01/01/2024 - 31/12/2024
There can be many memories of a holiday, but nothing is as memorable as the experience of taste.
Visiting Liguria means getting to know every corner of it by letting the ambassadors of regional gastronomy speak: the Genoese basil D.O.P., the Taggiasca olives and the extra virgin olive oil D.O.P Riviera Ligure, the farinata from Savona, the focaccia from Recco, the muscles of the Gulf of La Spezia, the heroic wines of the Cinque Terre and the Rossese di Ponente. (extract from La Mia Liguria)
Wheat flour, extra virgin olive oil, salt, brewer's yeast and water: the classic version is the tastiest for many.
Others prefer it enriched with onions, rosemary or olives.
A must for gourmets is the one of Recco, the variant with cheese
Dough made with chickpea flour, water and salt and cooked in a wood-burning oven in round baking pans, strictly copper, sprinkled with abundant extra virgin olive oil.
To be eaten hot, just out of the oven, to appreciate its golden and crunchy surface and its soft and tasty heart
There are several variations: with rosemary, gorgonzola, thinly sliced artichokes and sausage. Tips? try the one with the "bianchetti" (juvenile blue fish) or the white one, made with wheat flour and not chickpea
It is the same mixture of "farinata", but then cooked in a polenta pot.
The cooled dough is then cut into slices, then fried in hot oil
A very tasty variation includes the dough cut into cubes and sautéed with onion, black pepper and a drizzle of extra virgin olive oil
Try the many variations: with zucchini, artichokes, onion, cod
The Cuculli are very tasty, pancakes made with chickpea flour.
For the sweet tooth do not miss those sweet with apples
Typical of Sanremo, but generally of the whole Imperia area. It is a kind of focaccia seasoned with a tomato sauce, garlic, capers, taggiasche olives, oregano and fresh sardines or anchovies.
The tomato should not be fried with the onion, but must be strictly raw.
It has different names depending on where it is prepared: Macchettusa (Apricale), Pissadala (Bordighera), Pissalandrea (Imperia), Pissaladiere (Nice), Piscarada (Pigna).
A classic of Ligurian cuisine.
Seasonal vegetables (onions, aubergines, courgettes, peppers), boiled, cut in half, stuffed with a filling composed of their pulp, meat, cheese, eggs, various flavors to taste and cooked in the oven