Ligurian cuisine consists of dishes of the culinary tradition of Liguria, a region that includes ingredients related to both local production and imports from areas with which over the centuries, the Ligurians have had frequent contacts (such as Sardinian pecorino, one of the ingredients of pesto).
A poor cuisine, typical of the people of the country, of mountaineers and sailors, made of simple, common and cheap food, which has however become expensive and refined
If we want to sum it up we can say that the gastronomy of Liguria is characterized by six great elements:
• wild spontaneous herbs of the territory (marjoram, sage, rosemary, bay leaf, thyme, etc.) and the products of the home garden (onions, potatoes, basil, aubergines, etc.)
• the first fruits of the cultivations and woods (basil, ox heart tomatoes, courgette trumpets, asparagus and Albanian artichokes, mushrooms, Valbormida truffles, fresh fruit and dried fruit)
• the olive oil
• farinaceous products (focaccia, farinate, savory pies, etc.)
• the wide range of dry and fresh pasta
• the catch of the sea (anchovies, shrimps, octopus, octopus, cuttlefish, muscles, mullet, etc.) and game (given the high woodiness)
Ligurian cuisine is influenced by the geomorphological characteristics of its territory. It is therefore a cuisine both of sea and land, according to the natural union of the two souls that distinguish the Ligurian territory: the coast and the hinterland.
The Ligurian cuisine is also transformed through the centuries in relation to the social layer of the diner referred to, in addition to the place where he lives.
We pass from dishes that are popular tradition, to dishes that are elaborated on the tables of the powerful and the rich, even if compared to other traditions (for example the Emilian cuisine) the poor tradition, or rather, frugal, is much more characterizing and typical.
In fact, the kitchen uses, mostly, the foods that the place offers.
The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which the game was subsequently added: this way the condiments are made with wild or cultivated herbs, among which pesto stands out. it is used both as a sauce to season pasta, or added to mainly autumnal soups rich in many varieties of fresh vegetables; importance also the many savory pies with vegetables and focaccia, among which the focaccia with Recco cheese is renowned.
There are dishes based on poor ingredients such as herbs or chestnuts. These are dishes that come from the Ligurian farmer’s table that with its tenacity has tamed the harshness of the places in order to cultivate the land on narrow strips, and above all belong to the table of the inhabitants of the most inaccessible mountain areas.
Likewise, the Ligurian cuisine is influenced by the influence of other places and peoples with which the Ligurians and Genoese have come into contact over the centuries, above all by trade and conquests.
This is how in addition to being a “localized” kitchen, inside it we find precious influences. In this sense, Ligurian cuisine is enriched by different experiences.
Just think about the spices (in addition to traditional smells or flavors) that even in ancient times were common use in Liguria but in other regions of rather rare use. Particular, then, is the use of salt, so precious for the preservation of food: without salt would not exist for example the focaccia, typical of these places and unique, even if now imitated elsewhere.
Another soul of the kitchen is the sea: there are dishes born on board the ships and those in the houses, in the families who stayed at home or on the return of their husbands.
Focaccia with olives
Anchovies in salt
Farinata with spring onion
Farinata with rosemary
Focaccia with cheese
Genoese flat bread
Focaccia With Onions
Fritters of lettuce, friscioeu, or friscioli
salame di Sant’Olcese
Mixed seafood appetizer
Ligurian mixed antipasto (with local specialties from the hinterland)
Potato croquettes (breaded and fried)
Cuculli, chickpea flour pancakes
Farinata with whitebait
Focaccia with potatoes
Batter pancakes with zucchini flowers
Batter pancakes with pumpkin and fish flowers
Mostardella di Sant’Olcese
White pizza with potatoes and green beans
Octopus And Potatoes
Baciocca cake, potatoes and onions
Swiss chard cake
Stuffed vegetables (with vegetables or meat and vegetables)
Machetto or anchovy sauce
Broad bean pesto
Game ragout (wild boar, hare, deer, etc.)
Sauce with “taggiasche” olives
Pasta, rice and soups
Lasagne with Pesto
Linguine alla genovese
Pancotto, is the cheapest food ever, also typical of Lucanian cuisine,
Risotto with seafood
Risotto with trombette sauce
Anchovies in brine, desalted, in oil
Stuffed anchovies (or sardines)
Of Salt cod fritters,
Molluscs with marinara
Pignurin with tomato sauce 
Cuttlefish In zimino
Cuttlefish alla spezzina
Genovese Tuna fish
Goat with beans
Meat with ciappa
Cima alla Genovese
Ligurian boar with polenta
Ligurian rabbit (with olives and pine nuts)
Frizze from Val Bormida, liver and pork sausage
Black cock of the Val di Vara
Giancu e negru (Black and white), fried mixed with the Genoese of lamb offal
Ham of Castelnuovo Magra
Ligurian chicken fricassee
Game (eg deer, roe deer, hare)
Brussu of the Arroscia Valley
Casareccio of Gorreto
Formaggetta of the Graveglia valley
Formina of the Vara Valley
Formaggetta of Stella San Giovanni
Bad but good of Brugnato
Ligurian Ricotta (Recottu)
Toma of Brigasca sheep
Toma of Mendatica
Rossese di Dolceacqua
Rossese di Dolceacqua superiore
Moscatello di Taggia
Nostralino di Finalborgo e di Magliolo,
Bianco di Coronata
Ciliegiolo del Tigullio
Ciliegiolo novello del Tigullio
Moscato del Tigullio
Rosso del Tigullio
Spumante del Tigullio
Vermentino del Tigullio
Bianco di Luni
Bianco di Levanto
Novello di Levanto
Rosso di Levanto
Rosso di Luni
Vermentino di Luni
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