Food of Liguria, Italy: 7 Signature Dishes

Traditional food of Liguria: 7 dishes

Pesto alla genovese · Noodles & pasta · Genoa
Pesto alla genovese is a cold sauce of Genovese basil, garlic, pine nuts, olive oil, Parmigiano and pecorino sardo.
Farinata · Street food · Genoa and Liguria
Farinata is a thin, flat cake of chickpea flour, water, olive oil and salt, baked in a wide copper pan in a wood oven until the top is crisp and the inside soft.
Focaccia di Recco fugassa de Recco · Bread & pastry · Recco (Liguria)
Focaccia di Recco is nothing like the thick focaccia of Genoa.
Trofie al pesto trofie · Noodles & pasta · Camogli and the Riviera di Levante
Trofie are short, twisted pasta from the coast east of Genoa, around Camogli and Recco.
Torta pasqualina · Main dish · Genoa
Torta pasqualina is Genoa's Easter pie of greens and fresh cheese.
Cappon magro · Main dish · Genoa
Cappon magro is a towering Genoese salad of fish and vegetables, built into a pyramid on a base of ship's biscuits rubbed with garlic and soaked in vinegar.
Focaccia genovese fugassa · Bread & pastry · Genoa
Genoese focaccia, fugassa in dialect, is a soft flatbread about two centimetres thick, pressed with fingertips to make dimples that are filled with olive oil, salt and water before baking.