Regional Italian Home Cooking:
Liguria herbs and vegetables as well as seafood find their way into the
cuisine. Savory pies and cakes are popular in the region. Onions and olive
oil are used.
The Ligurians, constricted by a lack of land suited
to wheat productions made the most of chick-pea in farinata (plain or
topped with onion, artichokes, sausage, cheese or young anchovies) and
Hilly or mountainous districts used chestnuts as a
ready source of carbohydrates and sugar. Ligurian pastas include corzetti
from the Polcevera valley, pansoti, a triangular shaped ravioli
filled with vegetables, piccagge, pasta ribbons made with a small
amount of egg and commonly served with artichoke sauce or pesto, trenette,
made from wholewheat flour cut into long strips and served with pesto,
boiled beans and potatoes, and trofie, a Ligurian gnocchi made from
wholegrain flour or white wheat flour, made into a spiral shape and cooked
with beans and potatoes and often tossed in pesto.
Many Ligurians were forced to emigrate in late XIX
and early XX centuries; as a result, Argentina style Asado à la cruz can
be found in local fairs during summer.
List of dishes unique to Liguria