Liguria, flavors suspended between land and sea
Walk into the green of olive groves and vineyards, of aromatic herbs, of the legendary pesto. Get cozy at the table to experience the incredible condiment, made of basil, pine nuts, garlic and pecorino cheese, with its penetrating aroma, with which "trenette" (oval-section spaghetti) is seasoned. The green sauce and walnut sauce are also delicious.
Try the "pansoti," filled with ricotta cheese and a combination of herbs; lasagna in perbureira (earthenware pot) in meat broth, with pancetta and borlotti beans; "mesciua," a soup of chickpeas, beans and wheat; and farinata and panissa, both made with chickpea flour.
Order the Ligurian-style rabbit with herbs, pine nuts and taggiasche olives (originating in Taggia, in the province of Imperia, and squeezed to produce a low-acid extra virgin oil), and the Genoese-style "cima", stuffed with eggs, peas, sweetbreads, breadcrumbs and marjoram.
Enjoy fish, cooked fried, grilled, in buiabessa and in ciuppin (soup), cod, "buridda" (fish stew with peas), "cappon magro" (fish and vegetable salad), "musciame" (dried fish fillets) and gianchetti (anchovy or sardine fry).
Save a little place for fried scorzonera (wild herb) and focaccias, such as Sardenaira, with tomatoes, onions and anchovies, and focaccia di Recco, with fresh cheese.
Followed by wine, with heroic vineyards: Colli di Luni, Cinque Terre, Cinque Terre Sciacchetrà, Colline di Levanto, Golfo del Tigullio, and Rossese di Acquadolce are some of the area's "standard bearers."
A sample of shortbread cakes, pandolce, and jam-filled Spongata, and you can salute this paradise of flavors.
3 minutes