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Cooking and eating well with traditional Ligurian recipes

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Traditional recipes for regional cuisine, Liguria

Liguria

Traditional recipes of regional cuisine




Recipes and traditions

The Ligurian cuisine has its roots in the traditions of fishermen and mountain people who were trying to make do with the resources made available from the territory.

Given the almost complete lack of a traditional sheep farming, the main dishes consist of first courses of pasta, various buns and fish.

Without any doubt, the bakery has always occupied an important place in the Ligurian cuisine so much that, even today, the region is famous for its baked goods.

Among the main surely remember the "porridge" (seasoned with onion, rosemary, pumpkin or with whitebait), the classic "focaccia" (the most famous is that of Recco), the "sgabei" (pieces of dough for the fried bread and stuffed with cheese and salami), and various pies among them being the delicious "pasqualina cake", essentially prepared at Easter.

Equally important is the tradition that concerns the production of fresh pasta to complete the first really tasty dishes.

Most traditional pasta dishes are: "corzetti", the "gnocchi" (seasoned with pesto), the "ravioli alla ligure", the "pansoti" (topped with walnut sauce), the "trenette al pesto", the "trofie al pesto", the "panigacci", and finally a good dish of vegetables, "Genoese minestrone".

Regarding the latter, the Liguria fielding his great love for the sea and the fish, but also for the herbs and spices that are used, very much, to flavor and create delicious dishes.

Typical preparation made from herbs is the famous "preboggion", a mixture of chard, chervil, dogtooth, burnet, borage and wild cap that is used to fill the "ravioli alla ligure".

Other dishes of vegetables are "stuffed vegetables baked", the "salsify salad," el '"salad condiglione".

As for the seafood, the Ligurian cuisine offers a great choice.

The main preparations are to be mentioned the "Cappon Magro" (a kind of insalatona seafood, vegetables and eggs), the "anchovies in brine", the "stockfish", the "green cod", the "whitebait ", the" buridda "(a soup with fish), the" bagnun anchovy ", and finally all the preparations of sea bass, bream, sunfish, whitebait and Limonetti.

As already mentioned above, due to lack of space for raising cattle, meat dishes are not very many if not completely missing on the tables of Liguria.

Among the few dishes, the most relevant are undoubtedly the "top of the Genoese", the "rabbit with olives", the "Ligurian rabbit" and "green tripe".



Cooking recipes from Liguria

found 27 results


Pesto - Liguria
Liguria
Recipes: Sauces

Ingredients: (For 600g. Pasta) - Basil (Ocimum basilicum): Basil 50 grams of leaves, preferably fresh and young, he must be the one presenting the qualitative requirements laid down by varietal and Regulations governing the ...

Walnut sauce - Liguria
Liguria
Recipes: Sauces

Ingredients: (For 4 people) 500 gr. of nuts 1 / 2 clove of garlic oil some marjoram leaves a little of curdled milk 1 spoon of bread crumb salt Preparation: After breaking the walnuts, soak in water ...


Genovese Minestrone - Liguria
Liguria
Recipes: Soups and soups

Ingredients: (For 4 people) 200 grams of pasta (tagliatelle housewives fingering or chopped) 100 grams of fresh beans (or soaked dried) g pumpkin 30 1 1 handful of green beans celery tomatoes 2 1 1 carrot eggplant ...

Pansooti - Liguria
Liguria
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) for pasta: 400 gr of flour 4 eggs salt for the filling: 100 gr of spinach 100 gr of beet leaves 100 gr of borage 100 gr of cress 2 whole eggs 120 gr of ricotta garlic salt walnut moscata ...



Genovese Ravioli - Liguria
Liguria
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) for the pasta: flour gr 400 3 eggs salt For the filling: 200 200 gr gr of chard Borage 150 grams of lean veal 100 grams of lean pork 50 gr aft ( titties) of ...

Trenette with pesto - Liguria
Liguria
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) grams of trenette 400 2 50 potatoes grams of beans 1 / 2 cup pesto (see recipe section Sauces) grated cheese salt Preparation: Peel the potatoes, cut into cubes. Wash ...


Cuttlefish in Zimino - Liguria
Liguria
Recipes: Fish, molluscs and crustaceans

Ingredients: (4 people) - 1 kg of squid not too big - 150 grams of borage - 150 grams of herbs - 4 tablespoons oil - 1 tablespoon raisins - 1 tablespoon pine nuts - 1 / 2 glass of white wine Cleaning - 2 ...

Ligurian snails - Liguria
Liguria
Recipes: Rustic

Ingredients: (4 people) - 32 snails - 4 anchovy fillets - 2 garlic cloves - 1 / 2 glass of dry white wine - 4 basil leaves - salt - 2 tablespoons oil - 1 saucepan of water 1 with a glass of vinegar and ...



Omelette with whitebait - Liguria
Liguria
Recipes: Rustic

Ingredients: (4 people) - 6 eggs - 100 gr whitebait - 1 handful of breadcrumbs - oil - 10 gr grated Parmesan cheese - 1 pinch of oregano - salt - pepper - 1 sliced ​​onion ...

Stuffed top - Liguria
Liguria
Recipes: Meat and offal

Ingredients: (4 people) - 600 g peak (top) Veal (already prepared with the special bag) - 80 gr aft - 50 grams of strands - 50 g butter - parmesan - 4 eggs - garlic - salt - 1 spoonful of ...


Veal all'uccelletto - Liguria
Liguria
Recipes: Meat and offal

Ingredients: (4 people) - 600 g fillet of veal - 50 g butter - 4 tablespoons olive oil - 1 / 2 glass of dry white wine - salt - pepper - laurel - sage Preparation: Cut the meat. ..

Genovese green beans - Liguria
Liguria
Recipes: Side dishes and vegetables

Ingredients: (for 4 people) 800 gr of green beans 50 gr of parsley 1 clove of garlic 4 salted anchovies 1 dl and 1 / 2 of virgin olive oil salt pepper Preparation: Nectar the green beans, wash them and boil them in .. .


found 27 Traditional recipes of regional cuisine in 3 pages "

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Cooking recipes from Liguria

Meat and offal
Side dishes and vegetables
Bread, savory pies, pizzas and focaccia
Pasta, rice, gnocchi, polenta, couscous and rutting
Fish, shellfish and crustaceans
rustici
sauces
Soups

Liguria
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