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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 ...
A similar but much less elaborate dish is called capponata in Liguria (Ligurian: cappunadda), capponata in Sardinia, and caponata estiva or caponata di pesce in Campania. It is a salad of tomatoes, cucumbers, peppers, lettuce, hard-boiled eggs, bottarga, and dried tuna dressed with olive oil. [1]
Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. [2] The name itself derives from a 14th-century Genoan coin, the corzetto. [1] There are different types of corzetti. Those from the Val Polcevera, one of the principal valleys of the area of Genoa, are made in "figure of eight" shape.
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 ...
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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 ...
Pages in category "Cuisine of Liguria" The following 26 pages are in this category, out of 26 total. This list may not reflect recent changes. ...
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