocratic sleeve , from which the name of the drink is derived. Spiced wine was popular in the Roman Empire, as recorded in the writings of Pliny the Elder and Apicius. In the 12th century, a spiced wine named "pimen" or "piment" was mentioned by Chrétien de Troyes. During the 13th century, the city of Montpellier had a reputation for trading spiced wines with England. The first recipes for spiced wine appeared at the end of the 13th century (recipes for red wine and piment found in the Tractatus de Modo) or at the beginning of the 14th century (recipe for piment in the Regimen sanitatis (Regiment de Sanitat) of Arnaldus de Villa Nova). Piment is also mentioned in The Miller's Tale by Geoffrey Chaucer. Since 1390, recipes for piment have also been called ipocras or ypocras (Forme of Cury in England, Ménagier de Paris or Viandier de Taillevent in France), probably with reference and tribute to Hippocrates. In the Catalan cookbook Llibre del Coch (1520) the recipe is given as pimentes de clareya. A honey sweetened variant of hippocras was known as clarry (Anglo-Norman: clarré, claré) and is mentioned in The Customs of London (16th c.) by Richard Arnold. The drink became extremely popular, with a reputation as having various medicinal or even aphrodisiac properties.

Rossese di Dolceacqua

Rossese di Dolceacqua

Tibouren or Rossese di Dolceacqua is a red French wine grape variety that is primarily grown in Provence and Liguria but originated in Greece and possibly even the Middle East. Intensely aromatic, with an earthy bouquet that wine expert Jancis Robinson describes as garrigue, Tibouren is often used in the production of rosés. While the unique aroma and character of the wines produced by Tibouren are valued by producers, it is not a widely planted variety. This is due, in part, to the viticultural issues of the grape's sensitivity to coulure and tendency to produce highly irregular yields from vintage to vintage. The wines produced from Rossese are a local specialty found around Dolceacqua. While Tibouren today is almost exclusively associated with the Provence wine region, French ampelographer Pierre Galet suspects that the grape probably has Greek origins or possibly Middle Eastern. Galet's theory derives from the uniquely shaped leaves of the Tibouren vine, which include deeply incised lobes that are usually seen in Vitis families of the Middle East. He speculates that over the evolution of the grape its ancestor vines were brought to Greece and from there it was probably introduced to France by the Ancient Greeks at their settlement in Marseille.

Anolini

Anolini

Stuffed pasta, commonly served in broth (anolini in brodo), Piacenza anolini are filled with meat whereas the Parma version has a cheese, breadcrumb and nutmeg filling, traditionally eaten on Christmas Eve

Bagnun di acciughe

Bagnun di acciughe

Anchovy soup with tomatoes, onions, garlic and wine, serve with crusty bread

Bollito misto

Bollito misto

Bollito misto is a classic northern Italian stew, most closely resembling the French pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations are eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base for soups and risottos. In Italian cuisine, bollito was prominent throughout the second millennium. In the 1800s, crown prince and from 1849 king Victor Emmanuel II would often sneak off to the small town of Moncalvo to hunt wild game, cavort with his favorite mistress, and enjoy a convivial meal of bollito with friends. Bollito features prominently in various gastronomic texts: Antonio Latini has 38 cooking suggestions for bollito in his cookbook, Lo Scalco alla Moderna (The Modern Steward) (1694), and Maestro Martino has several recipes in his book Libro de Arte Coquinaria (The Art of Cooking), which is considered a landmark of Italian gastronomic literature.[citation needed]

Buridda

Buridda

Fish, seafood and vegetable stew

Cacciucco alla livornese

Cacciucco alla livornese

Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany. It is especially associated with the port city of Livorno, in Tuscany, and the town of Viareggio north of it. Cacciucco is a hearty stew consisting of several different types of fish and shellfish; one tradition holds that there should be five different types of fish in the soup, one for each letter c in cacciucco. A wide variety of Mediterranean fish and shellfish may be used, such as red gurnard, armored gurnard, scorpionfish (scorfano), small clams such as littleneck or manila, firm-fleshed fish such as monkfish or other whitefish, red snapper, John Dory, or grouper, mussels, shrimp, and calamari. Traditionalist chefs add a stone taken from the sea to the dish. Crabs, eels, cuttlefish, octopus, bream, mullet, or anything else caught that day might be used.

