Best Ligurian
Pasta al Pesto Genovese is a classic Italian pasta dish originating from Genoa in the Liguria region. The defining component is pesto alla genovese, an uncooked sauce traditionally prepared by crushing fresh basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and olive oil in a marble mortar. T...
Trofie al Pesto is a traditional dish from Liguria, Italy, consisting of small, twisted trofie pasta served with Genovese basil pesto. Trofie are thin, short pasta noodles made from wheat flour and water, hand-rolled into distinctive elongated spirals. The accompanying pesto Genovese is made from Ge...
Farinata is a savory, baked flatbread originating in Genoa, Liguria. It’s made primarily from chickpea flour, creating a dense, flavorful base often seasoned with herbs like rosemary and garlic. Traditionally cooked in wood-fired ovens, it offers a distinctive taste and texture valued by those seeki...
The Mercato Orientale is a historic covered market located on Via XX Settembre in Genoa, Italy, established in 1899. Constructed atop the grounds of a former convent, it serves as the primary food market for the city, offering a wide array of fresh Ligurian seafood, local produce, cheeses, and regio...
Gnocchi al pesto is a classic Italian pasta dish that combines small potato dumplings with a vibrant green basil sauce originating from Genoa. The dumplings, known as gnocchi, are traditionally made from a simple dough of mashed potatoes, flour, and sometimes egg. The pesto sauce, or pesto alla geno...
Cecina is a Tuscan unleavened flatbread originating from Livorno, Italy, made from a simple batter of chickpea flour, water, olive oil, and salt. The batter is baked in a hot oven in wide pans, producing a thin, golden pancake with a crispy exterior and soft interior. It is known locally as "torta d...
Panissa ligure is a traditional Ligurian preparation made by cooking chickpea flour with water and salt until it thickens, then allowing the mixture to cool and become firm. It can be cut into pieces and eaten at room temperature or fried until the exterior is crisp. Despite the shared name, it is d...
Mesciua is a traditional legume and grain soup originating from the port city of La Spezia in the Liguria region of Italy. The dish consists of a slow-cooked combination of chickpeas, white cannellini beans, and spelt, resulting in a thick, hearty texture. Historically associated with local dockwork...
