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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)

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)

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)

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

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)

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)

Seppie in zimino, Liguria - © Paolo Picciotto

Seppie in zimino, Liguria - © 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.

Prodotti e piatti tipici della Liguria © Enrico Bottino

Prodotti e piatti tipici della Liguria © Enrico Bottino

Frisceu di verdure, baccalà e acciughe, Liguria - © Roberto Merlo

Frisceu di verdure, baccalà e acciughe, Liguria - © Roberto Merlo

cibo ligure | Ricetta: Zemin, minestra di Ceci tipica ligure

cibo ligure | Ricetta: Zemin, minestra di Ceci tipica ligure

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.

Fifth week – 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.

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