Liguria cooking offers simple dishes, characterised by delicate aromas. Its fundamental ingredients are aromatic herbs, fish, greens, white meats and extra virgin olive oil. It goes without saying that Liguria’s most famous dressing is Pesto, traditionally served with Trofie or Trenette (two styles of pasta) . Also very famous among the entrées are Pansotti (pasta) with walnut dressing, Minestrone alla Ligure (vegetable soup), Minestra di bianchetti (fish soup) and Ravioli Genovesi. Fish, either fresh or preserved, is used to make soups and other tasty dishes, Cappon Magro, Stuffed anchovies, and Buridda di Seppie (squid). Rabbit is the main meat dish. Very popular are vegetable pies, especially asparagus pie and artichoke pie. Farinata (chickpeas flour focaccia) and focaccia di Recco (cheese stuffed focaccia) are also renown. Finally, among the sweets, we must remember Amaretti di Sassello (apricot kernel cookies).
Typical products of Liguria
- Acciughe Sottosale del Mar Ligure → Riviera Ligure di Ponente Pigato
- Basilico Genovese DOP
- Cappon Magro → Cinque Terre Costa de Sera
- Chinotto di Savona
- Focaccia al Formaggio di Recco IGP → Golfo del Tigullio Portofino Bianchetta Genovese
- Miele della Liguria
- Pandolce Genovese → Cinque Terre Sciacchetrà Riserva
- Pesto alla Genovese → Riviera Ligure di Ponente Pigato
- Riviera Ligure Olio Extra Vergine di Oliva DOP
The Officine Turistiche‘s activities in Liguria
A short guided hike to get to an unforgettable view of Portofino. At the end of the hike you’ll have the chance to enjoy a guided oil and wine tasting. An agronomist will reveal the secrets about the products by pairing them with bruschette, sauces, patch-fresh cherry tomatoes, olives in oil, and vegetable pies. This is anopen air activity to get to know the products from the hills surrounding Portofino.
From a trading post in Portofino, in the western part of the Tigullio Bay, you will hike an easy trail, with views on the headland, to get to where basil grows, the prince ingredient for the Genoese Pesto. After the hike, you’ll be given the necessary ingredients and a mortar, and guided by a chef you’ll make pesto with your own hands. Lastly, you’ll be offered a pesto tasting accompanied by lemonade or nostralino wine. This wine is made withvermentino and genoese bianchetta grapes which are hand harvested in 20-kilo crates on the hills facing the Tigullio Bay, between Portofino and Sestri Levante.