Genoese Pesto and PDO Basil<\/h2>\n![\"Trofie](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/trattoria-dei-pani-ventimglia.webp\")
<\/figure>\nGenoese pesto is made with basil, pine nuts, garlic, aged cheese (Parmigiano and pecorino), coarse salt, and extra-virgin olive oil. Traditionally, a marble mortar and a wooden pestle are used. The first written recipe appears in the 19th century, in Giovanni Battista Ratto\u2019s *Cuciniera genovese*. <\/p>\n
At the heart of it all is Genoese basil (DOP<\/strong>), recognized in 2005: small, oval leaves with a full-bodied aroma, without the minty note found in other types of basil. In Genoa, at the Palazzo Ducale, the World Pesto Championship (using a mortar and pestle) is held every two years. You\u2019ll find it served with trofie and trenette, in lasagna, and even in Genoese-style minestrone. <\/p>\nFocaccia: Genoese-style and Recco-style<\/h2>\n![\"Freshly](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/focaccia-recco-1.webp\")
<\/figure>\nGenoese focaccia<\/strong> (\u201cf\u00fcgassa\u201d) is flat, brushed with oil, and full of holes, with coarse salt on top. The Genoese eat it at all hours of the day, even for breakfast, dipped in cappuccino. The focaccia from Recco with IGP cheese<\/strong> (2015) is something else entirely: two paper-thin, yeast-free layers with soft, fresh cheese in the middle that melts in the oven. The production regulations limit its production to Recco, Sori, Camogli, and Avegno. <\/p>\nTo try it where it originated, read our guide to Recco focaccia<\/a>: every year, on the fourth Sunday in May, the town offers it for free at the Festa della Focaccia.<\/p>\nFarinata and Panissa: Chickpeas<\/h2>\n
Farinata<\/strong> is a thin flatbread made from chickpea flour, water, salt, and oil, baked in large copper pans in a wood-fired oven. It\u2019s crispy on the outside and soft on the inside, and is eaten hot, right out of the oven. In Savona, there\u2019s also a \u201cwhite\u201d version made with wheat flour. <\/p>\nPanissa<\/strong> is made with the same ingredients, but cooked like polenta: it\u2019s left to set, then cut into sticks and deep-fried, or served in cubes and seasoned. In Genoa, they\u2019re fried at the \u201csciamadde\u201d\u2014small shops with wood-fired ovens that are always lit\u2014and the historic district for fried foods is Sottoripa, near the harbor. Find more recommendations in the guide on what to eat in Genoa<\/a>. <\/p>\nPanissa is at home on the western Riviera: in Bordighera<\/a>, for example, it is one of the local dishes, together with brandacujun, stockfish creamed with potatoes.<\/p>\nPasta dishes: trofie and pansoti<\/h2>\n
Trofie<\/strong> are small, hand-twisted pasta shapes that originated in the Golfo Paradiso, between Sori, Recco, and Camogli; in Sori, they are De.Co.-certified. They are the classic pasta for pesto. <\/p>\nPansoti<\/strong> (\u201cpanciuti\u201d) are ravioli stuffed with wild herbs (preboggion), eggs, and prescins\u00eaua, a tangy curd typical of Genoa. They are served with walnut sauce. In Levanto<\/a>, try gattafin, a fried ravioli stuffed with herbs and cheese. <\/p>\nSavory pies and holiday dishes<\/h2>\n
The torta pasqualina<\/strong> is the queen of vegetable pies: paper-thin layers of puff pastry, Swiss chard, prescins\u00eaua, and whole eggs that appear in every slice when cut. It\u2019s made at Easter; however, you can find torta verde and stuffed vegetables all year round. <\/p>\nCappon magro<\/strong> is a dish served on special occasions, especially at Christmas: layers of fish and vegetables on sailor\u2019s crackers, bound together with a green sauce made from parsley, pine nuts, and anchovies. There are various theories about the origin of its name. <\/p>\nThe Sea: Anchovies and Fried Seafood<\/h2>\n
The region\u2019s iconic fish is the anchovy. Salted anchovies from the Ligurian Sea<\/strong> have held PGI status since 2008. In Monterosso<\/a>, salted anchovies are a Slow Food Presidium, linked to traditional fishing and the feast of St. Peter on June 29. They are eaten fried, stuffed, marinated, or salted. <\/p>\nAt the fry shops in Genoa, ask for \u201cfritto misto\u201d and \u201cfrisceu,\u201d which are savory fritters. In the Levante region, in Moneglia, they also prepare \u201cscabeggio\u201d\u2014fish that is fried and then marinated in vinegar and sage. <\/p>\n
