The ligurian cuisine is one of the best in Italy and it worth a try while you come on your holidays. It is a cuisine reach of aromatic herbs such as basil, sweet marjoram, sage, laurel, rosemary, fennel and more. These herbs grow in abundance and their taste is great thanks to a special climate which comes from the Mediterranean sea breezes, the mineral-rich soils and the mountains. Liguria, in fact, is a tiny land squeezed between the mountains and the sea and it benefits of this position. The forested hills grow wild pine nuts which are famous in the ligurian dishes.
Thanks to the proximity of the Mediterranean sea with its warm air, there are good conditions for growing wine grapes, olives (the most famous is the taggiasca one), vegetables such as zucchini, eggplants, chickpeas, artichokes and more! At last, because the Italian Riviera is on the coast we can’t forget the seafood. Here you can find many different seafood recipes which are exquisite and are authentic and simple as they were in the past!
Genoese pesto sauce the most popular, not just in Italy, which is made by simple ingredients, today is O.P. protected. Basil, pine nuts, parmigiano cheese, pecorino, garlic, salt and olive oil are the ingredients which give birth to this special sauce. It is absolutely delicious with trenette pasta, gnocchi or even with lasagna. One of our experiences teaches you to make this special sauce in the traditional way. I suggest not to miss it.
Focaccia for Ligurian people focaccia is almost a religion. You can’t believe it, but they love to eat it already from the morning in their cappuccino! I suggest you to have a try.
Anchovies and mussels I suggest to try the anchovies from Monterosso, Cinque Terre. They have a great taste especially marinated with lemon juice, white wine vinegar and olive oil.
Mussels, “cozze” in Italian, from the Gulf of Poets are famous in northern Italy. I love them with spaghetti or cooked just with some parsley, garlic and white wine!
Pansoti, trofie, trenette pasta there are different kind of pasta which have ligurian origins. If you are at a restaurant, here are the ones to look for on a menu which I suggest. Trofie which is a rolled strip of pasta cut into little pieces and twisted into their final shape. I love this pasta with seafood (mussels, clams, pieces of octopus…). A must.
Trenette which is a pasta very similar to linguine or tagliatelle and are perfect with pesto sauce, cooked green beans and potatoes.
€20,00 Booking Fees (per group)
A holiday in Liguria can also transform itself into an occasion to savour and get to know the flavours and tastes of a land filled with ancient traditions.
Tasting Ligurian recipes is complementary to hearing the histories of their roots & meeting memorizing personalities – special encounters and memories that will linger forever!
Have a look to our menu and contact us to check availability and make your reservation.