Recipes of the Riviera

Bring the flavours of the Riviera to your home with the recipes of tradition, jealously guarded and handed down.

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) …

Amaretto di Sassello

The production of Amaretto in Sassello began in the nineteenth Century and since then the recipe has been handed down from generation to generation.

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.

Artichoke Frittata

To be enjoyed in winter as in summer; this is the recipe for frittata made using the renowned Perinaldo artichokes!

Baci of Alassio

The Baci of Alassio are made with hazelnuts and cocoa

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 …

Baxin

The Baxin are very simple desserts, they do not contain butter, eggs, preservatives: their aroma steams from sugary, honey, lemon, with a pronounced hint of wild fennel.

Cappon magro

Cappon Magro can be defined as one of the richest and most sumptuous dishes of the Ligurian tradition, particularly Genoa’s one. According to legend, the Order …

Castagnaccio

Widespread throughout the Ligurian and Tuscan-Emilian Apennines, in Liguria it is prepared with the addition of wild fennel seeds and rosemary.

Chifferi

A dessert typical of Finale is the Chifferi, half-moon shake almond pastries; a naturally vegetarian recipe, besides being gluten-free!

Ciapazoi au bruzzu

The irregular quadrangular shape is characteristic of Ciapazoi, typically seasoned with a Brusso and milk fondue.

Corpi de diu

A raw pasta with an intense flavor given by chestnut flour.

Cubaita

Cubaita is an ancient and crunchy dessert, typical especially of Triora and Apricale.

Cundiggiun (Cundijun)

The Cundiggiun or Cundijun is a typical specialty of Western Liguria: a mixed salad that recalls the French niçoise, rich and substantial enough to be considered a main course.

Dolceacqua’s Michette

The Michette are small sugary sandwiches, which were born in the town of Dolceacqua, at the foot of the Doria castle.

Erbun

The Erbun is a very substantial dish; a cake typical of Dolceacqua, made using minced yellow pumpkin.

Fazzini or lisotti

Fazzini, also called Lisotti, are typical focaccias of Val Bormida.

Fidelanza

Fidelanza is a typical recipe of Apricale. It finds its origins in the peasant tradition.

Fillo dough with artichokes of Albenga

A variant of the famous Genoese Pasqual salt pie, to be enjoyed as a single dish accompanied by a fresh salad or as a starter for dinner with friends.

Frandura with Toma of Mendatica

The Frandura was mainly the farmers’ meal when they worked in the fields.

Fried Panissa

Fried panissa is the typical example of Ligurian street food: slices of panissa fried on the spot and salted, to be enjoyed walking along the creuze of Ligurian towns.

Fugassin

The typical Fugassin, to which many festivals are dedicated in the Western Liguria and beyond, are sweet or savoury snacks with a triangular shape.

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 …

Gnochi de pan

Gnochi de pan (bread dumplings) are prepared with stale bread and chard.

Goat with beans

This is the typical dish par excellence of Castelbianco and its hamlets in Savona’s hinterland. Try this dish, typical and at the same time simple to prepare.

Green Focaccia

This focaccia is little known outside Val Nervia. It takes its name from the presence of vegetables on pizza dough and owes its tradition to …

Jelly Zeraria

Zeraria is a typical winter dish prepared in Val Bormida, especially at Christmas time.

Lavender cookies

Typical sweets with a delicate taste and definitely out of the ordinary are the lavender biscuits, typical products of the village of Lingueglietta, to be …

Ligurian Rabbit

A dish from the West of Liguria, now reproduced and appreciated throughout Italy, which combines the delicate flavour of the rabbit with the bitter taste …

Ligurian-Style Brandacujun

In ancient times, to mix the cod with the potatoes, you put a lid on the pot and shook it from top to bottom: this gesture gives rise to the name of the dish.

Mele Vestite (Dressed Apples)

A valid alternative to the traditional apple pie that will leave adult and young guests open-mouthed!

Millesini with rum

The Millesini are small chocolates enriched with rum, consisting of icing sugar, meringue, and bitter cocoa.

Molinasca Snails

It is said to be the witch's recipe!!!!!! A food particularly suitable for the rural life of witches, today they are a specialty of Molini di …

Panissa salad

A salad made by mixing “raw” panissa seasoned with oil, vinegar and pepper, after having cut it into squares.

Pansarole of Apricale

Pansarole are the typical dessert of the area, usually accompanied by hot zabaglione.

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 …

Pinolata of Val d’Aveto

A typical dessert of Val d'Aveto, Pinolata is a cake with a crumbly consistency and a delicate flavour. A simple dessert to be enjoyed during …

Previ (Priests)

The Previ (Priests) are particular stuffed vegetables, made with cabbage leaves.

Pumpkin savory pie

The original recipe of savory pumpkin pie, a typical dish of the whole region, requires prescinseua, or fresh and slightly acidulous rennet, difficult to find outside of Liguria.

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 …

Revzora of Campo Ligure

This recipe comes directly from Campo Ligure and it is typical of the place: a focaccia made with a mixture of wheat and corn flour. Seven …

Salted Codfish with Milk

A dish with a challenging preparation but that gives great satisfaction: an alternative way, to cook the cod, giving it a delicate flavor that will conquer your guests!

Sardenaira

Sardenaira is a typical dish of Western Liguria. It finds its origins in around 1450 and it seems to be a pizza ancestor. The name …

Scabescio Appetizer of Moneglia

The dialectal denomination of this appetizer, typical of Moneglia, comes from the typical Genoa dialect wording "mettere a scabescio", i.e. the way to prepare certain …

Sciaccarotti

Sciaccarotti are made with pizza dough and they are baked in the oven and covered with a tomato, oregano and garlic sauce!

Sciure Cene

a typical Ligurian recipe, easy to prepare for a delicious appetizer that will be loved even by the little ones!

Sgabei

A delicious and simple appetizer. With the word Sgabei, in fact, we mean pieces of yeasted bread dough, then fried in plenty of oil and tasted slightly salty and crunchy.

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.

Stewed tripes

The stewed tripe recipe uses the offal of the animals as basic ingredients, which are cooked with potatoes, beans and tomatoes.

Stroscia

It is a typical dessert of the San Lorenzo Valley; we are talking about an ancient recipe, characterized by the taste of extra-virgin olive oil …

Strozzagatti

This dessert was created and put on the market as an alternative to Genoa’s Pandolce : it has a much softer consistency that resembles that of the Margherita cake.

Stuffed artichokes

In Liguria, stuffed vegetables have traditionally been cooked and appreciated.

Stuffed Crepe of Celle Ligure

This dish is characterized by the typical and famous Prebuggiun, a mix of natural wild herbs.

Stuffed Squids

Squids can be cooked in various ways, all equally good to get tasty and certainly successful dishes.

Stuffed Stockfish Tail

The stuffed stockfish tail is a dish traditionally prepared on winter days of celebration, when temperatures allow you to better appreciate the prince seafood product …

Sweet Courgette Fritters

These courgettes of Ligurian origin have a soft and crumbly pulp and a particularly delicate, almost sweet taste.

Tacunà

A thin tart, filled with apricot jam, characterized by a marsala flavoured shortcrust pastry.

Tira

Tira is a typical Cairo Montenotte specialty: the legend tells of its origins from the Napoleonic period.

Torcetti

Torcetti are small crumbly and fried biscuits, widespread throughout the Val Bormida.

Turtelin or Turta Verde

Turtelin or Turta Verde is a very nourishing savory pie. Rice, a basic ingredient, is mixed with cabbage and dried sheep’s cheese, enriched with plenty of oil.

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