Ligurian speciality foods

Here you can find the ligurian recipes

Livestock farming is mainly in rabbits, poultry and goats. Dishes like fried rabbit, veal and roast beef come from the hinterland.

Whoever is travelling within Imperia should make a detour after Vasalico. One does not only find the world's best garlic here but salami with fresh garlic as well. It is also worth tasting the salami from Sant'Olcese, above Genoa which is slowly dried on wooden fire provided with your very particularly spicy aroma.

Young and old still go hunting together even today and enjoy themselves in the local restaurants on wild game, especially wild boar. Mushrooms and snails are collected from the woods. Wild plants used for filling in of pastry and puff pastry come from the mountains.

There is a good selection of vegetables mixed with cheese from goat and sheep milk and partly from their own production which comes from the surrounding farms with fresh eggs, and pine nuts.

The Ligurian Sea offers a wide selection of fish: anchovies (acciughe) sardines (sarde) bream (dorata), sea bass (branzino), swordfish (pesce spada) and sea fruits crabs, clams (vongole), mussels (cozze), scampi, squid (polpi) and octopus (seppie) very originally prepared. They are prepared on the grill or steamed in an (al cartoccio) foil. Dried cod, known as stockfish (stoccafisso) here has its origins in the seafaring kitchen and is sold in the region as a specialty. Baccalà, which is sold in piece meals in the Friggittorie, is also counted among the delicacies.

Holiday on the Riviera does not only mean sun, beach resorts and pizza slices. Whoever has not yet tried Focaccia will afterwards get addicted here. Foccaccia is a baked flatbread stuffed with olives, cheese and onions.

Desserts in Liguria:

The famous almond macaroons (amaretti di Savona) come from Savona. Alassio Diano Marina will spoil you with the chocolate nut chocolate (Baci), Bugie and candied fruit will sweeten your visits.