Liguria at the table: a gastronomic journey from Levante to Ponente

Introduction: the basic elements of Ligurian cuisine

Ligurian cuisine is distinguished by its Mediterranean authenticity, marked by simple and “poor” ingredients, but with an intense and characteristic flavor. The main elements that make up Ligurian dishes include aromatic herbs, chestnuts, sheep’s milk cheese and, of course, olive oil. Thanks to its land and lack of pastures, Ligurian culinary tradition has given rise to numerous dishes that enhance local and seasonal ingredients.

Genoese pesto

Genoese pesto is the condiment par excellence of Ligurian gastronomy. Its main ingredients include fresh basil, garlic, grated cheese (Parmigiano Reggiano and Pecorino), pine nuts, salt, and a good olive oil. The origins of pesto date back centuries, when Genoese sailors, during their long crossings, needed a condiment that would stand the test of time without losing its flavor. Pesto dishes include pesto lasagna, an excellent combination of flavor and tradition.

La fugässa – Ligurian flatbread

To understand the origins of Ligurian focaccia, one must look back to the past, to the time of the Phoenicians, Carthaginians, and Greeks. These peoples used millet, barley and rye flours, mixed with water and salt, to create a kind of bread for baking. The Genoese focaccia, famous throughout the world, is presented in several variations, from the simplest versions to those enriched with onions, sage or potatoes. The distinguishing feature of true Genoese focaccia is its softness on the inside and crispness on the edges.

Porridge, an afternoon snack

Farinata is a Ligurian delicacy prepared with chickpea flour, water, salt and olive oil, cooked in a hot iron skillet. This dish makes a perfect afternoon snack, ideal to enjoy while strolling through Liguria’s characteristic carrugi. Its crunchy outside and soft texture inside make it a must for those visiting the region.

The Pansotti

Pansotti are egg pasta ravioli filled with ricotta cheese and a variety of herbs, including the famous borage. Traditionally served with a walnut-based sauce, pansotti represent one of the Ligurian specialties that cannot be missed on the tables of local families, well highlighting the link between cuisine and territory.

Ligurian-style rabbit

One of the most popular meat dishes in Liguria is rabbit Ligurian style, which combines fresh and aromatic flavors. Typical ingredients of Ligurian cuisine, such as marjoram, taggiasca olives and pine nuts, are protagonists in this recipe, contributing to a unique and unforgettable taste.

Ligurian desserts

Among the most beloved desserts in Liguria are Sassello amaretti cookies, canestrelli cookies, Lagaccio cookies, and castagnaccio, a rustic sweet made from chestnut flour. But undoubtedly, the most famous is the Pandolce genovese, a panettone enriched with pine nuts, raisins and candied fruit, a symbol of the festive season and the Ligurian confectionery tradition.

Conclusion

A gastronomic journey in Liguria is an exploration of the authentic flavors and culinary traditions that have developed over the centuries. Each dish tells a story, a connection to the land and its people, making Ligurian cuisine a heritage to be discovered and appreciated. Whether it is a dish of pesto, a slice of focaccia or a taste of typical desserts, every bite is an opportunity to immerse yourself in the richness of this wonderful region.