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15/06/2016 - Anna   Wrote:
D'orata?...
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02/08/2015 - Rikma   Wrote:
Thank you for the recipe and for the information. ...
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08/02/2015 - Manuela   Wrote:
Fatte per la prima volta da buona veneta mi ciment...
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15/12/2014 - riccardo   Wrote:
Il piatto romano più buono!!!! SPAGHETTI ALLA CARB...
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22/10/2014 - loredana   Wrote:
provati alla pasticceria ''obama'' un viaggio i...
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Recipes of Liguria, Mediterranean cuisine


The Ligurian cuisine includes fish and vegetables, olive oils, wild herbs (basil, marjoram, sage, rosemary, thyme, bay leaves, ...), fish and game

The Ligurian cuisine has its roots in the land and in the sea , but also in the Mediterranean countries of its former colonies , the plates of the Genoese kitchen and Ligurian depart from what the area offers , so Genovese pesto made with basil typical from Prà on pasta or put in the vegetable soup, savory pies, such as Easter cake, fillings and Ligurian focaccia al formaggio di Recco. The contrasts and the use of spices and salt that has emerged since ancient times before anywhere else, so you know the goodness of genoese focaccia and the use of conservation as salted anchovies. The use of wheat and imports coming from the eastern colonies allowed you to create the famous trenette (avvantaggiate), the Trofie or trofiette Recco, the corzetti, the mandilli (handkerchiefs), but also the use of chickpeas, typical of the Greek and Turkish cuisine: chickpeas zemino , and the famous porridgeand panissa and Mescci�a the soup of legumes and cereals of Arab origin adopted by always in the Gulf of Poets (La Spezia) finally the use of fish in all its variations, dall'acciuga stoccafisso coming from trade with northern Europe (stokke accommodated).

The latest recipes told


Cuttlefish with chard in zimino

Cuttlefish with chard in zimino



Liguria is a land divided between sea and mountains. A strip of land that produces exceptional products and receiving the gift of precious flavors from the sea. Cuttlefish with chard, cuttlefish in zimino, are one of the wonderful traditional recipes from Liguria where sea and land come together in a delicate and tasty dish. The softness of the chard wraps the smell and texture of the cuttlefish. A wonderful dish to enjoy with a slice of toasted bread and a glass of cold white wine.


This course is: Main Course , is a typical course made in: LIGURIA
Difficult to prepare: EASY
The time to prepare this course is:



 

Pasta with pesto

Pasta with pesto



With just a few ingredients in a few minutes, you can prepare one of the most popular sauces of Italian gastronomic tradition ... the Genoese pesto. For a good pesto ingredients and their qualities are fundamentals. To be an authentic Genoese pesto you should use the basil from Pra, extra virgin olive oil from Liguria, the Italian pine nuts, pecorino Fiore Sardo, Parmigiano Reggiano, the Vessalico garlic and coarse sea salt.


This course is: First Course , is a typical course made in: LIGURIA
Difficult to prepare: EASY
The time to prepare this course is:



 

Chickpea farinata with smoked provolone and boiled ham

Chickpea farinata with smoked provolone and boiled ham



"Farinata" is a typical pancake from Liguria, provolone a kind of Italian cheese, and everybody knows the Italian ham, “prosciutto cotto”.


This course is: Main Course , is a typical course made in: LIGURIA
Difficult to prepare: EASY
The time to prepare this course is:



 

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