Il Ponente: Taggiasca olives, sardenaira, and brandacujun<\/h2>\n![\"Pisciadela,](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/pisciadela-ventimiglia-1024x574.webp\")
<\/figure>\nAs you head toward France, the cuisine changes. Taggiasca olives<\/strong> are named after Taggia<\/a> and produce a delicate oil that may bear the Riviera Ligure DOP designation. You\u2019ll find them everywhere, even in Ligurian-style rabbit. <\/p>\nSardenaira<\/strong>, which originated in Sanremo<\/a>, is a thick focaccia topped with tomatoes, anchovies, Taggiasca olives, garlic, and oregano; its historical name is pissalandrea. In Ventimiglia<\/a>, the local version is called pisciadela<\/strong> and holds the municipality\u2019s De.Co. certification. Brandacujun<\/strong> is stockfish mashed with potatoes, oil, and parsley, served warm. Inland, in Apricale<\/a>, people eat barbagiuai<\/strong>, large fried ravioli stuffed with pumpkin and cheese. In Taggia, for an aperitif, there are savory canestrelli with olive oil. <\/p>\nFurther east, on the Albenga plain, you’ll find the purple asparagus, a Slow Food Presidium: see Albenga’s local specialties<\/a>.<\/p>\nDesserts and Wines<\/h2>\n![\"Extra](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2024\/07\/black-olives-blur-bottle-162667-1-1024x683.webp\")
<\/figure>\nThe traditional Christmas dessert is Genoese pandolce<\/strong>, made with raisins, candied fruit, and pine nuts: the \u201ctall,\u201d leavened version is the original, while the \u201cflat\u201d version is more recent. In Alassio<\/a>, you can buy \u201cbaci\u201d\u2014two hazelnut and cocoa shells held together by chocolate; in Ventimiglia, the \u201ccastagnola\u201d; and in Dolceacqua<\/a>, the \u201cmichetta.\u201d <\/p>\nFor wine, try the white Vermentino and Pigato, the Rossese di Dolceacqua\u2014Liguria\u2019s first DOC (1972)\u2014and the Sciacchetr\u00e0, the passito wine of the Cinque Terre. You\u2019ll find it all in our guide to Ligurian wines<\/a>. <\/p>\nWhere to Eat Ligurian Cuisine<\/h2>\n\n- Genoa<\/a>:<\/strong> focaccia fresh from the oven in the morning, farinata and panissa in the sciamadde, and pesto and pansoti at the trattoria.<\/li>\n
- Recco<\/a> and Camogli<\/a>:<\/strong> IGP cheese focaccia, hot and fresh out of the oven.<\/li>\n
- Cinque Terre:<\/strong> anchovies in Monterosso, with a glass of local white wine.<\/li>\n
- Riviera dei Fiori:<\/strong> sardenaira at the bakeries in Sanremo, pisciadela, and fresh produce at the covered market in Ventimiglia.<\/li>\n<\/ul>\n
Frequently Asked Questions<\/h2>\n\nWhat are some typical dishes from Liguria?<\/summary>\nGenoese pesto, Genoese and Recco focaccia, farinata, trofie with pesto, pansoti with walnut sauce, torta pasqualina, cappon magro, anchovies, and\u2014in the western part of the region\u2014sardenaira and brandacujun.<\/p>\n<\/details>\n\nWhat is farinata?<\/summary>\nA thin flatbread made from chickpea flour, water, salt, and oil, baked in a wood-fired oven on copper pans. It is eaten warm; in Genoa, it is especially popular in the \u201csciamadde.\u201d <\/p>\n<\/details>\n\nIs Genoese pesto a PDO?<\/summary>\nPesto itself isn’t: Genoese basil, the main ingredient, is PDO. Riviera Ligure olive oil is also PDO. <\/p>\n<\/details>\n\nWhat is the difference between Genoese focaccia and Recco focaccia?<\/summary>\nThe Genoese version is leavened, flat, and brushed with oil. The Recco version has PGI status and is made without yeast: two very thin layers of dough with fresh cheese in the middle. <\/p>\n<\/details>\n\nWhat are Taggiasca olives?<\/summary>\nA variety of olive typical of western Liguria, named after Taggia. They are eaten fresh and produce a delicate oil. <\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"
