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Tome di pecora brigasca - Presìdi  Slow Food #Liguria

Tome di pecora brigasca - Presìdi Slow Food #Liguria

Castagna essiccata nei tecci di Calizzano e Murialdo - Presìdi Slow Food #Liguria

Castagna essiccata nei tecci di Calizzano e Murialdo - Presìdi Slow Food #Liguria

Aglio di Vessalico - Presìdi Slow Food #Liguria

Aglio di Vessalico - Presìdi Slow Food #Liguria

Basilico di Prà - Laboratorio del Pesto al Mortaio con Slow Food

Basilico di Prà - Laboratorio del Pesto al Mortaio con Slow Food

Foccacce alla ligure - © Paolo Picciotto

In the bakeries and in the sciamadde you can find traditional street food Add to My Liguria

Il cappon magro, Liguria - The main dish of culinary tradition in Liguria during the period of Lent is “cappon magro”, which brings together products of the land (vegetables) with those of the sea (fish and shellfish), creating a plate of great taste and colour. (Ph. © Roberto Merlo)

Il cappon magro, Liguria - The main dish of culinary tradition in Liguria during…

Focaccia Genovese: in dialetto “a fügassa” è tipicà della cucina ligure, anche presidio Slow Food. www.bbplanet.it/dormire/genova

Focaccia Genovese: in dialetto “a fügassa” è tipicà della cucina ligure, anche presidio Slow Food. www.bbplanet.it/dormire/genova

A  few ingredients for a delicious farinata: chickpea flour, water and oil, but most importantly the use of a large copper pan in a wood burning oven, which makes the dough hot and crisp, especially around the edges. One of the secrets is the high quality, Ligurian, extra virgin olive oil. It  is eaten warm, seasoned with  ground black pepper. (Ph. © Roberto Merlo)

Farinata is a street food cut into triangular slices and eaten with a dusting of salt, black pepper and rosemary.

La #cima è una pietanza tra le più raffinate e ricercate della cucina ligure: apprezzata non solo perché gustosa, ma anche perché il variegato colore degli ingredienti rende particolarmente bella la singola fetta, detta “occhio” >> http://turismo.provincia.savona.it/it/ricette/cima

La #cima è una pietanza tra le più raffinate e ricercate della cucina ligure: apprezzata non solo perché gustosa, ma anche perché il variegato colore degli ingredienti rende particolarmente bella la singola fetta, detta “occhio” >> http://turismo.provincia.savona.it/it/ricette/cima

Triora is an old hamlet in the Argentina Valley and it is famous for some historical episodes related to the witchcraft trials. The bread of Triora is a mountain, homemade whole meal bread, high in fibre and protein; it has a round and large shape, recognizable by the bran on the bottom. it has an exceptional preservability of a week at least; it is excellent when cut in slices, spread with “brusso” cheese. (Ph. © Paolo Picciotto)

Triora is an old hamlet in the Argentina Valley and it is famous for some historical episodes related to the witchcraft trials. The bread of Triora is a mountain, homemade whole meal bread, high in fibre and protein; it has a round and large shape, recognizable by the bran on the bottom. it has an exceptional preservability of a week at least; it is excellent when cut in slices, spread with “brusso” cheese. (Ph. © Paolo Picciotto)

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