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Cuisine of Liguria

Culinary traditions of Liguria From Wikipedia, the free encyclopedia

Cuisine of Liguria
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Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto).

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Linguine with pesto
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Cappon magro
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Farinata di ceci
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Coniglio alla ligure (with olives and pine nuts)
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Olive oil of the Italian Riviera
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Pesto
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Trofie with pesto
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Agliata with cauliflower
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Focaccia alla genovese
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Focaccia al formaggio
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Focaccia con le cipolle
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Pissaladière
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Panissa
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Caprino cheese
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Brös is a Piedmontese and Ligurian preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa and West Liguria.
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Farinata
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Torta pasqualina
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Polpette di melanzane
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Stuffed vegetables
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Steak tartare
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Sant'Olcese salami
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Anchovy paste
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Canestrelli
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Castagnole
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Castagnaccio
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Bottle of sambuca
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Cinque Terre DOC wine
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A Vermentino from the Colli di Luni DOC wine
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A wine from the Bianchetta Genovese DOC that includes Albarola in the blend.
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Overview

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Main article: Italian cuisine

Liguria is known for herbs and vegetables (as well as seafood) in its cuisine. Savory pies are popular, mixing greens and artichokes along with cheeses, milk curds, and eggs. Onions and olive oil are used. Due to a lack of land suitable for wheat, the Ligurians use chickpeas in farinata and polenta-like panissa. The former is served plain or topped with onions, artichokes, sausage, cheese or young anchovies.[1] Farinata is typically cooked in a wood-fired oven, similar to southern pizzas. Furthermore, fresh fish features heavily in Ligurian cuisine. Baccalà (salted cod) features prominently as a source of protein in coastal regions. It is traditionally prepared in a soup.

Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include corzetti, typically stamped with traditional designs, from the Polcevera Valley; pansoti, a triangular shaped ravioli filled with vegetables; piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce; trenette, made from whole wheat flour cut into long strips and served with pesto; boiled beans and potatoes; and trofie, a Ligurian gnocchi made from wheat flour and boiled potatoes, made into a spiral shape and often tossed in pesto.[1] Many Ligurians emigrated to Argentina in the late 19th and early 20th centuries, influencing the cuisine of the country (which was otherwise dominated by meat and dairy products that the narrow Ligurian hinterland would not have allowed). Pesto, sauce made from basil and other herbs, is uniquely Ligurian, and features prominently among Ligurian pastas.

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Characteristics

Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which game was subsequently added.[2] Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for pasta as well as being added to autumnal soups with a variety of fresh vegetables.[3] Also important are the many savoury pies with vegetables, the most famous of which are the pasqualina cake, the ripieni and focaccia traditionally filled with stracchino cheese known as focaccia col formaggio. There are dishes based on ingredients such as herbs or chestnuts traditionally eaten by farmers.[4] The preservation of food and therefore the use of Mason jars is fundamental in Ligurian cuisine, traditionally filled with mushrooms in oil, jams, honey, salted anchovies, brined foods, and dips.[5]

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Starters (antipasti)

Sauces

Pasta, rice and soups

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Fish

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Meats

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Vegetables

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Cheeses

Fruits

Fruits and fruit salad is usually paired with sweet, white or red wines.

Desserts

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Drinks

  • Beer[64][65]
  • Rose syrup from Valle Scrivia[66]
  • Amaretto di Portofino
  • Amaretto di Sassello[67]
  • Amaro Camatti
  • Amaro Santa Maria al Monte
  • Basilichito
  • Chinotto[68]
  • Distillato di prugna di Varese Ligure[69]
  • Erba Luisa or Cedrina
  • Grappa delle Cinque Terre
  • Limonata di Portofino
  • Limoncino delle Cinque Terre
  • Basil liquor[70]
  • Perseghin
  • Cider
  • Sambuca

Wines from the Imperia province

Wines from the Savona province

  • Lumassina[71]
  • Pigato
  • Rossese d'Albenga
  • Vermentino
  • Granaccia[72]
  • Nostralino di Finalborgo

Wines from the Genoa province

Wines from the La Spezia province

See also

References

Bibliography

External links

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