Ligurian cuisine

The Ligurian cuisine is its proximity to the Mediterranean Sea to the Alps and the Apennines coined. Due to the proximity of France , specialties were often exchanged. Since Liguria is a small region of Italy , but at the same time has a high population density, the cuisine is considered to be very economical. The climate is mild, but humid due to the proximity to the sea, so that many wild plants are often processed into fillings in dumplings made of puff pastry ( tortelli ) ( borage , chard , spinach ). Vegetables are mixed with cheese , eggs , pine nuts , pistachios , etc. Basil dominates among the aromatic plants . The best known preparation is the pesto alla genovese . The port and trading city of Genoa promoted a worldwide influence on Ligurian cuisine.

Liguria has a sea cuisine with fish and crustaceans from the Ligurian Gulf . Fish such as sardines , anchovies , mackerel and garfish, and crustaceans such as king prawns or lobsters .

Typical dishes

Appetizers

Focaccette with cheese
Panissa

Focacce , pie salads , farinates , polpettoni

Farinata : flatbread made from chickpea flour ; Variants with onions or rosemary
Focaccia : Flatbread made from wheat flour , variations with cheese , onions , olives , potatoes , sage or rosemary
Polpettone di melanzane
Torta di bietole : chard - gras
Torta di riso

Sauces

Pesto (genovese) : cold sauce made from basil , hard cheese , pine nuts and olive oil
Salsa di noci : cold sauce made from walnuts , white bread and olive oil