Pesto, focaccia, farinata, trofie, pansoti, anchovies, and dishes from the Ponente region: what they are and where to eat them in Liguria.<\/p>\n","protected":false},"author":3,"featured_media":33399,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"Traditional Ligurian Dishes: Ligurian Cuisine and Where to Eat Them","_yoast_wpseo_metadesc":"Traditional Ligurian dishes: pesto and PDO basil, Recco PGI focaccia, farinata, trofie, pansoti, sardenaira, anchovies, and desserts. And where to eat them.","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-56012","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n
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<\/figure>\nGenoese pesto is made with basil, pine nuts, garlic, aged cheese (Parmigiano and pecorino), coarse salt, and extra-virgin olive oil. Traditionally, a marble mortar and a wooden pestle are used. The first written recipe appears in the 19th century, in Giovanni Battista Ratto\u2019s *Cuciniera genovese*. <\/p>\n
At the heart of it all is Genoese basil (DOP<\/strong>), recognized in 2005: small, oval leaves with a full-bodied aroma, without the minty note found in other types of basil. In Genoa, at the Palazzo Ducale, the World Pesto Championship (using a mortar and pestle) is held every two years. You\u2019ll find it served with trofie and trenette, in lasagna, and even in Genoese-style minestrone. <\/p>\n Genoese focaccia<\/strong> (\u201cf\u00fcgassa\u201d) is flat, brushed with oil, and full of holes, with coarse salt on top. The Genoese eat it at all hours of the day, even for breakfast, dipped in cappuccino. The focaccia from Recco with IGP cheese<\/strong> (2015) is something else entirely: two paper-thin, yeast-free layers with soft, fresh cheese in the middle that melts in the oven. The production regulations limit its production to Recco, Sori, Camogli, and Avegno. <\/p>\n To try it where it originated, read our guide to Recco focaccia<\/a>: every year, on the fourth Sunday in May, the town offers it for free at the Festa della Focaccia.<\/p>\n Farinata<\/strong> is a thin flatbread made from chickpea flour, water, salt, and oil, baked in large copper pans in a wood-fired oven. It\u2019s crispy on the outside and soft on the inside, and is eaten hot, right out of the oven. In Savona, there\u2019s also a \u201cwhite\u201d version made with wheat flour. <\/p>\n Panissa<\/strong> is made with the same ingredients, but cooked like polenta: it\u2019s left to set, then cut into sticks and deep-fried, or served in cubes and seasoned. In Genoa, they\u2019re fried at the \u201csciamadde\u201d\u2014small shops with wood-fired ovens that are always lit\u2014and the historic district for fried foods is Sottoripa, near the harbor. Find more recommendations in the guide on what to eat in Genoa<\/a>. <\/p>\n Panissa is at home on the western Riviera: in Bordighera<\/a>, for example, it is one of the local dishes, together with brandacujun, stockfish creamed with potatoes.<\/p>\n Trofie<\/strong> are small, hand-twisted pasta shapes that originated in the Golfo Paradiso, between Sori, Recco, and Camogli; in Sori, they are De.Co.-certified. They are the classic pasta for pesto. <\/p>\n Pansoti<\/strong> (\u201cpanciuti\u201d) are ravioli stuffed with wild herbs (preboggion), eggs, and prescins\u00eaua, a tangy curd typical of Genoa. They are served with walnut sauce. In Levanto<\/a>, try gattafin, a fried ravioli stuffed with herbs and cheese. <\/p>\n The torta pasqualina<\/strong> is the queen of vegetable pies: paper-thin layers of puff pastry, Swiss chard, prescins\u00eaua, and whole eggs that appear in every slice when cut. It\u2019s made at Easter; however, you can find torta verde and stuffed vegetables all year round. <\/p>\n Cappon magro<\/strong> is a dish served on special occasions, especially at Christmas: layers of fish and vegetables on sailor\u2019s crackers, bound together with a green sauce made from parsley, pine nuts, and anchovies. There are various theories about the origin of its name. <\/p>\n The region\u2019s iconic fish is the anchovy. Salted anchovies from the Ligurian Sea<\/strong> have held PGI status since 2008. In Monterosso<\/a>, salted anchovies are a Slow Food Presidium, linked to traditional fishing and the feast of St. Peter on June 29. They are eaten fried, stuffed, marinated, or