P\u00e2tes et sauces<\/h2>\n![\"Ingredienti](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/pesto-genovese-foto-01-1024x717.jpg\")
<\/figure>\nLe pesto est la sauce qui identifie la Ligurie, et presque toutes les p\u00e2tes ligures s’assaisonnent avec lui ou avec la sauce aux noix.<\/p>\n
\n- Pesto alla genovese<\/a> : la recette au mortier, avec les erreurs \u00e0 \u00e9viter.<\/li>\n
- Testaroli<\/a> : la p\u00e2te de la Lunigiane, entre Toscane et Levant, cuite sur un testo et coup\u00e9e en losanges.<\/li>\n
- Pansoti \u00e0 la sauce aux noix<\/a> : p\u00e2tes farcies aux herbes sauvages et \u00e0 la prescinseua, avec une sauce qu’on ne chauffe jamais.<\/li>\n
- Mandilli de sea<\/a> : les \u00ab mouchoirs de soie \u00bb, feuilles tr\u00e8s fines au pesto.<\/li>\n
- Corzetti<\/a> : les disques estamp\u00e9s du Levant et les corzetti en huit du Val Polcevera.<\/li>\n<\/ul>\n
Pain et focaccia<\/h2>\n![\"Focaccia](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/focaccia-genovese-foto-01-1024x768.jpg\")
<\/figure>\nChaque boulangerie et chaque caf\u00e9 ligure a sa focaccia. Celle au fromage de Recco est autre chose : elle est dans notre article sur la focaccia de Recco<\/a>.<\/p>\n\n- Focaccia g\u00e9noise<\/a> : \u00e9paisse, \u00e0 l’huile d’olive et \u00e0 la saumure.<\/li>\n
- Farinata de pois chiches<\/a> : farine de pois chiches, eau, huile et four tr\u00e8s chaud ; avec la socca de Nice, pour ceux qui viennent de la C\u00f4te d’Azur.<\/li>\n<\/ul>\n
Poisson<\/h2>\n\n- Anchois farcis \u00e0 la ligure<\/a> : anchois frais farcis de mie de pain et de fromage.<\/li>\n
- Cappon magro<\/a> : le plat de poisson, de l\u00e9gumes et de biscuit de marin, qui n’est pas la capponadda.<\/li>\n<\/ul>\n
Plats de f\u00eate et de terroir<\/h2>\n![\"Farinata](\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01-1024x683.jpg\")
<\/figure>\n\n- Cima alla genovese<\/a> : poitrine de veau farcie, servie froide.<\/li>\n
- Torta pasqualina<\/a> : herbes, prescinseua et \u0153ufs, pour P\u00e2ques et le lundi de P\u00e2ques.<\/li>\n
- Frandura<\/a> : le plat de pommes de terre de Montalto, dans la vall\u00e9e Argentina.<\/li>\n<\/ul>\n
Douceurs<\/h2>\n\n- Canestrelli ligures<\/a> : biscuits sabl\u00e9s en forme de fleur.<\/li>\n<\/ul>\n
Pour les produits typiques d’une zone pr\u00e9cise, comme les amaretti de Sassello ou la morue s\u00e9ch\u00e9e de Badalucco, voyez les amaretti de Sassello<\/a> et la morue s\u00e9ch\u00e9e de Badalucco<\/a>.<\/p>\nO\u00f9 go\u00fbter ces plats<\/h2>\n
On apprend les recettes \u00e0 la maison, mais le meilleur endroit pour les go\u00fbter est leur village d’origine : \u00e0 G\u00eanes<\/a> pesto, cima, focaccia et farinata ; \u00e0 Recco<\/a> et Camogli<\/a> la focaccia au fromage et le poisson ; \u00e0 Rapallo<\/a> les pansoti ; \u00e0 Sarzana<\/a> et La Spezia<\/a> les testaroli ; \u00e0 Sassello<\/a> les amaretti. Pour les accords avec le vin, voyez les vins de Ligurie<\/a>. Pour la vue d’ensemble, le guide de la cuisine ligure<\/a>.<\/p>\nQuestions fr\u00e9quentes<\/h2>\n\nQuel est le plat ligure le plus c\u00e9l\u00e8bre ?<\/summary>\nLe pesto alla genovese, mais en Ligurie la focaccia, la farinata et les anchois comptent tout autant. Chaque zone a ensuite ses plats : les testaroli au Levant, la frandura dans l’arri\u00e8re-pays du Ponant.