Like any Italian region, it offers to the most curious palates the opportunity to taste various delicacies every day, thanks to a cornucopia of flavours; in these few lines we will try to make your mouth water and then leave you the pleasure of discovery.
Ligurian cuisine reflects very much its land, squeezed between a harsh land the and sea that laps against its shores: two sides of a multifaceted culinary tradition, full of creativity and wisdom.
The close link to the sea suggests the typical fish courses: fried whitebait, anchovies in salt, rock fish soup, whitebait soup, fish ravioli or mussel soup. You will remember them for the fantasy and quality they are prepared with.
From the ground, instead, it is a triumph of flat bread, chickpea flat berad, pies of artichokes, asparagus, mushrooms and the famous Torta Pasqualina covered by 20 or even 33 layers of puff pastry, with a filling is made of beets, artichokes, Parmesan cheese and eggs , which is typical of Easter Day.
Undisputed king of almost all recipes from Liguria, is the oil from Ligurian Riviera PDO, which is characterized by the delicate flavour of ripe olives, almost free of any bitter taste, with hints of almond and pine nut, and is used for the preparation of the famous pesto.