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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]
[2] [3] It later became a staple as Italian restaurants proliferated in San Francisco. The name is also said to derive from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. [4]
Spaghetti Carbonara. This pasta dish with Roman origins is a sure win, calling for just 5 ingredients and done in 20 minutes. It’s basically a pantry dive—spaghetti, bacon, garlic, eggs, and ...
Cappon magro (Italian: [kapˈpom ˈmaːɡro]; Ligurian: capon magro, Ligurian: [kaˌpuŋ ˈmaːɡru]) is an elaborate Genoese salad of seafood and vegetables over hardtack arranged into a decorative pyramid and dressed with a rich sauce.
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.
5. Which Wich. Which Wich has a few good things going for it, but an equal amount of things dragging it down. The bread is good, but it often doesn’t manage to hold everything inside of it.
Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are used, or the small, Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). Both types are also called arselle in Liguria and Tuscany. [1] In the United States, small cherrystone clams may be substituted. [2] [need quotation to verify]