Ligurian cuisine

Hotel Riviera dei Fiori has a precious gastronomic offer by Ristorante Le Camelie.

Liguria is a land rich in ingredients for a varied cuisine and full of health and nature, we discover all the characteristics of Ligurian culinary art. Ligurian cuisine consists of dishes from the culinary tradition of the region of Liguria, which includes preparations, techniques and ingredients related to both local production (such as the preboggion, mixture of wild herbs), and to imports from areas with which over the centuries, Ligurians have had frequent contacts (such as Sardinian pecorino, one of the ingredients of pesto).

For history, roots and elements that make it up it we can say that the Ligurian is the true Mediterranean cuisine. A poor cuisine, typical of the people of the countryside, of mountaineers and sailors, made of simple, common and cheap food, which has however become expensive, refined and full of ancient splendour. If we want to sum it up we can say that the gastronomy of Liguria is characterized by six great elements:

  • wild wild herbs (marjoram, sage, rosemary, bay leaf, thyme, etc.)
  • The first fruits of the home garden and of the forest (basil of Prà, tomatoes "beefheart", trombette courgettes, onions, Genoese quarantine potatoes, aubergines, asparagus and artichokes, mushrooms, truffles of Val Bormida, etc.)
  • Olive oil of the Ligurian Riviera
  • flour and bakery products such as focaccia, farinatas, savoury piesthe
  • wide range of dry and fresh pastathe
  • fish catch of the Ligurian Sea and the game of the Apennines


Ligurian cuisine is affected, as is obvious, by the characteristics of its land. It is therefore a cuisine both of sea and land, according to the natural union of the two souls that distinguish the Ligurian territory: the coast and the hinterland. However, Ligurian cuisine has varied through the centuries according to the type of diner referred to and the places in which he lives. We pass from dishes that are popular tradition, to dishes that are elaborated on the tables of the powerful and the rich, even if compared to other traditions (for example the Emilian cuisine) the poor tradition, or rather, frugal, it is very more distinctive and typical. In fact, the kitchen uses mostly foods that the place off ers. 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: this is the way in which condiments came to be made with wild or cultivated herbs, among which pesto stands out. it is used both as a sauce to season pasta, or added to mainly autumnal soups rich in many varieties of fresh vegetables; savoury pies with vegetables are also important, the most famous of which is the Pasqualina pie, the stuffings and the focaccias, among these is the Recco's focaccia with cheese. There are dishes based on poor ingredients such as herbs or chestnuts. These are dishes that come from the Ligurian farmer's table, which with its strength has tamed the harshness of the places in order to cultivate the land on narrow strips [1], and above all belong to the table of the inhabitants of the most inaccessible mountainous areas. Likewise, Ligurian cuisine is affected by the influence of other places and peoples with which the Ligurians and Genoese have come into contact over the centuries, above all by trade and conquests. This is how, besides being a "localized" kitchen, inside it we find valuable outside influences. In this sense, Ligurian cuisine is enriched by different experiences. It is enough to think of the spices (in addition to the traditional smells or tastes) that even in ancient times were a matter of common use in Liguria but in other regions of rather rare use. Particular, then, is the use of salt, so precious for the preservation of food: without salt there would not be, for example, focaccia, typical of these places and unique, even if today imitated elsewhere. Another soul of the kitchen is the sea: there are dishes born on board and those in the houses, in the families who stayed at home or on the return of the relatives.

Compared to the discussion of influences between nearby regional kitchens and the sea that bathes the extended Ligurian arch, think of the enormous quantity of foods, spices and new foods from other Italian cities or countries and continents (Americas, Asia, Middle East)which poured into Italy and Europe through Genoa. Until recently, old grain silos were present in the port: impressive to see, as well as those of other materials.

Find the place in the culinary tradition as well: work has to do with it ... we start from the peasant and mountain, we go through trade or conquest and we get to the work of the port and the workers of the big industries, today now gone.

