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Category Archives: Liguria

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Genoa is located in the region of Liguria and it is a historical port city in northern Italy. Today, it is often overshadowed by cities such as Rome or Venice, even though it has a long history as a rich and powerful trade center. The birthplace of the explorer Christopher Columbus with its multitude of architectural gems, excellent cuisine, renovated old port, beautiful sights and its position as the European Capital of Culture in 2004 have made this an interesting area to visit.

The main features of central Genoa include the Piazza De Ferrari, the Opera House and the Palace of the Doges. There is also a house where Christopher Columbus is said to have been born. Much of the city’s art is found in its churches and palaces, where there are numerous Renaissance, Baroque and Rococo frescoes. The Palazzo di San Giorgio was once the headquarters of the Bank of Saint George and it is in this area that Marco Polo and Rustichello da Pisa composed, The Travels of Marco Polo.

Piazza de Ferrari

Piazza de Ferrari

The city is spread out geographically along a section of the Liguria coast, which makes trading by ship possible. Before the invention of the car, train and airplane, the main outside access for the city was the sea, as the surrounding mountains made trade north by land more difficult than coastal trade. Trade routes have always connected Genoa on an international scale and the harbor was important to the merchants for their own economic success. The port of Genoa also contains an ancient Lighthouse called “La Lanterna”.

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Recently, Renzo Piano redeveloped the port for public access, restoring the historical buildings and creating new landmarks like the Aquarium, the Bigo and the “Bolla” (the Sphere). The main touristic attractions of this area are the famous Aquarium and the Museum of the Sea (MuMA). In 2007 these attracted almost 1.7 million visitors.The Aquarium of Genoa is the largest aquarium in Italy and amongst the largest in Europe. Built for the Genoa Expo ’92, it is an educational, scientific and cultural center. Its mission is to educate and raise public awareness as about conservation, management and responsible use of aquatic environments.

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Popular foods in the Genoese cuisine include Pesto sauce, garlic sauce called “Agliata” and walnut sauce called “Salsa di Noci”. There are many varieties of pasta, such as Trenette, Corzetti, Trofie, Pansotti, Croxetti and Testaroli.

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Fresh pasta (usually trofie) or trenette with pesto sauce is probably the most well-known among Genoese dishes. Pesto sauce is prepared with fresh basil, pine nuts, grated parmesan, garlic and olive oil pounded together.

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Typical pizzas include pizza with potatoes or onions, “Farinata” and Focaccia with cheese also called “Focaccia di Recco”.

Fish is a key ingredients in the Genoese cuisine and the many varieties include, Sardines, Anchovies, Garfish, Swordfish, Tuna, Octopus, Squid, Mussels and stoccafisso (Stockfish).

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Other popular dishes of Genoese tradition are tripe cooked in various sauces and Minestrone alla Genovese, a thick soup made out of several vegetables and legumes, such as potatoes, beans, green beans, cabbages, pumpkins and zucchini. Important and popular soup dishes which are common to the area include: Bagnun – anchovy soup, Ciuppin (the precursor to San Francisco’s Cioppino, Buridda – another tomato based fish soup, Zemin (a soup with garbanzo beans), Sbira, tripe soup and Preboggion, rice soup. Other specialties are “Ravioli al sugo”, Gianchetti that is sardine and anchovy based, “Tomaxelle” or stuffed veal rolls, Cappon magro – a seafood and vegetable salad, the famous “Cima alla Genovese” a pork roll, “Torta Pasqualina” a spinach torte very similar to Spanakopita, “Pandolce” a Christmas sweet bread and “Sacripantina” a Genovese Butter Cake.

Genoa Butter Cake

Genoa Butter Cake

Genoa Recipes To Make At Home

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Minestrone alla Genovese

Ingredients

1/4 pound cannellini or borlotti (cranberry) beans, soaked overnight
3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 leeks, washed and chopped, white part only
1 medium eggplant (1 pound), peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
2 cups hot chicken broth
4 cups hot water, plus extra if needed
1 cup chopped raw spinach
1 cup diced zucchini
1 cup shredded green cabbage
1/4 pound vermicelli or stelline pasta
3 tablespoons Basil Pesto
Salt and pepper to taste

Directions

Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.
In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.
Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.
Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.

