The cuisine of Liguria reflects the nature of its territory in its dishes. The inland areas, characterized by rugged mountains and scarce pastures, have been tamed by the tenacity of farmers who have managed to cultivate the land on narrow strips. Life on the coast for fishermen and sailors was certainly no easier. Thus, Ligurian dishes are simple and frugal, based on alternative ingredients such as blue fish, garden produce, and herbs, both wild and cultivated, like basil, thyme, marjoram, rosemary, sage, and borage. These herbs are used to give each dish a touch of originality and provide the aromatic base for condiments, among which Genoese pesto stands out. Olive oil (Riviera Ligure DOP), fruity and delicate, is also of fundamental importance for Ligurian dishes. Added to these are products of baking, such as focaccia, farinata (chickpea pancake), savory pies, and a wide range of pasta shapes, both dry and fresh.

Ligurian Land Cuisine

Among the first courses from the land, we recall soups and stews, including Minestrone alla genovese, soft, fragrant, and enveloping, which pairs well with a wine like Bianchetta from Val Polcevera; Mesciua, a mix of legumes; and Sbira, tripe stew served with broth. A possible pairing is with a Granaccia IGP from Genovesato, a red wine whose base grape is Alicante, similar to Grenache, from which it takes its name. Important are the sauces that accompany typical Ligurian pasta, such as Trenette and Trofie. Among them, Genovese Pesto, made from fragrant Ligurian basil, pairs best with a Vermentino or Pigato, Walnut Sauce, Tocco, a meat-based sauce, to try with a Rosso del Tigullio, from Ciliegiolo and Dolcetto grapes, Mushroom Tocco, and the ligurian Green Sauce.

Among the second courses, stuffed Cima, a kind of veal “pocket” filled with vegetables, pine nuts, and cheese, accompanied by sides like stuffed lettuces, pairs well with a Rossese di Dolceacqua, Artichoke and mushroom omelet or an erbette omelet, Scorzonera, a fried wild herb, and Zucchini flowers stuffed with potatoes. Pasta and flours form the basis for many typical recipes, such as Chickpea Farinata, thin, crispy, with a golden surface, enhanced with rosemary, onions, and sausage. Focaccia is a classic Ligurian specialty, to which ingredients like onions and olives are added, among many others. The most famous are Sardenaira, with tomato, olives, and anchovies, and Focaccia di Recco IGP, with fresh cheese.

Ligurian Sea Cuisine

The Ligurian cuisine has an unbreakable bond with the sea, although fish dishes reflect a simple and frugal tradition, as in ancient times, prized fish were a rarity reserved for the few. Among the first fish courses, we remember Brodetto di pesci di scoglio, Guazzetto di bianchetti, Fish ravioli, and Zuppa di cozze alla marinara. Among the second fish courses of Ligurian cuisine, Cappon magro, a seafood and vegetable salad, Bianchetti omelet, Mackerel in pea sauce, Stockfish, and Buridda, stewed fish with peas. Bianchetti, fished from December to April, are the fry of fish like sardines and anchovies. Measuring 3-10 mm, they appear as a whitish mass. Wines suitable to accompany sea dishes range from Vermentino delle Cinque Terre to Pigato della Riviera di Ponente, passing through Bianchetta Genovese.

Sweets of Ligurian Cuisine

The same frugality is found in the desserts, among which are Pandolce, a low panettone rich in candied fruit, raisins, and pine nuts, Anicini, a classic Ligurian tradition cookie, fragrant and with a distinctive flavor of anise, Pànera, a typical Genovese coffee semifreddo, and Canestrelli, flower-shaped cookies with a hole in the center, typical of Liguria but also widespread in Piedmont. To accompany the desserts, the Cinque Terre offers us a rare and sought-after wine, Sciacchetrà, a rare passito wine obtained from Bosco and Albarola grapes, grown on the characteristic terraces overlooking the sea.