Ligurian cuisine consists of dishes from the culinary tradition of
Liguria, a region of northwestern
Italy, which makes use of ingredients linked both to local production (such as
preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the
Ligurians have had frequent trade (such as
Sardinianpecorino, one of the ingredients of
pesto).
Characteristics
Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as
fish and
herbs, to which
game was subsequently added.[1] Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for
pasta as well as being added to autumnal soups with a variety of fresh vegetables.[2] Also important are the many savoury pies with vegetables, the most famous of which are the
pasqualina cake, the
ripieni and
focaccia traditionally filled with
stracchino cheese known as focaccia col formaggio. There are dishes based on ingredients such as herbs or chestnuts traditionally eaten by farmers.[3]
The preservation of food and therefore the use of
Mason jars is fundamental in Ligurian cuisine, traditionally filled with
mushrooms in oil,
jams,
honey,
salted anchovies,
brined foods, and
dips.[4]
Ligurian cuisine consists of dishes from the culinary tradition of
Liguria, a region of northwestern
Italy, which makes use of ingredients linked both to local production (such as
preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the
Ligurians have had frequent trade (such as
Sardinianpecorino, one of the ingredients of
pesto).
Characteristics
Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as
fish and
herbs, to which
game was subsequently added.[1] Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for
pasta as well as being added to autumnal soups with a variety of fresh vegetables.[2] Also important are the many savoury pies with vegetables, the most famous of which are the
pasqualina cake, the
ripieni and
focaccia traditionally filled with
stracchino cheese known as focaccia col formaggio. There are dishes based on ingredients such as herbs or chestnuts traditionally eaten by farmers.[3]
The preservation of food and therefore the use of
Mason jars is fundamental in Ligurian cuisine, traditionally filled with
mushrooms in oil,
jams,
honey,
salted anchovies,
brined foods, and
dips.[4]