Cappon magro

Cappon magro is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce. A similar but much less elaborate dish is called capponata in Liguria (Ligurian: cappunadda), capponata in Sardinia, and caponata estiva or caponata di pesce in Campania. It is a salad of tomatoes, cucumbers, peppers, lettuce, hard-boiled eggs, bottarga, and dried tuna dressed with olive oil.

Cappone ripieno

Cappone ripieno

Stuffed and roasted capon, stuffed with giblets, ground meat, sausage, vegetables, chestnuts, hard boiled eggs

Carabaccia

Carabaccia

Carne pizzaiola

Carne pizzaiola

Pizzaiola, also known as carne alla pizzaiola, is a dish derived from the Neapolitan and Apulian tradition that features meat cooked with tomatoes, olive oil, garlic, and white wine long enough to tenderize the meat. Most versions also include tomato paste, oregano, and basil. The history of the pizzaiola is somewhat uncertain, even if the origin is almost certainly Neapolitan. The recipe has known a wide diffusion and has been the subject of numerous reinterpretations.

Cervella

Cervella

The brain, like most other internal organs, or offal, can serve as nourishment. Brains used for nourishment include those of pigs, squirrels, rabbits, horses, cattle, monkeys, chickens, camels, fish, lamb, and goats. In many cultures, different types of brain are considered a delicacy. The brain of animals features in French cuisine, in dishes such as cervelle de veau and tête de veau. A dish called maghaz is a popular cuisine in Pakistan, Bangladesh, parts of India, and diaspora countries. In Turkish cuisine, brain can be fried, baked, or consumed as a salad. In Chinese cuisine, brain is a delicacy in Chongqing or Sichuan cuisine, and it is often cooked in spicy hot pot or barbecued. In the southern part of China, pig brain is used for tianma zhunao tang. In South India, goat brain curry or fry (మేక మెదడు వేపుడు) is a delicacy. Mumbai has its own version of brain masala curry.

Cima alla genovese

Cima alla genovese

Calf stomach filled with eggs, vegetables, swiss chard, ham, peas, pine nuts, cheese, herbs and spices, then boiled in broth, allowed to cool and sliced prior to eating

Cisrà

Cisrà

Tripe and chickpea soup, older recipes used dark chickpeas from the Middle East but modern versions use Italian chickpeas

Coniglio alla ligure

Coniglio alla ligure

Corzetti

Corzetti or croxetti are a type of pasta typical of the Ligurian cuisine of northwest Italy, and traditional also in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. The name itself derives from a 14th-century Genoan coin, the corzetto. There are different types of corzetti. Those from the Val Polcevera, one of the principal valleys of the area of Genoa, are made in "figure of eight" shape. Elsewhere corzetti stampæ ( Ligurian: [kur'zetˑi staŋˈpɛː]; 'pressed' or 'stamped' corzetti) are found. These are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. The embossing helps the pasta to hold its sauce better. A pasta with a similar name can also be found in neighbouring Piedmont, but its shape is more akin to that of orecchiette.

