The first thing one think of when talking about Ligurian food, is the famous pesto, a delicious sauce made with basil, pine nuts, garlic, parmesan, pecorino and extra-virgin olive oil, used to flavour trenette (pasta) or ravioli with borage leaves.


Liguria is also renowned for its wines and its fantastic extra-virgin olive oils. Each area boasts a different delightful wine: Ormeasco and Rossese from Dolceacqua, Vermentino, Ciliegiolo and Bianchetta from Genoa, Albarola, and Pollera Nera from the Eastern Riviera, and Pigato from Salea d’Albenga.

Fish soups like ciuppin and buridda with stockfish, as well as stuffed and fried sardines, and other seafood and fish dishes are obviously renowned too.

In Liguria you can taste also typical meat dishes like cima genovese (cold stuffed veal), veal stuffed with vegetables and cheese, or stewed hare with famous taggiasche olives, pine nuts and rosemary. The most famous stuffed pie is torta Pasqualina (Easter pie), thin pastry stuffed with greens, cheese and eggs.

Finally, don’t miss the focaccia (fugassa in Ligurian), a soft and thick bread covered with onion slices and olive oil, or the thin farinata, a baked savoury pancake made with chickpea flour.


Among the desserts there are traditional delicacies like pandolce genovese, amaretti and cubeli (tiny butter cookies).

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