The Ligurian cuisine is crossed by the scent of basil that in the mortar together with oil, garlic, cheese and pine nuts becomes pesto, the tasty Ligurian sauce that accompanies, trofie, trenette and numerous varieties of pasta for delicious and quick pasta dishes. Fish is often the protagonist in the typical recipes of Ligurian cuisine, from the lean cappon – born to recover leftovers – to the brandacujon stockfish. But we also find many dishes based on vegetables, from the meatloaf of green beans and rustic cakes such as the pasqualina cake and the borage pie. And then the focaccia, and among all that of Recco, the sardenaria and the farinata recipes of great variety and tradition.

Pesto genovese