Liguria: On the Italian Riveria

It’s been a while since I worked on my culinary tour of Italy. Not that I’ve ever been there, but if one scours the internet enough, one can find recipes and information which will lead you in the right direction.

Liguria is home to both Genoa as well as the Italian Riveria. It has the Tyrrhenian Sea to the south, the Alps to the north and the Apennines to the east. In short, it sounds like paradise to me. It also sounds as if it has a plethora of options when it comes to food.

Ligura was home for sailors for hundreds of years — It’s the home of Christopher Columbus. Genoa is Italy’s largest port. This means that the region recieves many products from around the Mediterranean and the rest of the world. The region trades heavily with France, Catalan and Portuguese, and Northern Africa. The products found in the area reflect this.

Herbs are all over the region. Thyme, sage, rosemary, oregano are all found here. Pesto is big in the region, as the herb Basil is readily found, along with Parmesan and olive oil.

Although the sea has been heavily harvested in the area, seafood is still rather prevelant, but not as much as one might think.. There’s my personal favorite, the anchovy, which is also big in the region. This little fishy lends itself to many different dishes. Of course, sardines are also found in the region, and this is not a bad thing. This means ciuppin and burrida may be on the menu.

There’s foccacia, as well as Pansotti. Garlic is grown in the region and olives are also prevelent. I’m going to have great fun with the recipes. Expect three plus one dessert in the coming days.


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