Typical Products of the Liguria Region

Liguria is an arc. A curve that creeps between France in the west and Tuscany in the east. Liguria is a region that has a particularly unique conformation. Particularly narrow and completely bathed by the sea along its entire length. This is a characteristic that characterizes its climate and its predisposition to the cultivation of typical Mediterranean products.

From East to West, the territory is marked by small valleys, crossed by streams, which go up to the Apennines. Sometimes wild valleys where heroic viticulture persists, as in the Cinque Terre area, while larger valleys where the climate

TYPICAL LIGURIAN PRODUCTS

Genovese Basil DOP is the fundamental ingredient of Genoese pesto, a dish that envies us all over the world and, unfortunately, also one of the most imitated in the whole world. The Albenga area, in particular, sees the presence of multiple species of plants that have been certified by denomination. These include the violet asparagus from Albenga, the violet artichoke and the carrot always from Albenga.

The Ligurian Riviera is characterized by extraordinary centuries-old olive groves and for this reason its oil is PDO. The Taggia valley has given its name to the Taggiasca olives, small fragile olives that offer very delicate and pleasant oils. Tradition then gave great strength to baking and, in particular, to the many focaccia, garnished with the wonderful oils of the Riviera. Among the focaccia, the famous focaccia di Recco with cheese, green focaccia and Sarzanese rich in nuts and hazelnuts.

Liguria is also a region geographically closed in all its north by the Apennines chain but it is open to the sea and this has made it a resource for extraordinary excellent dishes. In particular, blue fish cuisine stands out, such as Ligurian or Sanremasca anchovies, stuffed sardines, Bagnun, Ligurian brodetto. And many other pleasant and succulent ones.

Liguria is also a land of cheeses due to the pastures that face mainly north towards the Piedmontese Apennines. The Brusso of the upper Arroscia Valley, similar to Bruss Langarolo, the western cheese, the sheep's milk juncata.

Among the cold cuts, the classic Genoese salami, the cooked and raw Sassello salami and the Ceriana and Pignone sausages. Finally, a rarity, Zerarìa, a jelly made from beef and pork, a legacy of ancient meals for sailors on long trips. An ancient corned beef.

Liguria has been a land of conquests, of pioneers of the sea and of great families of navigators. Genoa has been the reference port for the entire Mediterranean for many years. This propensity for the world has meant that many Ligurian products have become World Heritage Sites and that some of the most traditional recipes, such as Pesto, have become daily consumption on all sides of the Earth.

All you have to do is open this treasure chest of typical Ligurian products! Have a good navigation and enjoy your meal!