liguria

Pesto is Liguria and Genoa' s most famous specialty
Birthplace
The region of Liguria is the birthplace of pesto, that fragrant, thick, green sauce that is now prepared by cooks around the world.

How pesto is authentically made
Pesto is made by pounding its ingredients together with a pestle (hence, the name) in a mortar. The essential ingredients are basil, garlic, Parmesan and Sardinian ewe's milk cheeses, along with pine nuts and olive oil. This last ingredient, olive oil, is Liguria's chief cooking oil and creates one of the several exceptions to the "butter in the north" rule.

How Ligurians use pesto
They have discovered many ways, including liberally adding a dollop on their trenette (egg noodles), as well as on their versions of minestrone (soup) and potato flour gnocchi dumplings.

Other famous specialties of Genoa and Liguria
Burida
A seafood stew made with various fishes. It's Liguria's best-known seafood specialty.

Pizza all' Andrea
This pizza is easily distinguished from the Neapolitan variety by a generous topping of olives.

Torts Pasqualina
A flaky spinach and cheese Easter pie.

More Liguria and Genoa tips and insights
Seafood
It plays a major role in the cooking of Genoa and Liguria. The regional cuisine is very dependent on the sea as Liguria is mostly mountainous, not ideally suited for farming and cattle grazing.

Herbs
Throughout Liguria, herbs are generally used with a free hand. In contrast, spices are added with constraint.

Wines
Although Ligurian wines are only fair in quality, the Cinque Terre sub-region of Liguria is a conversation piece. Some of its vineyards are reachable only by boat or cliff pathway along the steep, rugged coastline.

Best city for gourmets
Genoa is the top all-around food city in Liguria. La Spezia is the runner-up.
Criteria: Includes cooking, dining, food markets, cooking ingredients, cooking schools, beverages.