salted. <\/p>\n At the fry shops in Genoa, ask for \u201cfritto misto\u201d and \u201cfrisceu,\u201d which are savory fritters. In the Levante region, in Moneglia, they also prepare \u201cscabeggio\u201d\u2014fish that is fried and then marinated in vinegar and sage. <\/p>\n As you head toward France, the cuisine changes. Taggiasca olives<\/strong> are named after Taggia<\/a> and produce a delicate oil that may bear the Riviera Ligure DOP designation. You\u2019ll find them everywhere, even in Ligurian-style rabbit. <\/p>\n Sardenaira<\/strong>, which originated in Sanremo<\/a>, is a thick focaccia topped with tomatoes, anchovies, Taggiasca olives, garlic, and oregano; its historical name is pissalandrea. In Ventimiglia<\/a>, the local version is called pisciadela<\/strong> and holds the municipality\u2019s De.Co. certification. Brandacujun<\/strong> is stockfish mashed with potatoes, oil, and parsley, served warm. Inland, in Apricale<\/a>, people eat barbagiuai<\/strong>, large fried ravioli stuffed with pumpkin and cheese. In Taggia, for an aperitif, there are savory canestrelli with olive oil. <\/p>\n Further east, on the Albenga plain, you’ll find the purple asparagus, a Slow Food Presidium: see Albenga’s local specialties<\/a>.<\/p>\n The traditional Christmas dessert is Genoese pandolce<\/strong>, made with raisins, candied fruit, and pine nuts: the \u201ctall,\u201d leavened version is the original, while the \u201cflat\u201d version is more recent. In Alassio<\/a>, you can buy \u201cbaci\u201d\u2014two hazelnut and cocoa shells held together by chocolate; in Ventimiglia, the \u201ccastagnola\u201d; and in Dolceacqua<\/a>, the \u201cmichetta.\u201d <\/p>\n For wine, try the white Vermentino and Pigato, the Rossese di Dolceacqua\u2014Liguria\u2019s first DOC (1972)\u2014and the Sciacchetr\u00e0, the passito wine of the Cinque Terre. You\u2019ll find it all in our guide to Ligurian wines<\/a>. <\/p>\n Genoese pesto, Genoese and Recco focaccia, farinata, trofie with pesto, pansoti with walnut sauce, torta pasqualina, cappon magro, anchovies, and\u2014in the western part of the region\u2014sardenaira and brandacujun.<\/p>\n<\/details>\n A thin flatbread made from chickpea flour, water, salt, and oil, baked in a wood-fired oven on copper pans. It is eaten warm; in Genoa, it is especially popular in the \u201csciamadde.\u201d <\/p>\n<\/details>\n Pesto itself isn’t: Genoese basil, the main ingredient, is PDO. Riviera Ligure olive oil is also PDO. <\/p>\n<\/details>\n The Genoese version is leavened, flat, and brushed with oil. The Recco version has PGI status and is made without yeast: two very thin layers of dough with fresh cheese in the middle. <\/p>\n<\/details>\n A variety of olive typical of western Liguria, named after Taggia. They are eaten fresh and produce a delicate oil. <\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":" Pesto, focaccia, farinata, trofie, pansoti, anchovies, and dishes from the Ponente region: what they are and where to eat them in Liguria.<\/p>\n","protected":false},"author":3,"featured_media":33399,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"Traditional Ligurian Dishes: Ligurian Cuisine and Where to Eat Them","_yoast_wpseo_metadesc":"Traditional Ligurian dishes: pesto and PDO basil, Recco PGI focaccia, farinata, trofie, pansoti, sardenaira, anchovies, and desserts. And where to eat them.","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-56012","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nFocaccia: Genoese-style and Recco-style<\/h2>\n
<\/figure>\nFarinata and Panissa: Chickpeas<\/h2>\n
Pasta dishes: trofie and pansoti<\/h2>\n
Savory pies and holiday dishes<\/h2>\n
The Sea: Anchovies and Fried Seafood<\/h2>\n
Il Ponente: Taggiasca olives, sardenaira, and brandacujun<\/h2>\n
<\/figure>\nDesserts and Wines<\/h2>\n
<\/figure>\nWhere to Eat Ligurian Cuisine<\/h2>\n
\n
Frequently Asked Questions<\/h2>\n
What are some typical dishes from Liguria?<\/summary>\n
What is farinata?<\/summary>\n
Is Genoese pesto a PDO?<\/summary>\n
What is the difference between Genoese focaccia and Recco focaccia?<\/summary>\n
What are Taggiasca olives?<\/summary>\n