Cuisine

An abundance of fresh ingredients, from vegetables to fish, is deeply reflected in the region’s cuisine. The hills of Liguria are home to olive groves, fruit trees, truffles and nuts. The results - such staples as olive oil, fruit cakes, pheasant with truffles, and hazelnut-based chocolates. To the south, the Mediterranean sea provides the inspiration for robust seafood dishes.

As for meats, pork is also popular, but beef, on the other hand, has had its ups and down.  When Bovine Spongiform Encephalopathy (BSE), affectionately termed “mad cow disease”, found its way to Italy in 2001, beef importation was banned from England and France. With the prices up, Italians ate less beef. November of this past year marked the reintroduction of beef from England. On a lighter note, deli meats, like prosciutto and salami, are fantastic for picnics and always available.

We’ve included some links below to sites that deal with the gastronomy of Liguria and give ample recipes.