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