Local cooking in Liguria varies from place to place, and cooking methods reflect the characteristics of this land bordered by the mountains and the sea.
The recipes are light, low in fat but rich in flavor, thanks to the clever use of aromatic herbs grown along the coast and enhanced by the delicate extra-virgin olive oil produced in Liguria.
The typical recipes of Ligurian cuisine are based on a number of basic ingredients: mushrooms and vegetables like borage, used in pasta fillings; basil, the key ingredient for the famous pesto sauce; pine-seeds and olives harvested from the trees, which are also used to make extra virgin olive oil and pâté; local seafood, fished daily in Camogli, Santa Margherita Ligure and Sestri Levante. Local specialties include a numerous variations of the typical Ligurian focaccia, Recco cheese focaccia, pansoti (stuffed pasta) with walnut sauce, vegetables pies, and traditional stuffed vegetables, are combined with light and tasty fish dishes and accompanied by the best Ligurian red and white wines.
New adventures in the world of gastronomy are available each day thanks to the talented chefs who not only painstakingly prepare traditional recipes, but experiment with innovative ideas applied to local cuisine in an never-ending quest to heighten the pleasures of the table.