Finally there is the kitchen of party days and then that of the nostos (return) of the sailors at home and that of the rich tables of the powerful: the Doges, the future Popes, the conquerors of the seas.

Food production is fundamental in Ligurian cuisine and therefore the use of arbanelle jars, for example filled with mushrooms in oil, jams, honey, anchovies in salt, pickled products, and dips among the most disparate. The flag of this kitchen is undoubtedly the basil pesto.


Written by Gio Batta Ratto, Genoese cook, with subtitles The true way of cooking in the Genoese style, in 1863, is the first publication [2] of a complete essay (481 recipes) of the cuisine of the Genoese territory. In the subsequent editions, the name of the child Giovanni appears.



  • Apple vinegar variety of vinegar
  • Aggiadda
  • Aglié
  • Machetto (Anchovy sauce)
  • Pesto *with potatoes and green beans)
  • Broad bean pesto
  • White Ragù
  • Rabbit Ragù
  • Game Ragù (boar, hare, venison, etc.)
  • Genovese Ragù, u toccu
  • Walnut sauce
  • Truffle sauce
  • Green sauce
  • Ligurian sauce
  • Pumpkin flower fritters
  • Pumpkin flower fritters and fish (whitebait etc)/li>
  • Stuffed vegetables (with vegetables or meat and vegetables)
  • Mushroom funghi
  • Sauce with "Taggiasca" olives
  • Fish sauce
  • Walnut pesto

Pasta rice and soup

Liguria, home of the first Italian Pasta maker's Guild, can be considered the homeland of Italian pasta, dry or fresh [13]. Condiments: Pesto, broad bean pesto, walnut sauce, Ligurian sauce, mushroom sauce, fish sauce, u toccu, white ragù , rabbit ragù, game ragù (wild boar, hare, venison, etc.), truffles



  • Cima(boiled veal breast)
  • Rabbit in the Ligurian style
  • Goat with beans
  • Rostelle (meat skewers)[27]
  • Wild boar in the Ligurian style with polenta
  • Kid
  • Lamb
  • Giancu e negru (White and black), lamb's offal noted as (coratella)
  • Game (for example venison, hare)
  • Wild boar
  • Carne alla ciappa (meat cooked on a stone)
  • Veal with sage
  • Genoese tripe
  • Sbira
  • Fried tripe
  • Tripe salad
  • asado
  • Genoese mixed fry
  • sanguinaccio (berodo) (Ligurian blood sausage)
  • tacchino alla storiona (turkey in the storiana style)
  • Brawn
  • Prosciutta di Castelnuovo Magra (ham from Castelnuovo Magra)



  • Brussu (cream cheese) from the Arroscia Valley
  • Ligurian chicken fricassee
  • Offal from the Val Bormida, liver and pork sausages [33]
  • stuffed cabbage leaves
  • Black chicken from the Vara valley
  • Ligurian stuffed courgettes [35]
  • fried sticks
  • Goat
  • Casareccio di Gorreto soft cow's milk cheese
  • Cheese from the Val Graveglia
  • Cheese from the Val di vara
  • Cheese from Stella San Giovanni
  • Mozzarella from Brugnato
  • Rock cakes from Brugnato
  • Vaise
  • (fresh sheep/goat or cow's milk cheese) from Savona, to accompany a Riviera Ligure di Ponente Rossese
  • Mollana cheese
  • Prescinseua (curd cheese)
  • Ligurian Ricotta (Recottu)
  • San Sté
  • Toma brigasca sheep's milk cheese
  • Toma from Mendatica


Fruit and fruit salad is accompanied by sweet wines, white or red

  • Grapes not to drink wine with grapes because it contrasts in the mouth enhancing the acidity
  • Apples,
  • Fresh and dried chestnuts from Calizzano and Murialdo
  • Apricots from Valleggia (Quiliano),
  • Cherries from Sarzana and from Castelbianco



