{"id":7232,"date":"2019-04-02T17:05:06","date_gmt":"2019-04-02T15:05:06","guid":{"rendered":"https:\/\/ligurealassio.it\/la-cucina-del-territorio-due-passi-nel-passato\/"},"modified":"2025-07-16T16:26:30","modified_gmt":"2025-07-16T14:26:30","slug":"die-kueche-liguriens","status":"publish","type":"post","link":"https:\/\/ligurealassio.it\/de\/die-kueche-liguriens\/","title":{"rendered":"DIE K\u00dcCHE LIGURIENS"},"content":{"rendered":"<p>&nbsp;<\/p>\n<h2 style=\"text-align: center;\">Die K\u00fcche Liguriens: Zwei Schritte in die Vergangenheit<br \/>\nTradition trifft Kreativit\u00e4t<\/h2>\n<h3>Eine kulinarische Reise durch die Regionen Liguriens<\/h3>\n<p>Die ligurische K\u00fcche, insbesondere die genuesische, ist weit \u00fcber die Grenzen bekannt. Trotz des trockenen und kargen Territoriums vereint sie die Aromen von Meer und Hinterland \u2013 beeinflusst von den ligurischen Alpen, dem Piemont, der Provence, Sardinien und sogar arabischen Einfl\u00fcssen.<\/p>\n<h3>Mehr als nur Pesto: Die Vielfalt Liguriens<\/h3>\n<p>Ligurien ist nicht nur f\u00fcr Pesto und gebratenen Fisch ber\u00fchmt. Die K\u00fcche basiert auf:<\/p>\n<ul>\n<li>Wilden und kultivierten Kr\u00e4utern<\/li>\n<li>Steinpilzen, Wild, regionalem K\u00e4se<\/li>\n<li>Weinen mit charakteristischen Aromen<\/li>\n<li>Unverwechselbarem Oliven\u00f6l<\/li>\n<\/ul>\n<p>Typische Gerichte:<\/p>\n<ul>\n<li>Gef\u00fclltes Gem\u00fcse, marinierte Sardellen mit Zitrone<\/li>\n<li>Trofie und Croxetti aus Dinkel, Pansotti mit Walnuss-Sauce<\/li>\n<li>Frittierte Meeresfr\u00fcchte, Kaninchen mit Oliven und Pinienkernen<\/li>\n<li>Osterkuchen mit Artischocken aus Albenga<\/li>\n<li>Hausgemachtes Pesto aus zarten Basilikumbl\u00e4ttern im M\u00f6rser<\/li>\n<\/ul>\n<h3>Vergessene Rezepte neu entdeckt<\/h3>\n<p>Viele traditionelle Gerichte sind fast verschwunden, doch sie verdienen neue Aufmerksamkeit:<\/p>\n<ul>\n<li>Zwiebelsuppe mit ligurischer Note<\/li>\n<li>Schnecken (\u201egi\u201c) \u2013 eine Alternative zu franz\u00f6sischen Escargots<\/li>\n<li>Ravioli mit Brennnessel oder Borretsch<\/li>\n<li>K\u00fcrbismarmelade, Olivenbl\u00e4tterextrakt, K\u00fcrbissuppe<\/li>\n<li>\u201eSpuncia currente\u201c \u2013 zarte Tintenfische, heute eine Delikatesse<\/li>\n<li>Steinpilze aus Calizzano, gebratene gr\u00fcne Tomaten, Gianchetti, Mangoldtorte<\/li>\n<li>\u201eCundiun\u201c \u2013 ein Salat \u00e4hnlich dem Nizza-Salat<\/li>\n<\/ul>\n<h3>Die Seerepublik Genua und ihre kulinarischen Sch\u00e4tze<\/h3>\n<p>Mit dem Seehandel kamen neue Zutaten:<\/p>\n<ul>\n<li>Getrockneter Kabeljau, Dorsch<\/li>\n<li>Kichererbsen aus \u00c4gypten und der T\u00fcrkei \u2013 Basis f\u00fcr Farinata<\/li>\n<li>Buridda \u2013 ein Gericht mit maritimer Seele<\/li>\n<li>Kutteln aus dem Piemont, in Ligurien leichter zubereitet mit Oliven\u00f6l und Kartoffeln<\/li>\n<\/ul>\n<h3>Vincenzo Pisana \u2013 Tradition modern interpretiert<\/h3>\n<p>Chefkoch <strong>Vincenzo Pisana<\/strong> vom <strong>Ligure Blue Restaurant<\/strong> l\u00e4sst sich von alten Rezepten inspirieren und kreiert moderne, leichte und aromatische Gerichte:<\/p>\n<ul>\n<li>Kreativ pr\u00e4sentiert<\/li>\n<li>Mit hochwertigen Zutaten<\/li>\n<li>Regional und nachhaltig<\/li>\n<\/ul>\n<p style=\"text-align: center;\">Ein kulinarisches Erbe, das nicht vergessen werden darf \u2013 sondern gefeiert wird.<\/p>\n<div><\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Die ligurische K\u00fcche zwischen Gegenwart und Vergangenheit<\/p>\n","protected":false},"author":2,"featured_media":24265,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1747],"tags":[1776,1777,1778],"class_list":["post-7232","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine-de","tag-kochen","tag-ligurische-kuche","tag-pesto-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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