A journey through the Ligurian flavours

The city of Genoa is perfectly framed by the coast and the mountains, and so the typical food of this area is composed by sea and country products. Traditionally belonging to poor people, Ligurian dishes have been enriched  and refined during the years, becoming sophisticated and surprisingly tasty.

First of all, it’s impossible not to mention the green pesto: it is a dressing made of basil and pine nuts, typically combined with a type of pasta called trofie.

Less famous, but equally appetizing, is an other first course named pansotti: this is a stuffed pasta filled with vegetables, which often goes together with a sauce of nuts.

Actually, vegetables represent a primary element of the Ligurian territory, and they characterize most of the regional meals: torta verde (my favourite one), torta pasqualina and squash blossoms fried or stuffed, are just three of the great number of dishes that can be both an appetizer and a main course.

An other important element of Ligurian flavours is the fish, of course. 

The famous codfish, cooked like stoccafisso or baccalà, is one of the most incredible second plates, as well as the anchovies (fried or stuffed), the cuttlefishes cooked in zimino, and the delicious fish fries.

Finally, everyone likes to taste some dessert! Genoa offers a wide choice of puddings, among which the most popular is pandolce genovese, followed by canestrelli (shortbread biscuits shaped like flowers) and baci della Riviera (regional version of baci di dama).

And last, but not least, the queen of Genoa: focaccia! Besides the classic recipe, it is also prepared with a special kind of cheese (the so-called focaccia di Recco, largely emulated but never matched). Also, if you don’t know them, you absolutely have to try panissa and farinata, both baked with chickpeas flour.

Your mouth’s watering? It’s time to go to Genoa and the roof of your mouth will be completely satisfied! 

Comment (0)

Log in to comment
28 March 2024