{"id":39878,"date":"2021-09-14T12:27:15","date_gmt":"2021-09-14T12:27:15","guid":{"rendered":"https:\/\/rivieradeibambini.it\/?p=39878"},"modified":"2021-09-14T12:27:15","modified_gmt":"2021-09-14T12:27:15","slug":"the-specialties-of-ligurian-cuisine","status":"publish","type":"post","link":"https:\/\/rivieradeibambini.it\/en\/the-specialties-of-ligurian-cuisine\/","title":{"rendered":"The specialties of Ligurian cuisine"},"content":{"rendered":"

The specialties of Ligurian cuisine<\/h1><\/h1><\/div>

Ligurian cuisine is rich and mixes different traditions of sea, of the hinterland and of exotic flavours brought here over the centuries. A historically \u201cpoor\u201d cuisine is however one of the richest of the Mediterranean.<\/span><\/p>\n

Oil, focaccia and pesto<\/b><\/span><\/h3>\n

Ligurian olive oil has always been the most traded product because olive trees dominate the landscape of Liguria.<\/span><\/p>\n

The olive tree has been grown by the Benedictine monks on the hillsides of Liguria since the 12th century. It originally comes from Asia Minor, but today is the hallmark of agriculture in Liguria. In ancient times, olives were not only used to produce olive oil, but also for the preparation of ointments, balms and perfumes. The olive oil started its fortune as early as 1000 AD in Taggia, but only in 1997 the Ligurian olive oil got from the European Union the DOC logo (Controlled Origin Denomination).<\/span><\/p>\n

Pesto genovese \u2013 herb sauce of basil, garlic, pine nuts, pecorino cheese and olive oil<\/span><\/p>\n

The extra virgin olive oil is a fundamental element of Ligurian cuisine and it is also used to prepare Focaccia and Focaccia of Recco. They differ from each other, even if both are made from flour, water, salt and (much) oil: Focaccia of Recco adds, in fact, a filling of crescenza (a creamy fresh cheese).<\/span><\/p>\n

Focaccia di Recco \u2013 traditional Ligurian yeast cakes<\/span><\/p>\n

Then there is pesto sauce that goes back to two hundred years ago and today it is the symbol of the Ligurian cuisine, prepared with basil, olive oil, salt, parmesan, pecorino cheese, garlic and pine nuts. DOP (of protected origin) Genoese basil (Ocimum basilicum) is a particular type of basil and is grown in greenhouses in the hills of Pr\u00e0 and Voltri. To be considered \u201cgood\u201d it must be grown near the sea, because otherwise it takes the flavour of mint. Pesto is used to dress trofie, a type of pasta originally made with a mixture of wheat and cheaper chestnut flour.<\/span><\/p>\n

However, the best opportunity to taste this delicacy is when you taste it directly in Liguria. Come and let us spoil you!<\/span><\/p>\n<\/div>

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