<\/p>\n<\/details>\n\nCes recettes sont-elles les recettes \u00ab officielles \u00bb ?<\/summary>\nNon : pour presque tous les plats, il n’existe pas de recette unique. Nous \u00e9crivons une version de base et indiquons o\u00f9 les sources divergent ; les doses varient d’une famille \u00e0 l’autre.<\/p>\n<\/details>\n\nQuels plats mange-t-on \u00e0 P\u00e2ques et \u00e0 No\u00ebl ?<\/summary>\nLa torta pasqualina est le plat de P\u00e2ques et du lundi de P\u00e2ques ; la cima et le cappon magro sont des plats de f\u00eate. Les dates et les adresses changent chaque ann\u00e9e : renseignez-vous sur place.<\/p>\n<\/details>\n\nO\u00f9 trouver les ingr\u00e9dients hors de Ligurie ?<\/summary>\nLe basilic, l’huile d’olive ligure et la prescinseua sont les plus difficiles \u00e0 trouver. Dans chaque recette, nous indiquons les substituts les plus courants et ce qui change.<\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"
Pesto, focaccia, farinata, testaroli et 9 autres plats : ingr\u00e9dients, \u00e9tapes, variantes et o\u00f9 les go\u00fbter.<\/p>\n","protected":false},"author":1,"featured_media":63483,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"Recettes ligures : 13 plats typiques, un par un","_yoast_wpseo_metadesc":"Les recettes traditionnelles de Ligurie une par une : pesto, testaroli, pansoti, focaccia, farinata, cima, anchois farcis, torta pasqualina et plus.","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-63536","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n
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<\/figure>\nLe pesto est la sauce qui identifie la Ligurie, et presque toutes les p\u00e2tes ligures s’assaisonnent avec lui ou avec la sauce aux noix.<\/p>\n
- \n
- Pesto alla genovese<\/a> : la recette au mortier, avec les erreurs \u00e0 \u00e9viter.<\/li>\n
- Testaroli<\/a> : la p\u00e2te de la Lunigiane, entre Toscane et Levant, cuite sur un testo et coup\u00e9e en losanges.<\/li>\n
- Pansoti \u00e0 la sauce aux noix<\/a> : p\u00e2tes farcies aux herbes sauvages et \u00e0 la prescinseua, avec une sauce qu’on ne chauffe jamais.<\/li>\n
- Mandilli de sea<\/a> : les \u00ab mouchoirs de soie \u00bb, feuilles tr\u00e8s fines au pesto.<\/li>\n
- Corzetti<\/a> : les disques estamp\u00e9s du Levant et les corzetti en huit du Val Polcevera.<\/li>\n<\/ul>\n
Pain et focaccia<\/h2>\n
<\/figure>\nChaque boulangerie et chaque caf\u00e9 ligure a sa focaccia. Celle au fromage de Recco est autre chose : elle est dans notre article sur la focaccia de Recco<\/a>.<\/p>\n
- \n
- Focaccia g\u00e9noise<\/a> : \u00e9paisse, \u00e0 l’huile d’olive et \u00e0 la saumure.<\/li>\n
- Farinata de pois chiches<\/a> : farine de pois chiches, eau, huile et four tr\u00e8s chaud ; avec la socca de Nice, pour ceux qui viennent de la C\u00f4te d’Azur.<\/li>\n<\/ul>\n
Poisson<\/h2>\n
- \n
- Anchois farcis \u00e0 la ligure<\/a> : anchois frais farcis de mie de pain et de fromage.<\/li>\n
- Cappon magro<\/a> : le plat de poisson, de l\u00e9gumes et de biscuit de marin, qui n’est pas la capponadda.<\/li>\n<\/ul>\n
Plats de f\u00eate et de terroir<\/h2>\n
<\/figure>\n- \n
- Cima alla genovese<\/a> : poitrine de veau farcie, servie froide.<\/li>\n
- Torta pasqualina<\/a> : herbes, prescinseua et \u0153ufs, pour P\u00e2ques et le lundi de P\u00e2ques.<\/li>\n
