Genoa and Liguria Cuisine - by food author Howard Hillman

Genoa Cuisine

Italian cuisine guide

Genoa and
its region Liguria

a concise guide
for diners & travelers

Seafood plays a major
role in the cooking of
Genoa and Liguria

The regional cuisine is very dependent on the sea as Liguria is mostly mountainous, not ideally suited for farming and cattle grazing.

Herbs are important, too

Throughout Liguria, herbs are generally used with a free hand, spices with a stingy one.

Famous specialties
of Genoa and Liguria

Burida

A seafood stew made with various fishes. It's Liguria's best known seafood specialty.

Pizza all' Andrea

This pizza is easily distinguished from the Neapolitan variety by a generous topping of olives.

Torts Pasqualina

A flaky spinach and cheese Easter pie.

Pesto

Originated in Liguria

The region of Liguria is the birthplace of Pesto, that fragrant, thick, green sauce that is now prepared by cooks around the world.

How pesto is authentically made

Pesto is made by pounding its ingredients together with a pestle (hence, the name) in a mortar. The essential ingredients are basil, garlic, Parmesan and Sardinian ewe's milk cheeses, along with pine nuts and olive oil. This last ingredient, olive oil, is Liguria's chief cooking oil and creates one of the several exceptions to the "butter in the north" rule.

How Ligurians use pesto

They have discovered many ways, including liberally adding a dollop on their Trenette (egg noodles), as well as on their versions of Minestrone (soup) and potato flour Gnocchi dumplings.

Wines of Liguria

Although Ligurian wines are only fair in quality, the Cinque Terra sub region of Liguria a conversation piece. Some of its vineyards are reachable only by boat or cliff pathway along the steep, rugged coastline.

Best city for gourmets

Genoa is the top all around food city in Liguria. Criteria include cooking, food markets, cooking ingredients, cooking schools, beverages, dining and restaurants. La Spezia is the runner-up.