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".