Travel and Culture in Liguria

Genoa gastronomy

The tastes of the Ligurian gastronomy are the result of the meeting between the local products and the discoveries made by the sailors during their voyages.


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GASTRONOMY

Genoa gastronomy-Body

The tastes of the Ligurian gastronomy are the result of the meeting between the local products and the discoveries made by the sailors during their voyages.

So we can find in Genoa, but in the whole Liguria, the basil, the garlic, the pine-seeds and the delicious extra-virgin olive oil, that can be mixed together to create the pesto, the ideal sauce for the trenette (special flat spaghetti, typical of Liguria) and the trofie (a kind of short home-made pasta). Then the chickpea flour is widely used for the farinata di ceci (a kind of flat bread with rosemary) and there are different kinds of focaccia (flat bread), which are soft inside and crisp outside and that can also be stuffed.

The pies are delicious too, as well as the acciughe ripiene (stuffed anchovies), the stoccafisso con le patate (dried cod with potatoes), the pansoti in salsa di noci (a special kind of ravioli, served with a nut sauce) and all kinds of fish, which is grilled or fried.

Genoa photographies kindly granted by A door to Italy - Genoa





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