  • Chinotto di Savona
  • Artisan beer Liguria[61] List of Ligurian breweries at Busalla, Savignone[62], Sestri Levante. La Spezia. Genova. Savona.
  • Rose syrup from the Scrivia Valley
  • Amaretto di Sassello, liqueur
  • Basil liqueur
  • Distilled plums from Varese Ligure
  • Apple wine or cider
  • Sambuco wine or spumante of the poor
  • Luisa Herb or Cedrina
  • Perseghin (amber wine from Riomaggiore)
  • Grappa from the Cinque Terre
  • Amaro Santa Maria al Monte
  • Amaro Camatti
  • Limoncino from the Cinque Terre
  • Amaretto di Portofino
  • Lemonade from Portofino
  • Basilichito (amber wine from Riomaggiore)

Vini from the Provincia d'Imperia

Wines from the Province of Savona

White from Coronata

Wines from the Province of La Spezia


[1]Dry stone walls Rizzo Alessi.
[2] Paolo Lingua, Genoese "cook", or the true cooking way of the Genoese, Tiscali Webspace. URL consulted on December 18, 2014.
[3] Focaccia. Eating in Liguria. Recipes. Focaccias and savoury pies.
[4] Focaccia with cheese. Eating in Liguria. Recipes. Focaccias and savoury pies.
[5] (only with fish oil but without anchovies or sardines)
[6] Gattafin. Il giornale del cibo. Ricette.
[7] Fish and chips. Bordighera. Ricette.
[8] Sagra of mostardella (salami) of Sant'Olcese. Sant'Olcese informs. Vicomorasso.
[9] Apple vinegar. Liguria Region. Ambient.
[10] Aggiadda (garlic sauce). Vegia Zana. Cooking.
[11] Garlic crushed in the mortar. Eating in Liguria.

