Explore Dried Mushrooms, White Wine, and more!

stockfish “alla Badalucchese” has this nordic fish as its main ingredient: cooked in a pine nut sauce, hazelnuts, dried mushrooms and garlic, cured anchovies, white wine, local extra virgin olive oil and meat stock. “sagra dello stoccafisso”, or festival of the stockfish, takes place every year on the third sunday of september. (Ph. © Paolo Picciotto)

The deliciousness of fish from the Ligurian sea, red prawns and La Spezia oysters are the strong points of the region! Add to My Liguria

Coniglio alla ligure Stewed rabbit is among the meat based main  courses. it is the fruit of the union between  the delicate meat of rabbit with the flavours  of Taggiasche olives, the unmistakable wine  of the local valleys, the inevitable pine nuts,  onions, rosemary, and of theP.d.o. (Protected  designation of origin) extra virgin olive made  in Liguria (Ph.© Paolo Picciotto)

Flavours in the mirror Cuisine too, like tourism, lives out its richness in the relationship between sea and earth.

Stoccafisso  accomodato (stewed stockfish) allowed for  another specialty that is prepared with onions,  garlic, parsley, tomatoes, potatoes, pine nuts and  Taggiasche olives.

Fifth week – Liguria

Stoccafisso all'Onegliese_My number 1 since ever, favourite of my favourites!

Corzetti con crema di Pinoli, Liguria. Corzetti come topped with a pine nut sauce which has a creamy consistency and is ivory in colour. it is prepared by pounding the pine nuts with a mortar and adding crumbs of bread soaked in milk. it is completed with quagliata cheese, salt and a spoon of extra virgin olive oil made with olives from the Ligurian riviera. it can be said that this sauce is a more refined alternative to that of the walnut for topping first courses. (Ph.© Paolo Picciotto)

Corzetti con crema di Pinoli, Liguria. Corzetti come topped with a pine nut sauce which has a creamy consistency and is ivory in colour. it is prepared by pounding the pine nuts with a mortar and adding crumbs of bread soaked in milk. it is completed with quagliata cheese, salt and a spoon of extra virgin olive oil made with olives from the Ligurian riviera. it can be said that this sauce is a more refined alternative to that of the walnut for topping first courses. (Ph.© Paolo Picciotto)

Mesc-ciùa is the local dish of La spezia and of  the inland area. it is a soup that comes from  a mixture of grains, pulses (barley, chick peas,  cannellini beans, buckwheat), flavoured with  olive oil and ground pepper.

Fifth week – Liguria

Mesc-ciùa is the local dish of La spezia and of the inland area. it is a soup that comes from a mixture of grains, pulses (barley, chick peas, cannellini beans, buckwheat), flavoured with olive oil and ground pepper.

Cuculli genovesi

Sagra della Friscioladda (il 15 marzo 2015 a Bogliasco - GE)

cibo ligure | Viaggivacanze.info | gastronomia CIMA ALLA GENOVESE_LIGURIA.piccola

A dish that is difficult to cook and splendid to eat Cima is one of the traditional recipes of Ligurian cuisine.

I gattafin, le "finezze della gatta", ravioloni ripieni del levante ligure. another example of the use of wild herbs as a filling is gattafin, typical of Levanto, in the La Spezia area. They are large, fried ravioli filled with wild herbs, chard, extra virgin oil made from Liguria olives, onions, ricotta, spices, eggs and cheese.

Fifth week – Liguria

I gattafin, le "finezze della gatta", ravioloni ripieni del levante ligure. another example of the use of wild herbs as a filling is gattafin, typical of Levanto, in the La Spezia area. They are large, fried ravioli filled with wild herbs, chard, extra virgin oil made from Liguria olives, onions, ricotta, spices, eggs and cheese.

Frisceu di verdure, baccalà e acciughe, #Liguria #italianfood

Frisceu di verdure, baccalà e acciughe, Liguria - © Roberto Merlo - if you love a mixed fry of vegetables and baccala fish, this is divine!

Olive taggiasche pronte per essere portate al frantoio. #imperia #liguria #italianriviera These olive are the best: tiny, tasty... they come from Taggia,near Imperia.  If you want to visit these lands, stay at La Meridiana Garlenda, you will drive there in a bunch of minutes!

Olive taggiasche pronte per essere portate al frantoio. These olive are the best: tiny, tasty. they come from Taggia,near Imperia. If you want to visit these lands, stay at La Meridiana Garlenda, you will drive there in a bunch of minutes!

Acciughe alla ligure © Roberto Merlo

The deliciousness of fish from the Ligurian sea, red prawns and La Spezia oysters are the strong points of the region! Add to My Liguria

Capra e fagioli, ricetta tipica dell'entroterra imperiese, Liguria  - © Paolo Picciotto

e - © Paolo Picciotto

Buridda di stoccafisso, Liguria - © Paolo Picciotto

Fishermen’s soup becomes a titbit Traditional buridda was a mixture of fish cut into small pieces. What remained in the fishermen’s net, stewed with o.

"Anchovies, known as pan do ma, bread of the sea, are found all along the coast, but Monterosso are among the best. Anchovies are cured in salt and olive oil and stacked in layers of chestnut barrels or clay pots." Liguria: The Bradt Guide www.bradtguides.com

Acciughe fritte - fried anchovies (ligurian's way)

Stoccafisso accomodato, Liguria. (stewed stockfish) allowed for another specialty that is prepared with onions,  garlic, parsley, tomatoes, potatoes, pine nuts and  Taggiasche olives.  (Ph. © Paolo Picciotto)

Stoccafisso accomodato, Liguria. (stewed stockfish) allowed for another specialty that is prepared with onions, garlic, parsley, tomatoes, potatoes, pine nuts and Taggiasche olives. (Ph. © Paolo Picciotto)

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