LIGURIAN CUISINE

The Flavors of Liguria:
A Culinary Journey into the Past

Regional Cuisine with Deep Roots and Rich Influences

Ligurian cuisine—especially from Genoa—is renowned for its unique blend of land and sea flavors. Though the region is often described as dry and modest, its food reflects a rich tapestry of influences: the Ligurian Alps, Piedmont, nearby Provence, Sardinia, and even traces of Arabic culture through historical maritime exchanges.

Beyond Pesto: The True Taste of Liguria

Liguria is much more than basil pesto and fried fish. Its culinary identity includes:

• Wild and cultivated herbs
• Porcini mushrooms, game meats, regional cheeses
• Wines with distinct aromas
• Signature olive oil with a unique flavor

Typical dishes include:

• Stuffed vegetables preserved in jars
• Marinated anchovies with lemon
• Egg-free pasta like trofie and croxetti (spelt pasta)
• Fried seafood: squid, shrimp, anchovies
• Rabbit with olives and pine nuts, wild boar
• Pansotti with walnut sauce, Easter pie with Albenga artichokes
• Homemade pesto from tender basil leaves, crushed in a mortar

Rediscovering Forgotten Recipes

Some traditional recipes have nearly vanished but deserve revival:

• Ligurian-style onion soup (a twist on the French classic)
• Snails (“gi”), rivaling French escargots
• Ravioli filled with nettles or borage
• Pumpkin marmalade, olive leaf extract, pumpkin soup
• “Spuncia currente” – delicate squid now prized in seafood dishes
• Porcini from Calizzano, fried green tomatoes, artichoke fritters
• Gianchetti (now replaced by small red fish due to fishing restrictions)
• Mangold pie, “cundiun” salad (similar to Niçoise)

Genoa’s Maritime Legacy in the Kitchen

With the rise of sea trade, Genoa’s cuisine expanded:

• Salted cod and stockfish
• Chickpeas from Egypt and Turkey – the base of farinata
• Buridda – a seafood stew born from global flavors
• Tripe from southern Piedmont, made lighter in Liguria with olive oil, pine nuts, and potatoes

Chef Vincenzo Pisana – Tradition with a Modern Twist

Chef Vincenzo Pisana of the Ligure Blue Restaurant draws inspiration from these historic recipes, reimagining them with:

• Modern cooking techniques
• Light, aromatic presentations
• High-quality, local ingredients

His creations honor Liguria’s culinary heritage—keeping it alive, relevant, and delicious.