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Walnut Sauce

Ingredients

1 cup walnut pieces
1 cup (1/2-inch) cubes day-old rustic bread plus milk to cover
Coarse sea salt
Freshly ground black pepper
1 garlic clove,
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup fresh ricotta cheese
1/3 cup Parmesan Cheese
A generous  handful of fresh Marjoram
1/4 cup of heavy cream (or Greek Yogurt)
1 lb Pansotti or store-bought vegetable and cheese ravioli or dried pasta

Directions

Soak the bread in milk to cover until soft, then drain.
In a kitchen blender, combine nuts, the soaked bread, 3/4 teaspoon salt, pepper, parmesan cheese and the fresh marjoram. Add garlic and process until the mixture is smooth and almost becoming a paste but not too fine. Working with 1 to 2 tablespoons at a time, drizzle in all but about 2 tablespoons of the oil, processing and mixing to incorporate as you go. Once the mixture is smooth, transfer to a bowl and add the ricotta cheese mixing well. Then add the cream and remaining oil. Mix well until the sauce is combined. Taste and adjust the seasoning if needed.
Bring a large wide pot of salted water to a boil. Boil pansotti, ravioli or pasta until al dente. Using a slotted spoon, transfer to a colander to drain, then transfer to a large bowl; reserve 1/4 cup pasta cooking liquid. Once all of the pansotti are cooked, add the walnut sauce and pasta cooking liquid; gently toss to combine. Serve immediately with a generous serving of Parmesan cheese, fresh cracked pepper and a drizzle of extra virgin olive oil.

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Sea Bass Genoa Style

Ingredients

2 pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick
1 pound tomatoes, cut into large chunks
3/4 cup pitted green olives
1/4 cup torn basil leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Two 3-pound whole sea bass or red snapper, or cut into fillets
1/2 cup pine nuts

Directions

Preheat the oven to 425° F. In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.
Rub each fish or the fillets with the 3 tablespoons of olive oil and season with salt and pepper. Set the fish in the roasting pan with the vegetables. Roast for about 30 minutes for the fillets or 40 minutes for the whole fish, until the vegetables are tender and the fish are cooked through.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Spoon the pine nuts over the fish and vegetables in the roasting pan and serve right away.

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Pandolce

Ingredients

½ teaspoon active dry yeast
½ cup warm milk
½ cup butter, softened, plus additional for greasing
¾ cup sugar
1 tablespoon fennel seeds
½ teaspoon ground coriander
1 egg, lightly beaten
2 teaspoons vanilla extract
4 teaspoons orange flower water
3½ cups flour
1/2 cup dried currants
1/3 cup golden raisins
1/3 cup finely chopped candied orange rind
1/3 cup pine nuts

Directions

Dissolve the yeast in the milk in a small bowl. Set aside until foamy, about 10 minutes.
Meanwhile, beat the butter in an electric mixer and gradually add the sugar, beating until the mixture is light and fluffy. Stir in the fennel seeds and coriander, then add the egg, vanilla and orange flower water; mix thoroughly. Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.)
Gradually add flour, mixing thoroughly. When the dough is smooth, mix in the currants, raisins, orange rind and pine nuts (dough will be moist). Transfer the dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.)
Preheat the oven to 375° F. Wet hands (dough will be sticky) and transfer to a greased cookie sheet. Shape into a 6″ round and bake until golden, 45 minutes to 1 hour. Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)

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Liguria is where pesto is originally from, one of the most popular sauces in Italian cuisine. Seafood is a major staple of Liguria, as the sea has been part of the region’s culture since its beginning. Another important aspect of the culture is the beach. Tourists have been flocking to the Italian Riviera for decades to experience its calm, deep blue water.

Liguria is the coastal region of north-western Italy, where Genoa is the capital. Liguria is bordered by France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. It lies on the Ligurian Sea. This narrow strip of land is bordered by the sea, the Alps and the Apennines mountains. Mountains and steep cliffs that rise loftily out of the Ligurian Sea in the most northerly part of the Western Mediterranean.

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In the late 19th and early 20th centuries, the region’s economic growth was remarkable: steel mills and shipyards flourished along the coast from Imperia to La Spezia, while the port of Genoa became the main commercial hub of industrializing Northern Italy. During the tragic period of World War II, Liguria experienced heavy bombings, hunger and two years of occupation by the German troops, against whom a liberation struggle was led. When Allied troops eventually entered Genoa, they were welcomed by Italian partisans who, in a successful insurrection, had freed the city and accepted the surrender of the local German command.

