'Farinata, pesto and formaggetta genovese are the ingredients of a new dish that sums up the taste of Liguria'
cuisine is imaginative, with delicate flavours and famous for being light. In
the video 'Liguria in a Bite', made during the professional training courses
for young chefs organised by Confartigianato and supported by the Region, Maria
Robaldo, a young 15-year-old student, with 'passion and creativity', talking
about herself and the job she is about to do, created a new combination by
bringing together three of the region's culinary excellences: pesto genovese,
farinata and goat's cheese from the hinterland.
is the queen of cold basil-based sauces known to all and 'farinata', a thin
cake made with chickpea flour, water, oil and salt, is one of the symbols of
Genoese street food as important as focaccia. The third star of the dish is a
simple goat's cheese but, as Renata Briano, food blogger, great expert in
Ligurian cuisine and testimonial of the training, says, it is a special product
because it is obtained with tenacity and sacrifice by Ligurian breeders in a
nature as uncomfortable and harsh as it is rich in aromatic herbs and with the
scent of the sea.
"Liguria in un boccone"