LIGURIA
TERRITORY
AND HISTORY
Liguria is a region of northern Italy that develops parallel to the Ligurian Sea, from the Balzi Rossi of Ventimiglia to Marinella di Sarzana, precisely from the Rio San Luigi on the Italian-French border to the Parmignola stream on the border with Tuscany. The Ligurian territory is almost completely mountainous and hilly: in fact it is crossed by the Ligurian Apennines from the Ligurian Alps. Traditionally and conventionally, the two mountain ranges are separated by the Bocchetta di Altare or Colle di Cadibona. There are no real plains, because the mountains degrade directly on the sea, but only on the modest coastal plains, mainly the mouth of the Magra (plain of Sarzana) and the plain of Albenga.
Liguria was the most important maritime republic since the 12th and 14th centuries. Its trade made it the richest in Europe, a position reinforced by its partnership with Spain. After the loss of its trade in the Black Sea due to the Turks, the Ligurians shift their attention to the Americas by importing silver. After the discovery of America for Liguria, a period of decline began, also due to the slow depletion of Spain's resources. He defended himself from the attacks of the French who eventually won, taking Corsica away. It was then ceded to the Savoys, who aspired to the region for its important outlet into the sea.
CUISINE
AND TRADITIONS
Ligurian cuisine includes ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which the Ligurians have had frequent contacts over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
For history, roots and above all elements that compose it, we can say that the Ligurian one is the true Mediterranean cuisine. A poor cuisine, typical of country people, mountain people and sailors, made of simple, common and cheap food, which has nevertheless become expensive, sought after and full of ancient splendor.
Speaking of traditions, the Palio del Golfo is truly felt, rooted in the tradition of La Spezia which, unlike the classic palio, takes place with boats made by hand by local artisans. On the first Sunday of August, every year, the 13 towns of the city are measured in a heartfelt challenge of nautical skill. The people of this land over time have wisely fused the local folk tradition with religious rites, giving life to fascinating rituals, such as the boat procession of the Stella Maris festival, a mystery among ancient pagan and religious rites.
The sea and the landscape have always had a very important influence on viticulture and wine production in Liguria. The vineyards, exposed to the sea breeze and often cultivated in steep cliffs that slope down towards the sea, produce wines with a very personal and particular "salinity", hardly present in wines produced elsewhere. The terraces and the steep slopes, often lacking access roads, as in the area of the "Cinque Terre", have often referred to Ligurian viticulture as "heroic".
TYPICAL DISHES
Trofie al pesto
The trofie are a type of pasta typical of the Ligurian cuisine, elongated and thin, the trofiette, believed to originate from Sori, in the province of Genoa. Pesto is a typical traditional condiment that is obtained by pounding (mixing under pressure) basil with salt, pine nuts and garlic, all seasoned with Parmesan, Sardinian flower and extra virgin olive oil.
Farinata
The chickpea farinata is a very low salt cake made from water and chickpea flour, cooked in a wood-fired oven to form a delicious golden crust. The legend that concerns it dates back to the period of the Maritime Republics, and it is said that it was born in 1284, when Genoa defeated Pisa in the battle of Meloria.
Cappon Magro
Cappon magro is a triumphant Christmas dish of Ligurian cuisine: vegetables, of many types, fish, aromatic herbs and oil. In fact at Christmas the Capon (the castrated rooster) was replaced by this creation made with the "poor" products of the earth and the Ligurian sea.
Focaccia of Recco
The focaccia di Recco is a Ligurian recipe and is a focaccia made with a fresh cheese that must belong to the production area. Today, however, this famous Ligurian specialty, which is possible to eat in Recco and in the neighboring municipalities, is subjected to continuous changes.
ions and interpretations.
Cima alla Genovese
It consists of a piece of veal belly cut to form a pocket and stuffed with numerous ingredients. Once prepared it is closed, sewing it by hand to prevent the filling from coming out. It is then boiled in broth with vegetables for a few hours in a linen cloth and left to rest under a weight.
Frittelle of Cod
The cod fritters, or frisceu in Ligurian, are one of the specialties offered in many places and trattorias of the main seaside resorts. Salt cod pieces enclosed in soft and soft batter are then fried and browned and tasted freshly made, very hot and crispy.
Torta Pasqualina
We usually cook for Easter. The recipe for this savory pie dates back to the Middle Ages, although the first mention is from the sixteenth century, by Ortensio Lando, who calls it "gattafura". The recipe has several regional variations, such as the Ventimigliese one, which uses wild herbs instead of beets.
STARRY RESTARAUNTS
THE COOK RESTAURANT
Vico Falamonica 9/R
Genova (GE)
+ 39 328 914 7153
LOCANDA
DELL'ANGELO
Viale 25 Aprile 60
Sarzana (SP)
+ 39 0187 64391
PAOLO E
BARBARA
Via Roma 47
Sanremo (IM)
+ 39 0184 531653
CLAUDIO
Via XXV Aprile 37
Bergeggi (SV)
+ 39 019 859750
SARRI
Lungomare C. Colombo 108
Imperia (IM)
+ 39 0183 754056
VESCOVADO
Piazzale Rosselli - Lungomare Marconi
Noli (SV)
+ 39 019 749 9059