Steel, once a major industry during the booming 1950s and 1960s, phased out after the late 1980s, as Italy moved away from heavy industry to pursue more technologically advanced and less polluting productions. Ligurian businesses turned towards a widely diversified range of high-quality and high-tech products (food, electrical engineering, electronics, petrochemicals, aerospace etc.). Despite this new direction, the region still maintains a flourishing shipbuilding industry (yacht construction and maintenance, cruise liners and military shipyards).

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A good motorways network (376 km, 234 mi) makes communications with the border regions relatively easy. The main motorway is located along the coastline, connecting the main ports of Nice (in France), Savona, Genoa and La Spezia.

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San Remo

The capital, Genoa, one of the most important ports in the Mediterranean and home to Christopher Columbus, was a powerful maritime state in the Middle Ages. Today, one can find impressive buildings, elegant mansions and churches — all of which bear witness to Liguria’s glorious past and which blend in perfectly with the modern city. Numerous historical treasures and be found throughout Liguria. Sanremo is one of Italy’s most famous bathing resorts and the place where the annual Italian pop music festival takes place. Other important cities in Liguria are: Imperia, Savona and La Spezia.

Genoa Port

Genoa Port

Visit Liguria in the video below:

The forests are covered with pine trees, providing the fresh pine nuts (pignoli) for Ligurian dishes. Mushrooms and chestnuts abound in the hills, as do rabbits and other wild game, making the region ideal for producing hearty and rustic country dishes. The warm Mediterranean air helps create good conditions for growing olives, wine grapes, corn, herbs (particularly basil), garlic, chickpeas, zucchini, potatoes, onions and artichokes. Because of its wide coastline, fish and shellfish are the predominant proteins used in Ligurian cooking, though the region shares its love of pork and pork products with both its Italian and French neighbors.

Pasta is important to the region’s cuisine. A small lasagna noodle originated here, made from chestnut flour, is still popular today. The innovative Ligurians were skilled in making do with locally grown ingredients, like chestnuts and chickpeas, to produce flours to use in pasta, polenta and bread. Today, wheat is fairly easy to import to the region, so it is now the primary ingredient in pastas and breads.

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Pesto sauce is popular as a topping for pastas and is widely consumed, since basil and pine nuts are so readily available. Fidelini, a local favorite pasta, cut long and thin, is the perfect base for light sauces. Other favorites include, trenette a form of flat, thin pasta similar to linguine and hearty gnocchi, both of which can be found on almost every menu.

High on the list of Ligurian specialties is the bread known as focaccia. This flatbread is not meant to be stored for any length of time, but rather is best eaten straight from the oven. Though usually baked plain, the region’s abundance of herbs are often combined and sprinkled on top. Cheeses, meats and fresh vegetables are other regional additions to focaccia. Ligurian focaccias have a dense texture, perfect for sopping up rich sauces or simply a great tasting olive oil.

Regional Favorites To Make At Home

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Ligurian-Style Focaccia

Ingredients

  • 1/2 cup  extra-virgin olive oil, plus more for greasing and brushing
  • 1 cup  warm water
  • One ¼-ounce packet active dry yeast
  • 3 cups  flour, plus more for dusting
  • 1 teaspoon  salt
  • 2 tablespoons  rosemary or thyme leaves

Directions

Oil a large bowl and set it aside. Pour the water into a medium-sized bowl, dissolve the yeast in the water and let stand until foamy, about 5 minutes. Stir in the oil.

Mix together the flour and 1 teaspoon salt in a large bowl and make a well in the center. Pour the yeast mixture into the well, then stir the yeast mixture into the flour with a wooden spoon until a slightly sticky dough forms.

Turn the dough out onto a floured work surface. Coat your hands with flour, then knead the dough until it is smooth and elastic, 2-3 minutes. Shape the dough into a ball, put it into the oiled bowl and roll it in the bowl to coat it lightly with oil on all sides. Cover the bowl with a kitchen towel and set it in a warm spot until the dough roughly doubles in size, about 2 hours.

Lightly oil a 7-by-11-inch baking pan. Turn the dough out onto a floured work surface and shape it into a rectangle to fit the baking pan. Put it in the oiled pan and pat the top down gently so it is even. Using the handle end of a wooden spoon, make regular rows of slight indentations across the entire surface, spacing the indentations about 2 inches apart. Cover the pan with a kitchen towel and allow the dough to rise for another hour at room temperature.

Preheat the oven to 450 degrees F.

