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| Italian cuisine |
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 Italyportal  Foodportal |
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto).
Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which game was subsequently added. [1] Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for pasta as well as being added to autumnal soups with a variety of fresh vegetables. [2] Also important are the many savoury pies with vegetables, the most famous of which are the pasqualina cake, the ripieni and focaccia traditionally filled with stracchino cheese known as focaccia col formaggio . There are dishes based on ingredients such as herbs or chestnuts traditionally eaten by farmers. [3] The preservation of food and therefore the use of Mason jars is fundamental in Ligurian cuisine, traditionally filled with mushrooms in oil, jams, honey, salted anchovies, brined foods, and dips. [4]
Fruits and fruit salad is usually paired with sweet, white or red wines.
The Italian Riviera or Ligurian Riviera is the narrow coastal strip in Italy which lies between the Ligurian Sea and the mountain chain formed by the Maritime Alps and the Apennines. Longitudinally it extends from the border with France and the French Riviera near Ventimiglia eastwards to Capo Corvo which marks the eastern end of the Gulf of La Spezia and is close to the regional border between Liguria and Tuscany. The Italian Riviera thus includes nearly all of the coastline of Liguria. Historically the "Riviera" extended further to the west, through what is now French territory as far as Marseille.
Pesto or more fully pesto alla genovese is a paste made of crushed garlic, pine nuts, salt, basil leaves, grated cheese such as Parmesan or pecorino sardo, and olive oil. It originated in the Italian city of Genoa, and is used to dress pasta and flavour genoese minestrone soup.
Focaccia is a flat leavened oven-baked Italian bread. In Rome, it is similar to a type of flatbread called pizza bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular, or square shape.
Farinata, socca, farinata di ceci, torta di ceci, fainé, fainá,cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Bordighera is a town and comune in the Province of Imperia, Liguria (Italy).
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated gastronomies worldwide.
Recco is a comune in the Metropolitan City of Genoa, region of Liguria, Italy.
Noli is a coast comune of Liguria, Italy, in the Province of Savona, it is about 50 kilometres (31 mi) southwest of Genoa by rail, about 4 metres (13 ft) above sea-level. The origin of the name may come from Neapolis, meaning "new city" in Greek.
Soldano is a town and comune in the province of Imperia, Liguria (Italy).
Mitì Vigliero Lami is an Italian journalist, writer, and poet. Born Maria Teresa Bianca Agata Anita in Turin, Italy, she has lived in Genoa since 1980.
Foglie d'ulivo is a variety of handmade pasta made in the shape of olive leaves. It originates from Apulia and Liguria regions of Italy.
The Delle Piane family is an old Genoese noble family first recorded in Polcevera in 1121. Over the past ten centuries it has produced many distinguished government officials, clerics, diplomats, soldiers and patrons.
Lombard cuisine is the style of cooking in the Northern Italian region of Lombardy. The historical events of its provinces and of the diversity of its territories resulted in a varied culinary tradition. First courses in Lombard cuisine range from risottos to soups and stuffed pasta, and a large choice of second course meat or fish dishes, due to the many lakes and rivers of Lombardy.
Prescinsêua is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as quagliata or cagliata. It is recognised by P.A.T. .
The pizza di Pasqua, in some areas also called crescia di Pasqua, torta di Pasqua, torta al formaggio or crescia brusca, is a leavened savory cake typical of many areas of central Italy based on wheat flour, eggs, pecorino and Parmesan. Traditionally served at breakfast on Easter morning, or as an appetizer during Easter lunch, it is accompanied by blessed boiled eggs, ciauscolo and red wine or, again, served at the Easter Monday picnic. Having the same shape as panettone, the pizza di Pasqua with cheese is a typical product of the Marche region, but also Umbrian. There is also a sweet variant. The peculiarity of this product is its shape, given by the particular mold in which it is leavened and then baked in the oven: originally in earthenware, today in aluminum, it has a flared shape.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont. Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite. In France these courses are fewer and are called entrée.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
Mantuan cuisine is the set of traditional dishes of the Italian province of Mantua, some of which date back to the time of the Gonzaga.
