When we speak about Ligurian food, we immediately think of the famous pesto, a tasty sauce made with basil, pine nuts, garlic, parmesan, pecorino and extra-virgin olive oil, used to flavor trenette (pasta) or ravioli with borage leaves.
Liguria is also a region of vineyards and olive groves that produce excellent extra-virgin olive oils and quality wines, like Ormeasco and Rossese from Dolceacqua, Vermentino, Ciliegiolo and Bianchetta from Genoa, Albarola, and Pollera Nera from the Riviera di Levante, and Pigato from Salea d’Albenga.
Seafood and fish dishes are obviously renowned: fish soups like ciuppin and buridda with stockfish, as well as stuffed and fried sardines.
Among the meat dishes we can find the cima genovese (cold stuffed veal), veal stuffed with greens and cheese, or stewed hare with famous taggiasche olives, pine nuts and rosemary. The most famous stuffed pie is torta Pasqualina (Easter pie), thin pastry stuffed with greens, cheese and eggs.
Finally, we cannot forget fugassa, a soft and thick focaccia covered with onion slices and olive oil, or the thin farinata, a baked savoury pancake made with chickpea flour.
The traditional desserts of this region are pandolce genovese, amaretti and cubeli (tiny butter cookies).