[12] Toccu di funghi (Ligurian mushroom sauce). Typical recipes.
[13] Trenette and Ligurian trofie. Historical notebooks. Cereals and pastas. [14] Zembi d'arzillo, fish ravioli. Liguria for eating. [15] Pancotto, Pancheutto (cooked bread with onion and herbs). Ligurian cuisine
[16] Gran Pistau. Eating in Liguria. Val Nervia. [17] Mandilli de saea (Genoese Llasagne pesto). Eating in Liguria. Recipes. [18] Cicciarelli di Noli (Noli eels). Savona and its surroundings online. [19] Ciuppin, fish soup. Typical recipes.
[20] Cod fritters. Bordighera. Ricette.
[21] Mussels or Gulf mussels. Bus. Cooking. Typical products.
[22] Pignurin cu a bagna de pumata. (small Ligurian fish) Bordighera. Main courses.
[23] Chickpeas with chard in zemino (vegetable sauce)
[24] Stoccafisso accomodato (Stocafisso in the Genoese style) . Italian cuisine.
[25] Sima de (stuffed veal) Bordighera. Recipes.
[26] Goat with beans. Recipes to cook.
[27] Speae de carne (meat skewers). Bordighera. Recipes.
[28] Ligurian wild boar with polenta. Bread for focaccia.
[29] Spring offal, Easter coming. Rural Italian Cuisine. History and recipes.
[30] Wild boar casserole. Bordighera. Recipes.
[31] Grilled meat, from Argentina to Liguria with the emigrants in the suitcase. Liguria for eating.
[32] Ligurian chicken fricassee . Very tasty. Poultry. [33] Frizze from the Val Bormida (pork and liver meatballs). Liguria for eating.
[34] Stuffed cabbage leaves (Fratti). Ligurian cooking. [35] Stuffed zucchini in the Ligurian style. Giallo Zafferano. [36] Fried meat skewers. Modern woman. Recipes.
[37] Berodi. Parks. Typical products. Salumi (cold meats).
[38] Turkey alla storiona (turkey with vegetables and herbs). Eating in Liguria. Recipes. Main courses.
[39] Quarantine potatoes. Eating in Liguria. Typical products of Genoa.
[40] Stuffed vegetables. Prepare the pasta. Ligurian cuisine.
[41 Stuffed vegetables in the Genoese style. Eating in Liguria. Recipes. Stuffed vegetables.
[42] Casareccio of Gorreto. Cheese.
[43] Cheese from the Val Graveglia. Ars alimentaria. Identity, quality and food safety.
[44] Cheese. Typical products. Val Graveglia, Bonassola, Alta Valle Scrivia, Alta Valle Stura, Val di Vara.
[45] Ligurian Ricotta (Recooked). Cheese. [46] Cheese San Sté. Val d'Aveto.
[47] Matching wines with desserts and fruit. Enoteca. Sommelier.
[48] Anicini (aniseed biscuits). Giornale del cibo (Jourmal of Food). Recipe.
[49] biscuits. Typical recipes
[50] Crunchy almond sweet. Typical recipes. [51]
[52] Frexieoi de mela. (Apple fritters) Bordighera. Recipes. [53] Gobeletti (jam tarts) . Apple cake.
[54] Biscuits from Lagaccio. Typical recipes. [55] Ravieoi dusi. Bordighera. Recipes.
[56] Latte brusco (onion and parsley fried balls) . Modern woman. Recipes. [57] Lavender biscuits. Idea recipes.
[58] Michetta dolce(sweet Michetta biscuits) from Dolceacqua. Liguria info. [59] Quaresimali biscuits. Prepare the pasta. Dessert recipes. [60] Chinotto from Savona. Lurisia.
[61] Handcrafted beers Liguria. Discover Genova. [62] Beer from Savignone Typical flavour. Liguria.
[63] Rose syrup. Peasant civilization. Ancient Ligurian recipe.
[64] Amaretto from Sassello. Typical products. Guide. Typical liqueurs. Liguria.
[65] Basil liqueur. Era superba magazine. Genoa. directories. Genoese recipes.
[66] Plum liqueur from Varese Ligure. Terre di Lunigiana. Val di Vara.
[67] Golfo del Tigullio Moscato Doc. 100 wine. Archives. [68] Cinque terre. Eating in Liguria. Wines.


