Can you think of Italian food and not think of Ligurian foods and specialties? We bet you can’t, but let’s try. Think of the most iconic foods of Italy. Olives? Basil? A juicy, delicious focaccia? If any of these come to mind, you are already in Liguria. Don’t get us wrong, many places in Italy have great specialties, but there’s something about Ligurian food that stays with you long after you’ve left. Perhaps it’s because the region’s geography is so directly reflected in the cuisine: fresh seafood, lots of aromatic herbs from the hills, the Taggiasca olive, and one of the best extra virgin olive oils in the world. Liguria is the slender, crescent-shaped region in the northwest of Italy, known for its breathtaking coastline, picturesque and colorful villages, and rich culinary heritage. This stretch of stunning coastline is the Italian Riviera, which includes places like Genoa, San Remo, Portofino, and the Cinque Terre. Each offers visitors a unique Ligurian experience.
A bit of history
Despite the economic and naval prowess of the medieval Mediterranean-dominating Republic of Genoa, Liguria’s rugged terrain made large-scale agriculture a challenge. As a result, Ligurians relied on inventive cooking techniques, using local herbs, olive oil, nuts, and seafood to create dishes that maximize flavor while maintaining simplicity. This ingenuity is still evident today, when dishes are often rustic but incredibly filling. Ligurian culture is deeply connected to its food, and its festivals celebrate traditional recipes and seasonal ingredients throughout the region.
Pesto alla Genovese
Genoa’s famous green sauce has taken the world by storm, and rightly so. Pesto Genovese is a delightful combination of basil, pine nuts, extra virgin olive oil, Parmesan, Pecorino and garlic, all ground together using a mortar and pestle (hence the sauce’s name, which comes from “pestare” – “to pound”). Although it is a staple of Ligurian cuisine, the recipe is only around 200 years old, first mentioned in Giovanni Battista Rato’s cookbook “La Cuciniera Genovese”. There is also a legend that pesto comes from San Basilio, a monk who lived in a monastery on the hills of Pra (Genoa), who crushed aromatic herbs with other ingredients offered to him by pilgrims.
The green magic is most often served with trofi – a short, twisted local pasta made from durum wheat and water – or trennette – a long noodle that is slightly thicker, wider and rounder than linguine (also called trennette avantagiate). In Genoa, you’ll often find both combinations of pasta al pesto, topped with green beans and potatoes, which are cooked with the pasta and topped with bright green basil and a drizzle of Ligurian extra virgin olive oil.
With us you can now try authentic Ligurian Pesto Genovese from Anfosso, with uncompromising taste and guaranteed quality of all ingredients.
Taggiasca olives
Taggiasca is a valuable olive variety, characterized by a unique flavor and delicacy. It comes from Western Liguria and specifically from the province of Imperia. It is named after the place where it comes from - Taggia. The Taggiasca has little pulp but a very high oil content (25-26%). The oil obtained from it is highly valued, with a yellow color (yellow-green in the Savona area), an intense and delicate aroma, known for its lightness and velvety, sweet taste. The picking of the Taggiasca olives takes place from November to February. During this period, the terraced hills of Liguria are decorated with nets spread under the trees for harvesting. Once ripe, the olives are separated from the tree with the help of rods and sticks passed manually between the trees. The harvested olives are selected and sent to the olive press for cold pressing on the same day.
Extra virgin olive oil from Liguria is one of the most popular oils, valued not only in Italy but also throughout the world. This is directly linked to the preservation of traditional products for the region and the cultivation of Taggiasca olives DOP. The oil extraction process most often involves grinding with stone mills and the use of hydraulic presses. Some mills also use more modern processes, such as continuous cycle grinding, ensuring higher yields while maintaining a constant temperature and preserving the organoleptic characteristics of the fruit. The freshly extracted oil is stored at rest in steel vats to prevent oxidation of deposits and allow impurities to settle.
Ligurians certainly know their herbs, and sage is no exception. These fluffy, aromatic leaves grow wild in the rugged landscape, still hand-picked through foraging. You’ll most often find the herb lightly dipped in a batter of all-purpose flour, beer, water, salt, and pepper, then lightly fried for a few minutes on each side until crispy, puffy, and golden.
* Focaccia Genovese – insanely soft and fluffy
A true focaccia Genovese has a well-greased, salty, slightly crispy, recognizably dimpled surface. The classic recipe calls for only flour, Ligurian extra virgin olive oil, yeast, sea salt, water and malt extract. Focaccia Genovese is eaten topped with thinly sliced onions or olives for lunch, cut into strips to accompany a spritzer for an aperitif, simply as a snack on the go or… dipped in a cappuccino for breakfast. Yes, you heard us – in a country where a shot of espresso and a sweet brioche are the norm for the first meal of the day, Genoa’s penchant for savory dishes is a great reason to eat your focaccia as early in the day as possible.
* Corzetti or Croxetti
Corzetti are some of the most beautiful pasta shapes we’ve ever seen. These thin circles are cut from a large sheet of dough, nowadays using carved wooden stamps, but originally using a coin – their name comes from the 14th-century word for a Genoese coin, corzetto. Seizing the opportunity to turn anything into personal branding, regional aristocrats designed special shapes carved with their coats of arms to decorate the pasta. Although personalized pasta has fallen out of fashion, these stamps still feature floral or nautical designs and simultaneously stamp the circle with a different motif on each side, resulting in discs of pasta that look like medallions. Unfortunately, stamping each piece of pasta is quite laborious (and time-consuming), so you can only find it prepared the traditional way in a few restaurants, flavored with salsa di noci or pesto genovese, of course.
Olimport provides access to authentic products with guaranteed origin. Get to know Liguria from the comfort of your home today, and when you go on vacation there, send photos of the local culinary treasures you taste!
