In Italy it is normal to get used to the good cooking, but it is always enthusiastically to discover the typical receipts of various regional cuisine. Each corner of our country is characterised by a lot of typical products, more and more appreciated by the tourist more “careful” while reading the menus.
Characterized by a morfo-geographical disposition particularly lengthened among a long coast and the mountains and bordering with four different Italian regions over that with France, Liguria got in its regional cooking a crowd of tastes and gastronomic influences. From Ventimiglia to La Spezia, crossing castled suburbs in the mountains like Triora or Toirano touristic towns famous for witches and caves, it is a continuous of culinary specialties. The most famous is with no doubt the pesto, tasty seasoning for first dishes gotten mixing garlic, oil, pinoli, cheese pecorino and basil. According the tradition crushed by hand rigorously in a mortar of marble, it represents the “natural death” for typical hand-made pastas of Liguria like trenette or trofie. In the many greenhouses also famous for the flower, the basil for the production of pesto is one among the typical products much exported in the entire world. Exactly to the centre of Genoa Gulf, but a little eastern of the city of the Lantern, Recco is famous to be the kingdom of focaccia, excellent stuffed with soft cheese. Among the wines, excellent are those of Tigullio Gulf, typical of the coast between Genoa and Savona, but first of all the Vermentino, typical vine that Liguria shares with Sardinia. Oil and citrus that here grow for a moderate climate not common in other regions of Italy, complete the panorama of Liguria gastronomy.
Sonya Argelli