Cozze alla marinara

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Cozze ripiene

Cozze ripiene

Stuffed mussels , or midye, is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey and in Armenia. The historical preparation of midye dolma is generally attributed to Armenians in the Ottoman Empire. According to TH. Maggakis' 1888 work Bizans Salnamesi Armenians had used big mussels and prepared the dish using sheep's tail fat or "zibir yağı", a solid fat imported from Siberia. Balıkhane Nazırı Ali Rıza Bey (1842–1928) also notes that in Bahariye, Kadıköy [tr] brickworks owner Şahbaz Efendi's Armenian cook was preparing stuffed mussels. During the 19th century it was reported that İstanbulite Turkish women were also cooking stuffed mussels. In the 1960s, midye dolma preparation and sale came to be dominated by immigrants from Mardin, who had at the time recently immigrated to İstanbul's Galata district. In the following decades they have kept the market share and today, most of the food carts are still being operated by people from Mardin. It was noted that there are flavor differences between Armenian-style and Mardin-style stuffed mussels, the latter being more spicy.

Dory con olive e patate

Dory con olive e patate

Fish with olives and potatoes

Erbazzone

Erbazzone

Savory swiss chard or greens pie

Fegato alla veneziana

Fegato alla veneziana

Liver and onions is a dish consisting of slices of liver and bulb onions. The liver and the onions are usually sautéed or otherwise cooked together, but sometimes they may be sautéed separately and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced. Liver and onions is widely eaten in the United States, United Kingdom, Canada and in Germany,[citation needed] where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the US; veal or lamb liver are the usual choices in the UK. In the French traditional recipe the liver is fried with butter and bacon. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the fegato alla veneziana (lit. 'Venice-style liver') recipe includes a dash of red wine or vinegar and the fegato alla romana ('Rome-style liver') a dash of white wine and is cooked in lard.

Gattafin

Gattafin

Fried ravioli filled with swiss chard, onion, egg, parmesan cheese, ricotta

Gnocchi alla bava

Gnocchi alla bava

Potato gnocchi topped with a creamy cheese sauce made with Grana Padano, Toma, and/or Fontina cheeses

Gnocchi alla romana

Gnocchi alla romana

Gnocchi alla romana are a typical dish of Roman cuisine. They are prepared with gnocchi made of semolina, whole milk, butter and Parmesan cheese, seasoned with salt and black pepper. They are baked in the oven after being sprinkled with Parmesan cheese, and are traditionally topped with meatballs, tomato sauce and Parmesan cheese.

Lumache alla ligure

Lumache alla ligure

Snails in a sauce made with anchovies, tomatoes, white wine, garlic, rosemary, oregano, basil, parsley

Mandilli de saea

Mandilli de saea

Large, thin pasta sheets, commonly served with pesto

Melanzane alla parmigiana

Melanzane alla parmigiana

Eggplant casserole with tomato sauce and cheese

Mesciua

Mesciua

Soup with chickpeas, beans and grains

Minestra di ceci

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Pansotti

Pansotti

Pasta filled with ricotta, spinach, greens and herbs, traditionally served with salsa di noci, a walnut sauce

Polenta taragna

Polenta taragna

Buckwheat and cornmeal polenta with butter and Valtellina Casera cheese

Risotto con anatra selvatica

Risotto con anatra selvatica

Risotto with wild duck

Rosticciana

Rosticciana or rostinciana ( Italian: [rostinˈtʃaːna]) is an Italian pork dish typical of the Tuscany region, grilled on charcoal or wood fire. It consists of pork ribs that are seasoned with various spices (sometimes just pepper and salt) and rosemary dipped in vinaigrette before and after cooking.

Sardenaira

Sardenaira

Focaccia topped with tomato sauce, anchovies, onions, sliced tomatoes, olives

Seppie con piselli

Seppie con piselli

Stewed cuttlefish with peas

Stecchi fritti

Stecchi fritti

Meat and/or offal is formed around wooden skewers, coated with breadcrumbs and deep-fried

Stoccafisso

Stoccafisso

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The stockfish (fresh dried, not salted) category is often mistaken for the klippfisk, or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese.

