Ligurian Cuisine

Ligurian cuisine is the traditional cuisine of Liguria in coastal northwestern Italy.

Ligurian cuisine roughly coincides with the Ligurian language and the modern Italian province of Liguria. It also corresponds with the historic Kingdom of Genoa, perhaps extending into modern France.

Genoa is a cultural center.

Ingredients

Durum wheat is a traditional staple, used to make pasta such as trenette and linguine. Linguine is an extruded pasta made by pressing through a die. Penne pasta was developed in the region. Trofie is another regional variety of pasta. Mandilli de saea is like thin lasagna. Corzetti are stamped pasta circles.

garlic

local variety of basil

pine nut, traditionally from umbrella pine

Pesto is a type of sauce typically made with garlic, basil, pine nut, cheese, and olive oil. It originated in this region.

olive, olive oil

cheese, parmesan

Dishes

• focaccia: leavened flatbread, sometimes with toppings, similar to pizza
• linguine, traditionally with pesto