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Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one ...
Corzetti or croxetti (Ligurian: or [kru'ʒetˑi]) are a type of pasta typical of the Ligurian cuisine of northwest Italy, and traditional also in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. [2]
Coniglio alla sanremese [1] (Intemelio: conîo â sanremasca) [2] is an Italian recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs. It is a traditional dish of Ligurian cuisine , originating in the town of Sanremo ; variations of the recipe, under the name coniglio alla ligure , are spread all over ...
Seafood is the obvious star here, but Portofino’s prime location in the heart of the Ligurian region also means plates of homemade pasta with local Genovese pesto (a protected recipe), bubbly ...
Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. [ 15 ] The original pesto alla genovese is made with Genovese basil , coarse salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted), and a grated cheese ...
Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata, in Nice socca and in Toulon cade. It is also a speciality of Oran , Algeria, where it was introduced under French rule and known as calentica , and in the cities of Buenos Aires , Argentina, and Montevideo , Uruguay, where it is known as ...
Cioppino (/ tʃ ə ˈ p iː n oʊ /, Italian: [tʃopˈpiːno]; from Ligurian: cioppin) is a fish stew originating in San Francisco, California, an Italian-American cuisine related to various fish soups in Italian cuisine. [1]
In the city of Sanremo, in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves, and capers. [6] It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466–1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. [7] [8]