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Italian cuisine
Genoa and
its region Liguria
a concise guide
for diners & travelers
Seafood plays a
major role
in the
cooking of Genoa
and Liguria
The regional cuisine is very dependent on the sea as
Liguria is mostly mountainous, not ideally suited for
farming and cattle grazing.
 Throughout Liguria, herbs are generally
used with a free hand, spices with a stingy one.
Famous specialties
of Genoa and Liguria
 Burida - A seafood stew made with various fishes.
It's Liguria's best known seafood specialty.
Pizza all' Andrea - This pizza is easily distinguished
from the Neapolitan variety by a generous topping of olives.
Torts Pasqualina - A flaky spinach and cheese Easter
pie.
Pesto originated in Liguria
The region of Liguria is the birthplace of Pesto, that fragrant, thick, green sauce that is now prepared by
cooks around the world. Ligurians liberally dollop their Pesto on their Trenette (egg noodles), as well as their versions
of Minestrone (soup)and potato flour Gnocchi dumplings.
Pesto is made by pounding
its ingredients together with a pestle (hence, the name) in a
mortar. The essential ingredients are basil, garlic, Parmesan and Sardinian ewe's milk cheeses, along with pine nuts and olive
oil. This last ingredient, olive oil, is Liguria's chief cooking oil and creates one of the several exceptions to the
"butter in the north" rule.
Wines of Liguria
Although Ligurian wines are only fair in quality, the
Cinque Terra sub region of
Liguria a conversation piece. Some of its vineyards are reachable only by
boat or cliff pathway along the steep, rugged coastline.
Best city for gourmets
Genoa is the top all around food city in Liguria. Criteria include
cooking, food markets, cooking ingredients, cooking schools, beverages, dining and
restaurants.
La Spezia is the runner-up.
Click a Italian region to
learn about its cuisine
and famous dishes
Also learn
about these
exciting
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the button below to read a sampling (in Acrobat format).
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