Agliata Sauce
A sauce typically prepared in Western Liguria with garlic, egg and oil. It is usually used to dress boiled vegetables (green beans, courgettes and potatoes) …
Anchovy and pine nut Linguine
Anchovies are among the most common fish and dishes prepared with such fish, in the Savona area, are often considered poor cooking.
Barbagiuai
Barbagiuai combine horticultural ingredients to create nutritious fried ravioli that can be enjoyed both hot and cold as the farmers once did. The goodness of …
Ciapazoi au bruzzu
The irregular quadrangular shape is characteristic of Ciapazoi, typically seasoned with a Brusso and milk fondue.
Genoa’s Pesto Sauce
To prepare the authentic Genoa’s pesto sauce, two exquisitely Ligurian ingredients are needed: PDO basil of Prà and the garlic of Vessalico. Ingredients 8 bunches of Genoa’s …
Pine Nut Sauce
A creamy sauce, with a strong but at the same time delicate flavour, the pine nuts sauce is excellent for flavouring pasta dishes such as …
Pute of Campo Ligure
A warm winter soup, typically prepared by the farmers of the hinterland of the Stura valley, to cope with the cold winter days. Ingredients 200 g of …
Spaghetti with sea bass and artichokes
A delicious recipe for dinner with friends on a mid-summer evening, spaghetti with sea bass and artichokes enclose the essence of Liguria in a dish full of flavor and tradition.
Stuffed Crepe of Celle Ligure
This dish is characterized by the typical and famous Prebuggiun, a mix of natural wild herbs.
Western Liguria’s Fava Bean Pesto Sauce
The fava bean pesto sauce is a simple preparation typical of the spring season, as fresh fava beans are only available during this period of …
