Genovese fish soup, usually containing a purée of whiting and flounder, as well as tomato, basil and herbs.
Sauce from Liguria, usually served on pasta; made of fresh basil, pignoli nuts, pecorino cheese, and olive oil.
Ligurian salad with cardoons, cucumbers, tomatoes and olive oil.
Ligurian pasta shaped into coin-like rounds and embossed with a pattern much like a coin.
Ligurian chickpea flour pancake.
Ligurian spaghetti cooked in tomato sauce.
Ligurian fresh soft cow’s, goat’s or ewe’s milk cheese lightly ripened.
Ligurian pasta dumplings whose dough is rubbed through a grater.
Fresh anchovies cooked in tomato sauce, a specialty of Liguria.
Ligurian codfish and vegetable fritters.