Liguria Italian Cooking

Liguria | Genoa & the Italian Riviera

Ligurian cuisine is shaped by steep coastal geography, limited farmland, and a cooking tradition built around olive oil, herbs, and restraint. In Genoa, dishes like pesto alla Genovese and trofie al pesto define the region’s herb-driven approach, where raw sauces rely on balance rather than heat. Along the Riviera, Recco is closely associated with focaccia di Recco, highlighting Liguria’s bread tradition, while coastal towns contribute simple seafood and vegetable preparations. Together, these centers define Ligurian food as clean, aromatic, and deliberate—focused on freshness over richness.

Key Ingredients in Ligurian Cuisine

Ligurian cuisine is defined by olive oil, fresh herbs—especially basil—and seafood, supported by garlic, pine nuts, and seasonal vegetables. Wheat-based doughs and legumes appear frequently, reflecting practical coastal cooking. Ingredients emphasize aroma, freshness, and restraint rather than richness.

Key Techniques in Ligurian Cooking

Ligurian cooking is about doing less—and doing it correctly.

• Sauces & Bases
  Uncooked and lightly worked sauces rely on emulsification and balance rather than heat, preserving aroma and freshness.
  You know it from: pesto alla Genovese
• Bread & Dough
  Simple doughs are mixed and baked to create flatbreads that serve as both structure and centerpiece.
  You know it from: focaccia ligure
• Baking
  Filled and layered doughs are baked quickly to achieve crispness without heaviness.
  You know it from: focaccia di Recco