Stoccafisso accomodato

Stoccafisso accomodato

Stockfish stew with tomatoes, potatoes, olives, pine nuts

Stracotto

Stracotto

Stewed beef, made with a tomato sauce and wine

Testaroli

Testaroli

Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy. Testaroli is prepared from a batter that is cooked on a hot flat surface, after which it may be consumed. It is traditionally cooked on a testo, a flat terracotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. Testaroli is sometimes referred to as a bread, and is sometimes referred to as a crêpe. It may be dressed with pesto sauce or other ingredients such as olive oil, pecorino, Parmesan, and garlic. Falsi testaroli al ragù is a similar dish, prepared using sliced pasta dough and a ragù sauce.

Tomaxelle

Meat rolls stuffed with meat, cheese, herbs, polenta

Torta di verdure

Torta di verdure

Savory pie with vegetables and/or greens

Torta pasqualina

Torta pasqualina

Tortelli zucca

Tortelli zucca

Pumpkin-filled pasta

Trenette al pesto

Trenette al pesto

Trenette is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine. Trenette is the plural of trenetta, but is only used in the plural and is probably a diminutive of the Genoese trena, meaning 'string'. Trenette is commonly served in the form of pasta served with pesto, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.

Trofie

Trofie

Trofie , less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy. The origin of this pasta name is not certain. It is believed to come from the Ligurian verb strufuggiâ, meaning 'to rub', as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian strofia might be Ancient Greek στρωφάω, 'to twist, to spin', or στρέφω, 'to cause to rotate, to twist, plait',[a] referring to the same motion required to produce trofie.

Vitelloni Piemontesi della Coscia

Vitelloni Piemontesi della Coscia

Cattle reared in Piedmont and Liguria, Italy

Acciughe sotto sale del Mar Ligure

Side, Snack, Appetizer

Acciughe sotto sale del Mar Ligure

Salted and preserved anchovies (Engraulis encrasicolus L.) harvested from coastal waters in Liguria, Italy

Bagnet verd

Side, Snack, Appetizer

Bagnet verd

A green sauce with parsley, anchovies, breadcrumbs, vinegar, used with gran bollito misto piemontese

Basilico Genovese

Side, Snack, Appetizer

Basilico Genovese

Genovese basil or sweet basil is a cultivar of Ocimum basilicum produced in the Italian provinces of Genoa, Savona and Imperia, Liguria. It is one of the most popular basils for culinary use, particularly for its use in pesto, the traditional Genoese sauce. The name basilico genovese is protected by the European Union with the protected designation of origin certification. The best Genovese basil is said to be grown in Pra', a western neighbourhood of the city of Genoa. The nearby presence of a large steel mill from the 1950s to the 1980s threatened the cultivar, said to be necessary to produce the "real" Genoese pesto. Now the threat is mostly gone with the dismissal of the mill and the conversion of the remaining lines to less polluting productions.

Caviale dei poveri

Side, Snack, Appetizer

Caviale dei poveri

Eggplant spread made with whitebait, sardines or anchovies, chili peppers, garlic, lemon juice, olive oil, herbs and spices, serve with bread

Checca sauce

Side, Snack, Appetizer

Checca sauce

Checca sauce is an uncooked tomato sauce used with pasta. Pasta alla checca is a pasta dish using fresh, uncooked tomatoes, basil, olive oil, garlic, salt, and pepper, typically prepared in the summer with fresh ripe tomatoes.

Condiglione

Side, Snack, Appetizer

Condiglione

Salad with tomatoes, lettuce, cucumbers, onions, green beans, bell peppers, boiled eggs, anchovies, tuma, ship's biscuits, potatoes, several variations

Side, Snack, Appetizer

Corzetti

Corzetti or croxetti are a type of pasta typical of the Ligurian cuisine of northwest Italy, and traditional also in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. The name itself derives from a 14th-century Genoan coin, the corzetto. There are different types of corzetti. Those from the Val Polcevera, one of the principal valleys of the area of Genoa, are made in "figure of eight" shape. Elsewhere corzetti stampæ ( Ligurian: [kur'zetˑi staŋˈpɛː]; 'pressed' or 'stamped' corzetti) are found. These are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. The embossing helps the pasta to hold its sauce better. A pasta with a similar name can also be found in neighbouring Piedmont, but its shape is more akin to that of orecchiette.

