Ligurian cuisine is not only based on sea recipes, but it also undergoes the influence of the mountains which are the background of the beautiful landscapes of the region. A contamination that gives life to different dishes that can satisfy all tastes. Ligurian traditional recipes are born from poor ingredients, assembled and prepared with such
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Ligurian Pesto does not have roots as ancient as many other recipes of the Italian gastronomical tradition. It was in the half of the nineteenth century when we find it for the first time in the book of Giovanni Battista Ratto, a gastronome of that time, who mentions it in his work ‘La Cuciniera Genovese’.
Read MoreIt is important not to confuse Genovese focaccia with Ligurian focaccia. Each locality has its own tricks and its own personal…
Focaccia di Recco with cheese is one of the most appreciated bakery products of northern Italy. Every year it attracts tourists…
Street food today and a primary source of sustenance once upon a time. Farinata is a savory cake made from chickpea…
Canestrelli are delicious and crumbly cookies enriched with icing sugar on them. Typical of Liguria and Piedmont, they have numerous versions…
Genoese Stuffed Zucchini (Zucchine Ripiene alla Genovese) are a traditional dish, prepared and appreciated in many families. Like any classic dish,…
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