Winter notes

Each taste tells of a rural tradition built on simple, yet deeply characteristic ingredients. The combination of goat and beans encapsulates the authentic flavours of the ancient agro-pastoral culture of Liguria's borderlands. In the hinterland of Val Nervia, goat meat develops intense aromas from mountain grazing, while slow cooking renders it tender and flavourful, enhanced by the creaminess of white beans grown in Pigna, Badalucco and Conio. The contrast between legumes and meat creates a rich and harmonious balance of flavours, reflecting the Ligurian culinary tradition.

Rich and fragrant, buridda is a fish soup that is a symbol of the Ligurian maritime tradition. Prepared with various types of rock fish, shellfish, stockfish or cuttlefish, it is slowly cooked in a terracotta pot with olive oil and Mediterranean herbs. Its name in Genoese dialect evokes mixture and variety, reflecting the bounty of the Ligurian Sea. With its deep and enveloping flavour, it pairs perfectly with wines from the Colline del Genovesato or the Golfo del Tigullio–Portofino area.

Among the most authentic dishes of the Ligurian tradition, zemin, or zemino, is a soup made from chard or spinach and chickpeas, simple and naturally plant-based. The name is thought to derive from the Arabic as-seminu, meaning "thick sauce", referring to its soft, velvety consistency. Made with fresh seasonal vegetables, it brings to the table the freshness of the Ligurian kitchen garden and a light yet nourishing cuisine. With its delicate and enveloping flavour, it pairs perfectly with a glass of Granaccia.

Stoccafisso accomodato is one of the most authentic ways to savour the spirit of Genoa. Its enveloping aroma drifts through the alleyways of the historic centre and accompanies dishes that tell the story of the city's maritime tradition. Tender and rich in flavour, it is prepared according to recipes handed down through the ages, providing an intense and convivial experience. To be enjoyed slowly, accompanied by a glass of Gianchetta Genovese.

The essence of Ligurian culinary tradition is best expressed in Genoese minestrone. Prepared with fresh seasonal vegetables, it releases natural, enveloping aromas recalling the kitchen garden and rural cooking, enriched by the fragrance of pesto from Genova Pra'. Though considered a humble dish, its richness lies in the creativity and balance of ingredients. The final addition of pesto enhances its fragrance and flavour, making every spoonful deeply distinctive.

Among the most recognisable flavours of Ligurian cuisine, farinata represents the perfect combination of simplicity and tradition. Prepared with just a few ingredients such as chickpea flour, water and extra-virgin olive oil, it wins people over with its toasted aroma and golden consistency, crunchy on the outside and soft in the centre. Today, it is one of the most inclusive dishes of local gastronomy, suitable for various dietary needs. Tasting it in the historic sciamadde of Genoa's caruggi, amid wood-fired ovens and the atmosphere of the narrow alleys, becomes an experience that unites flavour and local culture.

Recco is synonymous with focaccia. Focaccia di Recco with cheese is one of the most popular delicacies of Ligurian gastronomy, originating on the shores of the Golfo Paradiso and now a symbol of the region. Two extremely thin layers of dough enclose a heart of fresh cheese which melts during baking, creating a creamy and enveloping filling, while the golden surface releases an irresistible, fragrant aroma. Protected by the PGI (Protected Geographical Indication) label and also produced in the municipalities of Sori, Avegno and Camogli, it is a speciality best enjoyed hot – offering an intense and deeply rooted taste of Ligurian identity.