Simple yet flavoursome and perfumed, Ligurian cuisine exploits and harmonises every available resource from its lands set between the mountains and the sea to the full: from oily fish to olives, from which a deliciously fruity olive oil is used to make focaccia bread, pine nuts, walnuts and an abundance of aromatic herbs which thrive from one end of the coast to the other. |
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| Appetiser | |
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> Farinata
Only water and chick peas are needed to make this slightly bitter renowned Ligurian speciality which is ideal for whetting the appetite. | |
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| First course | |
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> Casarecce with potatoes, pesto sauce and green beans
The basil is the main ingredient of this recipe from Liguria. The basil belongs to the mint family and it has been known since the Greek times. The Greek word "basilikon" means "regal" and it refers to the plant's aroma. | |
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| Second course | |
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> Whitebait omelette
Ligurian sea-based cuisine makes liberal use of a variety of fish and shellfish, but the most widespread fish products used are oily fish such as anchovies, limonetti and whitebait. Boiled and dressed with oil and lemon or even better fried whitebait (known as bianchetti or gianchetti) make for a delicious appetiser. Adding them to eggs, on the other hand, makes for a nourishing and mouth-watering omelette which is ideal as a second course. | |
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| Side dish | |
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> Pan fried artichokes
The vegetable gardens and forests of Liguria's hinterland yield an astonishing array of mushrooms and fresh, flavoursome vegetables. In particular, Liguria is one of the main artichoke-growing regions. Even when prepared very simply in a pan, they are one of the lightest and tastiest of Liguria's side dishes. | |
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| Dessert | |
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> Biancomangiare
A traditional dessert that is easy to make. There are a number of variations both in Italy and throughout Europe. The most delicious part is the almonds which must be ground with a pestle and mortar. | |
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