Liguria, the region hugging Italy’s northwest coast along the Ligurian Sea, includes the Italian Riviera, historic Genoa, and inland towns hidden in hills, valleys, and mountains. Its twin souls of sea and hills perfectly coexist and are reflected in every aspect of Ligurian life. Rustic dishes based on simple ingredients such as herbs and chestnuts come from the local farmer’s table that has tenaciously tamed the region’s harshness by cultivating the land on narrow strips.
Likewise, Ligurian cuisine is influenced by places and peoples with whom the Ligurians and Genoese have come into contact over the centuries, largely through trade and conquests. Ligurian dishes include ingredients that are locally produced such as preboggion (a mix of wild herbs) as well as products imported from areas that have long been connected to Liguria thanks to frequent commercial contacts - pecorino sardo cheese, for example, one of the ingredients needed to make pesto sauce. The focacce found here include a beloved variety filled with cheese from the coastal town of Recco, close to Genoa.
Basil Pesto
Basil, pine nuts, PDO Parmigiano Reggiano cheese, PDO Sardinian Pecorino cheese, extra virgin olive oil, garlic, and salt: this is what real Ligurian pesto is made of. “Pesto” means something pounded in a marble mortar and is the typical food belonging to the Ligurian cuisine tradition: a humble one made of simple, inexpensive ingredients. The rarity of grazing lands led the Ligurian people to develop a cuisine of vegetables and fish. In this region you’ll find basil everywhere, growing on farm after farm to meet the massive demand for pesto sauce. Pesto is used as sauce to season pasta, lasagna, gnocchi, and even focaccia and pizza, and to add flavor to minestrone, the traditional Italian vegetable soup.
Borragine Herb
Spring is the time to collect the wild edible plants nature gifts gardeners before laying seeds for summer gardens. In the steep hills of Liguria, a difficult but rewarding gardening environment, these gifts are numerous: bushy bietole (broccoli rabe) leaves, thin shoots of wild asparagus, and—my personal favorite—boraggine (borage). In Ancient Greece and Rome, borage was regarded as a neurotoxin, adept at relieving depression, and borage tea or steam is used today to treat pulmonary issues. This herb is a superstar of Ligurian cuisine. The flowers, stems, and leaves are all edible: you can use it to cook ravioli filled with borage and aromatic herbs and also mixed into the pasta’s dough.
Focaccia with Taggiasche Olives
Focaccia needs no introduction! Soft, fresh, aromatic, and simple topped with a splash of salt or POD Ligurian cheese, pesto, vegetables, onions, or pepper. Taggia is a small enchanting Ligurian village, nestled by the sea not far from the French border. Focaccia with Taggiasche olives- named after the city- is one of my favorite everyday foods throughout Italy so, every bakery you drop into will carry a fresh supply. Don’t forget to eat it in the morning with a good cup of Italian coffee or hot cappuccino!
Baby Octopus Bruschetta
This is one of the simplest and least expensive foods you can get in Italy. Liguria is surrounded by the sea, so baby octopuses prepared to top bruschetta are a fresh, well-loved dish. So simple to make: in 20 minutes you’re done! Wash and clean the octopuses, drain well, and dry. Meanwhile, heat up a drizzle of oil, clove of garlic, and pinch of seedless chili pepper in a pan. Add the octopus, as many as you like, and some tomato pulp, a glass of water, Taggiasche olives, and rosemary. Season with salt. Place the mixture on a hot bruschetta, and buon appetito!
Ligurian Stuffed Sardines
Fresh, beautiful on the plate, and full of flavor. To make at home, begin by slicing open the sardines starting from the bottom, then turn them and press them along the back to detach the bone. Heat olive oil in a pan and sauté chopped onion and garlic until they begin to brown. Add breadcrumbs (as much as you like), mustard, chopped parsley, an egg yolk, and Parmesan cheese, along with half a lemon peel. Use the mixture to fill the sardines. Prepare an oiled pan, place the fish in a single layer, and fry them for a few minutes, till they are golden. Complete cooking in a preheated oven at 375 F° for about 15 minutes: Serve after decorating with lemon slices and sprigs of fresh parsley.
Coniglio alla Ligure
Ligurian rabbit is one of the flagship dishes of Italy’s recipe book. Originally from the areas of western Liguria between Savona and Imperia, where the recipe was born thanks to the spread of rabbit breeding there since ancient times, this is an irresistible dish to the eyes and the palate. Its scent recalls the cool evenings of Ligurian autumn. Taggiasche olives, bay leaf, oil, garlic, rosemary, onion, red wine, thyme, pine nuts, vinegar, and salt are the simple ingredients in this easy and delicate recipe.
Barbara Benzoni
Barbara Benzoni was born in Milan and lives between Rome and Tuscany. She is devoted to USA, the land of courage and innovation. She’s Peter's super-lucky mum and Ale's wife. Cinema, art, good food and only beautiful things are the themes of her existence. With a degree in Italian literature and a Masters in Sports Management she can both enjoys books and basketball matches. In 25 years she has been organizing sport events all over the world and she’s been lucky enough to meet the greatest champs ever. Curiosity in everyday life and people are her drivers. Her personal icon is Mohammed Ali : "It's not bragging if you can back it up".