Cozze alla marinara

Side, Snack, Appetizer

Cozze alla marinara

Steamed mussels with garlic, tomatoes, parsley

Farinata

Side, Snack, Appetizer

Farinata

Farinata , socca ( Occitan: [suˈka]), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour. Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata, in Nice socca and in Toulon cade.

Focaccia con il formaggio

Side, Snack, Appetizer

Focaccia con il formaggio

Baked focaccia flatbread topped with fresh cow's milk cheese, from Genoa, Liguria, Italy

Focaccia genovese

Side, Snack, Appetizer

Focaccia genovese

Focaccia[a] is a flat leavened oven-baked Italian bread. In Rome, it is similar to a type of flatbread called pizza bianca . Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape. In ancient Rome, panis focacius was a flatbread baked on the hearth. The word is derived from the Latin focus, 'hearth, place for baking'. The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine,[citation needed] while outside Liguria the word usually refers to the Genoese variants.

Frisceu

Side, Snack, Appetizer

Frisceu

Fritters, several versions include fish

Fritto misto

Side, Snack, Appetizer

Fritto misto

Fried appetizers

Funghi e patate al forno

Side, Snack, Appetizer

Funghi e patate al forno

Baked mushrooms and potatoes

Mandilli de saea

Side, Snack, Appetizer

Mandilli de saea

Large, thin pasta sheets, commonly served with pesto

Panigacci

Side, Snack, Appetizer

Panigacci

Unleavened flatbread or crepes cooked in cast iron or terra cotta baking dishes called testi, serve with pesto, cold cuts, cheese, chocolate, panigacci batter is also used to make testaroli pasta

Side, Snack, Appetizer

Panissa

Panzanella

Side, Snack, Appetizer

Panzanella

Panzanella or panmolle ( Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

Pesto di fave

Side, Snack, Appetizer

Pesto di fave

Fava bean pesto

Pesto Genovese

Side, Snack, Appetizer

Pesto Genovese

Basil pesto, a paste or sauce made by pounding basil, pine nuts, garlic, olive oil, salt and pepper, parmesan cheese, used with pasta, rice dishes, soups

Polenta fritta

Side, Snack, Appetizer

Polenta fritta

Preboggion

Side, Snack, Appetizer

Preboggion

A mix of Ligurian wild herbs that depends on the season, made with borage, nettles, dog-tooth, sow-thistle, dandelion, chervil, chicory, used in pasta dishes

Riso al salto

Side, Snack, Appetizer

Riso al salto

Savory rice pancake, made with leftover risotto and may also include saffron, cheese, herbs, vegetables, mushrooms, seafood

Riviera Ligure

Side, Snack, Appetizer

Riviera Ligure

Extra virgin olive oil made from Lavagnina, Pignola, Razzola and Taggiasca olives, from Liguria, Italy

Side, Snack, Appetizer

Salsa di noci

Walnut sauce, made with pounded walnuts and pine nuts, oil, garlic, parsley, used with pasta such as pansotti

Sgabei

Side, Snack, Appetizer

Sgabei

Fried yeasted dough, traditionally made with leftover bread dough

Spianata

Side, Snack, Appetizer

Spianata

Focaccia-like yeasted bread, commonly flavored with rosemary, onion, garlic, olives, olive oil, salt and pepper

Trofie

Side, Snack, Appetizer

Trofie

Trofie , less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy. The origin of this pasta name is not certain. It is believed to come from the Ligurian verb strufuggiâ, meaning 'to rub', as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian strofia might be Ancient Greek στρωφάω, 'to twist, to spin', or στρέφω, 'to cause to rotate, to twist, plait',[a] referring to the same motion required to produce trofie.