- Frandura<\/a> : le plat de pommes de terre de Montalto, dans la vall\u00e9e Argentina.<\/li>\n<\/ul>\n
Douceurs<\/h2>\n
- \n
- Canestrelli ligures<\/a> : biscuits sabl\u00e9s en forme de fleur.<\/li>\n<\/ul>\n
Pour les produits typiques d’une zone pr\u00e9cise, comme les amaretti de Sassello ou la morue s\u00e9ch\u00e9e de Badalucco, voyez les amaretti de Sassello<\/a> et la morue s\u00e9ch\u00e9e de Badalucco<\/a>.<\/p>\n
O\u00f9 go\u00fbter ces plats<\/h2>\n
On apprend les recettes \u00e0 la maison, mais le meilleur endroit pour les go\u00fbter est leur village d’origine : \u00e0 G\u00eanes<\/a> pesto, cima, focaccia et farinata ; \u00e0 Recco<\/a> et Camogli<\/a> la focaccia au fromage et le poisson ; \u00e0 Rapallo<\/a> les pansoti ; \u00e0 Sarzana<\/a> et La Spezia<\/a> les testaroli ; \u00e0 Sassello<\/a> les amaretti. Pour les accords avec le vin, voyez les vins de Ligurie<\/a>. Pour la vue d’ensemble, le guide de la cuisine ligure<\/a>.<\/p>\n
Questions fr\u00e9quentes<\/h2>\n
\nQuel est le plat ligure le plus c\u00e9l\u00e8bre ?<\/summary>\n
Le pesto alla genovese, mais en Ligurie la focaccia, la farinata et les anchois comptent tout autant. Chaque zone a ensuite ses plats : les testaroli au Levant, la frandura dans l’arri\u00e8re-pays du Ponant.<\/p>\n<\/details>\n
\nCes recettes sont-elles les recettes \u00ab officielles \u00bb ?<\/summary>\n
Non : pour presque tous les plats, il n’existe pas de recette unique. Nous \u00e9crivons une version de base et indiquons o\u00f9 les sources divergent ; les doses varient d’une famille \u00e0 l’autre.<\/p>\n<\/details>\n
\nQuels plats mange-t-on \u00e0 P\u00e2ques et \u00e0 No\u00ebl ?<\/summary>\n
La torta pasqualina est le plat de P\u00e2ques et du lundi de P\u00e2ques ; la cima et le cappon magro sont des plats de f\u00eate. Les dates et les adresses changent chaque ann\u00e9e : renseignez-vous sur place.<\/p>\n<\/details>\n
\nO\u00f9 trouver les ingr\u00e9dients hors de Ligurie ?<\/summary>\n
Le basilic, l’huile d’olive ligure et la prescinseua sont les plus difficiles \u00e0 trouver. Dans chaque recette, nous indiquons les substituts les plus courants et ce qui change.<\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"
Pesto, focaccia, farinata, testaroli et 9 autres plats : ingr\u00e9dients, \u00e9tapes, variantes et o\u00f9 les go\u00fbter.<\/p>\n","protected":false},"author":1,"featured_media":63483,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"Recettes ligures : 13 plats typiques, un par un","_yoast_wpseo_metadesc":"Les recettes traditionnelles de Ligurie une par une : pesto, testaroli, pansoti, focaccia, farinata, cima, anchois farcis, torta pasqualina et plus.","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-63536","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n
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- Torta pasqualina<\/a> : herbes, prescinseua et \u0153ufs, pour P\u00e2ques et le lundi de P\u00e2ques.<\/li>\n
- Cappon magro<\/a> : le plat de poisson, de l\u00e9gumes et de biscuit de marin, qui n’est pas la capponadda.<\/li>\n<\/ul>\n
- Farinata de pois chiches<\/a> : farine de pois chiches, eau, huile et four tr\u00e8s chaud ; avec la socca de Nice, pour ceux qui viennent de la C\u00f4te d’Azur.<\/li>\n<\/ul>\n
- Testaroli<\/a> : la p\u00e2te de la Lunigiane, entre Toscane et Levant, cuite sur un testo et coup\u00e9e en losanges.<\/li>\n