Light and inventive, with fish and vegetables, Ligurian cuisine is one of the oldest and most modern in the world.
One of
the symbols of Genoa and Liguria at the table is Pesto, the world's most famous
cold sauce. Pesto sums up the great culinary skill of the Ligurians, a few high
quality ingredients so well balanced that they create an enchantment for the
palate.
Ligurian cuisine is light and imaginative in its combinations,
preferring extra-virgin olive oil from its olive trees and vegetables that are
never lacking even in the most elaborate and famous dishes such as torta
Pasqualina, pansotti or cappon magro, a triumph of fish, shellfish and seasonal
vegetables.
The wines are noble and full-bodied, and Schiachetrà, the raisin
wine of the Cinque Terre, accompanies and enhances desserts such as canestrelli
and the classic pandolce alla genovese.
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