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The regional staples of Liguria are pesto, focaccia and farinata. These culinary delights generously deploy extra virgin olive oil and flavorful aromatic herbs grown on sun-drenched balconies.
English: Vernazza town in Liguria, Italy. Vernazza is in the cinque terre region. Français : Le village de Vernazza, dans les cinque terre, en Ligurie (Italie). (Photo credit: Wikipedia)
The farinata is a thin layer of chickpea dough cooked in a wood-fired oven and is usually accompanied with dry white Ligurian wines like Vermentino, Bosco or Cinque Terre. The Ligurians eat farinata with olives and local cheeses like toma, bruzzu, mollana, tomassu and zunca.
Liguria (Photo credit: Wikipedia)
Ligurians prepare their basil-infused pesto to accompany regional pasta like trofie made from chestnut flour. In Liguria enjoy some pansoti, a meatless stuffed ravioli drizzled with walnut sauce. This sea-faring area offers a fish soup called ciouppin prepared with dried cod and cuttle fish.
Farinata in Liguria, Italy. Français : Farinata en Ligurie, Italie. (Photo credit: Wikipedia)
For dessert try some Pandolce alla Genovese with raisins, pine nuts and candied fruit. This pairs well with the Ligurian Sciacchetra dessert wine.
Riomaggiore and Cinque Terre seen from the access road (Photo credit: Wikipedia)
There are interesting Ligurian events in October: the San Remo Rally, the International Boat Show in Genoa where you can celebrate Christopher Columbus‘ birthday or Vino con Vista in Dolceacqua. Liguria will exceed your travel expectations and you may never want to leave this delightful slice of heaven on earth. To learn more about Italy visit www.vino-con-vista.com.
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