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)

Liguria Salone del Gusto Terra Madre

Liguria Salone del Gusto Terra Madre

Acciughe salate del Mar Ligure - Ligurian Sea salted anchovies © Roberto Merlo

Acciughe salate del Mar Ligure - Ligurian Sea salted anchovies © Roberto Merlo

Farinata, panissa e polpettoni: “panissa” is chickpea flour and water, cooled and cut into diamond shapes. According to the tradition it is spiced with ample amounts of oil and seasoned with salt and pepper alongside frisceu (savoury dumplings), that can be simple, with whitebait or cod, cuculli (a mixture always based with fried cickpea, stuffed vegetables (usually courgettes, onions, eggplants) cooked in the oven, and vegetable savoury cakes (potatoes and beans). (Ph. © Paolo Picciotto)

Farinata, panissa e polpettoni: “panissa” is chickpea flour and water, cooled and cut into diamond shapes. According to the tradition it is spiced with ample amounts of oil and seasoned with salt and pepper alongside frisceu (savoury dumplings), that can be simple, with whitebait or cod, cuculli (a mixture always based with fried cickpea, stuffed vegetables (usually courgettes, onions, eggplants) cooked in the oven, and vegetable savoury cakes (potatoes and beans). (Ph. © Paolo Picciotto)

Testaroli al pesto in the Graveglia Valley, Vara Valley, La Spezia and the Lunigiana make testaroli, simply crushed to a thickness of about half a centimetre, with a base of flour, water and salt; they come cooked in iron or cast iron pans with a diameter of around thirty centimetres. Once cooked, they are cooled, cut into diamonds then boiled; they are flavoured with oil and cheese, with pesto or with tomato sauce.

Testaroli al pesto in the Graveglia Valley, Vara Valley, La Spezia and the Lunigiana make testaroli, simply crushed to a thickness of about half a centimetre, with a base of flour, water and salt; they come cooked in iron or cast iron pans with a diameter of around thirty centimetres. Once cooked, they are cooled, cut into diamonds then boiled; they are flavoured with oil and cheese, with pesto or with tomato sauce.

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)

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