A FOOD TRADITION
Ligurian Cuisine
Ligurian cuisine comes from the narrow coastal region around Genoa and the Italian Riviera, where maritime cooking meets steep inland hills. It is associated with basil, pine nuts, garlic, olive oil, legumes, vegetables, seafood, and distinctive dried pasta shapes. Pesto alla Genovese is traditionally prepared by crushing ingredients, while stuffed vegetables, savory pies, and herb-based sauces reflect home cooking from both coast and hinterland. Representative dishes include trofie al pesto, focaccia Genovese, and farinata. The tradition also includes fish soups and salted or preserved seafood, linking Liguria to wider Mediterranean culinary practices.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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