Cuisine of Liguria

Pesto (), also known as '''''', is an Italian paste traditionally made with leaves of Genovese basil, extra virgin olive oil, Parmesan (alternatively Grana Padano), , pine nuts, and garlic. It originated in the Ligurian city of Genoa and is used to dress pasta.

Focaccia is a flat leavened oven-baked Italian bread. It is similar to a flatbread called () in Roman cuisine.

Penne () are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour.

Linguine (), sometimes anglicized as linguini, is a type of pasta similar to fettuccine and trenette, distinguished by its elliptical rather than flat section. Around about in width, it is wider than spaghetti, but less wide than fettuccine. Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well.

Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of Nice. It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).

thumb|Madeleines A génoise (, , ; usually spelled genoise in English), also known as Genoese cake or Genovese cake, is a French sponge cake named after the city of Genoa and associated with French cuisine. Instead of using chemical leavening, air is suspended in the batter during mixing to provide volume.

Farinata (), socca () or farinata di ceci is a type of thin, unleavened pancake or crêpe made from chickpea flour.

Capellini (; ) is a thin variety of pasta, with a diameter ranging from . It is made in the form of long, thin strands, similar to spaghetti. (, ; hence, in English) is even thinner, with a diameter ranging from . It is often sold in a nest-like shape.

Trofie (), less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy.

Italian seafood salad

culinary traditions of Liguria

Corzetti or croxetti ( or ) are a type of pasta typical of the Ligurian cuisine of northwest Italy, and also traditional in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. The name itself derives from a 14th-century Genoan coin, the corzetto.

Trenette () is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine. Trenette is the plural of trenetta, but is only used in the plural and is probably a diminutive of the Genoese trena, meaning 'string'. The pasta is most commonly 3.5 – 4mm in width and roughly 1.5mm in thickness. Trenette is commonly served in the form of pasta served with pesto, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.

fruit cake from Genoa, Italy

Buridda is an Italian seafood soup or stew originally from the Liguria region of Italy. Some preparations may be slow-cooked, while others are cooked in a relatively short amount of time (9–10 minutes). It has also been described as a stew, or as similar in texture to a stew.

type of pasta

() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by .

thumb|Sardenaira Sardenaira (also known as pissalandrea, ''pizza all'Andrea, piscialandrea, pizzalandrea, pissadella or sardenaira) is a pizza dish, without cheese, from the Liguria region of Italy. It is very similar to the pissaladière''. Although termed a pizza, some consider it more akin to a focaccia.

Bagnun is a soup, with anchovies as the primary ingredient, which originated in the 19th century near Sestri Levante, in the province of Genoa, Italy.

Italian peasant dish

Gianchetti (also bianchetti, poutine in Nice, nonnat in Provence) are the whitebait of fish of the Mediterranean (sardines and anchovies, etc.), caught with special nets in the early months of the year. The relatively low catch means that the prices at market are rather high, even in comparison to other whitebait. Since the 1990s frozen gianchetti have also been available.

protected designation of origin

thumb|upright 0.8|Bruss from Liguria (Mendatica) packed in a plastic bowl thumb|upright 0.8|Bruss on a Triora bread slice Brös (also Bros, Bross, Brus or Bruss) is a Piedmontese and Ligurian preparation of cheese and grappa which, in former centuries, was typical of the peasant cuisine of the Upper Langa and West Liguria. Its pungent flavour gave rise to the proverb “Only love is stronger than Brös”. It has been conjectured that its name derives from Bresse.