Brush the top of the dough lightly with oil, then sprinkle with salt. Bake until golden brown, 20-25 minutes. (If desired, sprinkle 2 tablespoons rosemary or thyme leaves over the top of the focaccia after it has been in the oven for about 10 minutes.)

Serve warm or at room temperature and cut into wedges or squares.

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Cozze alla Maggiorana ed Aglio alla Ligure (Steamed Mussels with Marjoram and Garlic Ligurian-Style)

Serves 4

Mussels are plentiful along the rugged Ligurian coastline. Marjoram, a favorite herb in Liguria, is usually added to seafood dishes. Toss the mussels with 1 pound of cooked linguine for a first course.

Ingredients

  • 2 pounds mussels, scrubbed, beards removed
  • 1 tablespoon plus 1/2 teaspoon salt
  • 4 garlic cloves, chopped
  • 2 tablespoons minced marjoram
  • 2 tablespoons chopped Italian parsley
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons dry white wine

Directions

Soak the mussels in cool water to cover with 1 tablespoon of the salt for 30 minutes, then drain and rinse thoroughly a few times. This step is essential for ridding the mussels of any dirt or sediment.

Place the garlic, marjoram, parsley and olive oil in a 4-quart pot. Cook over medium heat for 2 minutes, stirring constantly. Add the wine, mussels and the remaining 1/2 teaspoon of salt.

Cover and cook until the mussels open, about 8 minutes. Discard any mussels that remain closed and serve hot, with the cooking juices.

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Ligurian Style Pesto Lasagna

Ingredients

  • Pesto, recipe follows
  • Besciamella, recipe follows
  • Butter, for baking dish, plus 2 tablespoons cut into small pieces for the topping
  • 1 1/2 (9-ounce) boxes no boil lasagna noodles
  • 1 cup freshly grated Parmesan cheese

BESCIAMELLA

  • 1/2 cup of butter
  • 1/2 cup of all-purpose flour
  • 4 cups of milk
  • Salt and pepper
  • Pinch of freshly grated nutmeg

PESTO

  • 4 cups of fresh basil leaves (about 4 oz)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup of pignoli
  • 5 garlic cloves
  • 1/4 cup freshly grated Parmesan Cheese
  • 1/4 cup freshly grated Pecorino Sardo or Romano Cheese
  • Salt and pepper

BESCIAMELLA

Melt the 1/2 cup butter in a pan over medium heat. Whisk in the flour.

Pour in the milk, whisking constantly, while bringing the mixture to a boil; simmer for about 15 minutes and season with salt and pepper to taste.

PESTO

Rinse the basil and separate the leaves from the stems.

Grate the cheeses and peel the garlic.

Combine the basil, the garlic, the pignoli and the olive oil in a blender and process until a paste forms. Add the cheeses, salt and pepper and blend until smooth.

MAKING THE LASAGNA

Preheat the oven to 400ºF. In a 13″ × 9″ x 4″ pan layer the ingredients as follows:

– a thin layer of besciamella

– cover with a layer of pasta

– a thin layer of besciamella

– 4 tablespoons of pesto, gently spread across the surface

– sprinkle the layer with 2 tablespoons of freshly grated parmesan

– cover with a layer of pasta

– repeat the layering until you use all the pasta

– top with a very thin layer of besciamella and remaining pesto, parmesan cheese and dot with the 2 tablespoons of butter

Bake the lasagna for 30 minutes. Let rest 10 minutes and serve with extra parmesan cheese.

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Italian Plum Cake

10-inch cake

Ingredients

  • 1 cup unblanched almonds
  • 1/2 cup sugar, plus 1/3 cup for topping
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter, melted
  • 2 pounds Italian plums, pitted and sliced thickly

Directions

Preheat the oven to 350ºF. Butter a 10-inch tart pan or springform pan.

Put the almonds and the 1/2 cup sugar in a food processor and pulse until the nuts are finely ground. Add the flour and salt and pulse once more. Transfer the mixture to a bowl.

Beat the eggs with the milk in another bowl and stir in the melted butter. Add the egg mixture to the flour mixture and whisk for a minute or two until the batter is smooth.

Pour the batter into the pan and smooth with a spatula. Arrange the plum slices on top on a circular pattern. Sprinkle the 1/ 3 cup sugar over the plums.

Bake for 40 to 45 minutes, until the top is golden and a paring knife inserted into the center comes out clean.



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