The region's culinary heritage is a delightful blend of flavors from the sea and the land, showcasing the bounty of the Mediterranean. Here are five typical dishes from the Italian Riviera that capture the essence of this enchanting region.
Pesto alla Genovese
Pesto alla Genovese is perhaps the most iconic dish from Liguria, originating from its capital, Genoa. This vibrant green sauce is made by blending fresh basil leaves, garlic, pine nuts, Parmesan cheese, Pecorino cheese, and extra virgin olive oil. Traditionally, it's prepared using a marble mortar and wooden pestle, which enhances the aromatic qualities of the ingredients. Pesto alla Genovese is commonly served with trofie or trenette pasta, but it can also be enjoyed with gnocchi or used as a condiment for minestrone.
2/ Focaccia Ligure is a staple of the Ligurian diet, enjoyed at any time of the day. This flatbread, known for its golden crust and soft, airy interior, is generously drizzled with extra virgin olive oil and sprinkled with coarse sea salt before baking. Variations include Focaccia di Recco, which is filled with creamy stracchino cheese, and Farinata, a savory chickpea flour pancake. The simple yet delicious flavor of Focaccia Ligure makes it a perfect accompaniment to any meal or a satisfying snack on its own.
3/ Pisciadela (or Sardenaira) is a quintessential Ligurian dish that showcases the region's culinary ingenuity and appreciation for simple yet flavorful ingredients. Its unique combination of a focaccia base with a rich, savory topping sets it apart from other Italian pizzas and makes it a must-try for anyone exploring the flavors of the Italian Riviera.
4/ Coniglio alla Ligure also known as Ligurian-style rabbit, is a classic dish from the Italian Riviera, particularly the Liguria region. This dish exemplifies the region's ability to blend land and sea flavors, using locally sourced ingredients to create a savory and aromatic meal.
5/ Brandacujun is a Ligurian recipe made with salted cod (or stockfish), potatoes, pine nuts, parsley, and oil. During cooking, the ingredients need to be "brandare," which means to shake: in the past, the entire pot was shaken, but now it's more common to stir the ingredients vigorously with a wooden spoon until a fairly homogeneous mixture is obtained. It is thought that this dish was originally prepared mostly by men, who, to properly shake the pot and mix the ingredients, would use a movement of their hips. Hence, the amusing name of this recipe.
Comments