Ligurian Cuisine: Typical Dishes to Savor on the Riviera

Liguria is a region rich in culinary traditions that reflect its unique landscape, nestled between the sea and the mountains. Ligurian cuisine is characterized by simple yet genuine ingredients, capable of creating extraordinary dishes that tell the story and culture of this land. During a stay on the Ligurian Riviera, you cannot miss the opportunity to savor some local specialties. Here is a selection of typical dishes to taste.

Pesto Genovese

The symbolic dish of Liguria is undoubtedly pesto genovese, a green sauce made from basil, pine nuts, garlic, Parmesan cheese, pecorino cheese, and extra virgin olive oil. Prepared traditionally in a mortar or blended, pesto is the perfect accompaniment for various types of pasta, such as trofie or trenette. Enjoy it fresh; it’s a burst of flavors that represents the essence of Ligurian cuisine: simple and authentic.

Ligurian Focaccia

Another star of the Ligurian table is focaccia. This flat, crispy bread, often topped with olive oil and a pinch of salt, is a true masterpiece of local gastronomy. The most famous version is genovese focaccia, but there are variations like the onion focaccia or Recco focaccia, filled with fresh cheese and baked in the oven. Perfect for a quick breakfast or a snack, it’s worth trying in every corner of the Riviera.

Farinata

Farinata is a type of very thin savory cake made from chickpea flour, water, oil, and salt, baked in large copper trays in wood-fired ovens. Its golden, crispy crust makes it irresistible. Typical of Genoa but widespread throughout Liguria, farinata is a popular street food, best enjoyed freshly baked, perhaps with a glass of local white wine.

Monterosso Anchovies

Anchovies are one of the most beloved fish in Liguria, and those from Monterosso, in the Cinque Terre, are considered a true delicacy. Freshly caught in the Ligurian Sea, they are often served salted, marinated, or fried. Monterosso’s salted anchovies have obtained DOP recognition and are one of the most typical appetizers of coastal cuisine.

Torta Pasqualina

Another traditional Ligurian dish is torta pasqualina, a savory pie filled with Swiss chard or spinach, eggs, and ricotta. This dish, which is especially prepared during Easter festivities, has ancient origins and is distinguished by its extremely thin, crispy pastry, traditionally made with 33 layers in honor of Christ’s years.

Buridda and Stockfish

For fish lovers, buridda is a dish not to be missed. It’s a mixed fish stew made with cod, squid, cuttlefish, and other shellfish, cooked with tomatoes, garlic, parsley, and olive oil. Another typical specialty is stoccafisso alla genovese, cooked with potatoes, olives, pine nuts, and tomatoes. Both dishes reflect the maritime tradition of the region.

Pansoti with Walnut Sauce

Another typical pasta of Liguria is pansoti, a kind of ravioli filled with herbs and ricotta, served with the classic walnut sauce. This rich cream, made with walnuts, bread, milk, and garlic, is the perfect accompaniment to this delicately flavored, aromatic pasta. Pansoti are one of the most delicious dishes in Ligurian tradition, often served during festivities.

Dessert: Sacripantina

To finish on a sweet note, you must try sacripantina, a dessert typical of Genoa. It consists of a layered sponge cake filled with buttercream, cocoa, and Marsala, offering a rich and enveloping contrast of flavors. This dessert, born in the 19th century, is a delight that best expresses the Ligurian pastry tradition.