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Cucina e vini della Liguria. Edizioni Mursia. Giuseppe Gavotti. Cucina e vini in Liguria. Editore Sabelli. Pierina Giauna Piagentini. Odore di focolare: i sapori della cucina tradizionale ligure: in 165 ricette della cucina tradizionale ligure in lingua italiana e dialetto ventimigliese. Pinerolo: Alzani. 2003. ISBN 8881701898. Paolo Lingua.
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]
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 ...
Farinata (Italian: [fariˈnaːta]), socca (Occitan:), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour. Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata, in Nice socca and in Toulon cade.
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 ...
The Italian Way to Make the Best One-Pot, No-Boil Spaghetti. Justine Lee. January 7, 2025 at 2:15 PM. Getty Images. ... Related: Blake Lively's Famous Mac and Cheese Recipe Starts with a Box.
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]
The basic recipe is thought by some to have originated with the Etruscans, but today it is widely associated with Ligurian cuisine, [citation needed] while outside Liguria the word usually refers to the Genoese variants. [7] The first attestation of the word focaccia dates back to the 14th century. [8]