  • Franco Accame, Silvio Torre, Virgilio Pronzati. The great book about Ligurian cuisine: history, recipes, wines. Genoa: De Ferrari. 2000. ISBN 8871720547.
  • Anonimous. La cuisine of Genoa and of Liguria. Nuova Editrice Ligure. 1972.
  • Renzo Bagnasco. Ligurian Cuisine: dishes of yesteryear, recipes of today: 335 recipes: advice and cuiriosities on traditional Ligurian cuisine. Sagep. 1999. ISBN 8870587592
  • Nada Boccalatte Bagnasco e Renzo Bagnasco. The Ligurian table or the traditional recipes for the kitchen of today. Milano: Edi. Artes. 1991. ISBN 8877240032.
  • Andrea Carpi, Fulvio Santorelli. Liguria in 100 products. 2009. ISBN 978-88-95470-14-6.
  • Rudy Ciuffardi, Vincenzo Gueglio. From a hilltop wood to the sea. Gammarò. 2006.
  • Franca Feslikenian. Cookery and wines of Liguria. Edizioni Mursia.
  • Giuseppe Gavotti. Cookery and wines in Liguria. Editore Sabelli.
  • Pierina Giauna Piagentini. Aroma of home: the flavours of traditional Ligurian cookery: in 165 recipes of traditional Ligurian cookery in Italian and in Ventimiglia dialect. Pinerolo: Alzani. 2003. ISBN 8881701898.
  • Paolo Lingua. The cookery of the Genoese. Muzio. 2004. ISBN 9788874130016
  • Salvatore Marchese. Ligurian cookery from Levante: the sources, the history, the recipes. Padova: Muzzio. 1990. ISBN 8870214842
  • Alessandro Molinari Pradelli. Ligurian cookery: the traditional dishes and the current ones from a gastronomy that has known how to exalt , like few others, the flavours of its territory. Roma: Newton Compton. 1996. ISBN 8881835258.
  • Giobatta Ratto. The Genoese cook. Editore: Pagano. Genova. 1893. Book of ancient Genoese recipes on-line.
  • Emanuele Rossi e Giobatta Ratto. True and economical Genoese cooking. Editore: Giaco- mo Arneodo. Torino. 189.? Book of ancient Genoese recipes on-line.
  • Aidano Schmuckher. Pesto and mortar. The great book of Ligurian cooking. Genova. Mondani. 1984.
  • Genoese cookery. Gastronomy and recipes from Genoa and from Liguria.
  • Buzzetto. Alicante. Lumassina or Mataossu. Organoleptic characteristics and enogastronomic combinations. Savona Chamber of Commerce.
  • Video interviews with 20 illustrious representatives of della Ligurian cuisines, Memoro, the Memory Bank. Eata- ly. Chinotto di Savona, Pigato, il Cappon Magro (Fish and vegetables dish) , Oil, Rossese, Brandacujùn, Artichokes from Pe- rinaldo, Violet asparagus from Albenga, Farinata, Focaccia Genovese, Focaccia Recco, Cima(stuffed veal) , Trofie Ligurian pasta, Sanremo prawns, Anchovies, Taggiasca olive oil, Sciachetrà, Vermentino, Fish, Basil from Pra.
  • Pigato. Vermentino. Rossese. Organoleptic characteristics and enogastronimic combinations.Savona Chamber of Commerce.
  • Ligurian wines. Wine store. Enogastronomic combinations of Ligurian wines with Ligurian foods.
  • Ligurian cuisine. Cuisine and recipes.
  • Tabarchina Cuisine
  • Wikibooks contain recipes of Ligurian cuisins
  • Wikimedia Commons contains pictures or other files on Ligurian cuisine


  • Sources of Ligurian Cuisine:
    Contributors: Frieda, Twice25, Snowdog, Ettorre, Ru- thven, Riccioli72, DonPaolo, Xaura, Fil, Alfiobot, TierrayLibertad, MM, ZeroBot, GiorgioPro, Lou Crazy, Luki-Bot, Biopresto, Alec, Pap3rinik, Pietrodn, Dani4P, Yoggysot, Roger469, SunBot, Piecon, CruccoBot, Senpai, Esculapio, Daviboz, Yoruno, Eumolpo, Rollo- pack, Icarus83, Illy78, Mclsvp, Vb~itwiki, H2o, Nrykko, RolloBot, Supernino, Andre86, LukeWiller, Barboz, Bengio76, Tiesse, Ramac, Phantomas, Pracchia-78, F Ceragioli, Danyolder, Marcobombe, Rickysub, Artisto, Elismar, 38mistral, Bottuzzu, No2, Dk1919 Franking, IncolaBot, Luckas-bot, FrescoBot, FaleBot, AushulzBot, TjBot, ZimbuBot, Massimiliano Panu, Lord Possum, Mandalorian, Music&Co, Botcrux, Bigfan, AlessioBot, ValterVBot, MarcoDoder, Zuchi13, IsabellePines and Anonymous: 56
  • File:Arbarella_di_acciughe_sottosale.jpg Fonte: Licenza: CC BY-SA 3.0 Contributori: Opera propria Artista originale: Roger469
  • File:CapponMagroMD.jpg Fonte: Licenza: CC BY-SA

3.0 Contributors: Own work original Artist: MarcoDoder

Contributors: Own work Original artist: F l a n k e r

Original Original Artist: Seahen

Public domain Contributors: Archivio Storico Città di Torino Original artist: Typography Fratelli Pagano

Contributors: Own work Original artist: User:Bastique, User:Ramac et al. Creative Commons Attribution-Share Alike 3.0

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