Specialities.
The specialities of Ligurian cuisine are made to
traditional recipes with typical regional products.
Liguria is especially famous for its wines and for
the olive oil that is mainly produced in the province
of Imperia and other centres in the provinces of
Savona and La Spezia.
Among the best-known and loved dishes throughout
the region of Ligurian are pansoti, trofie, pesto,
frisceu, focaccia with cheese and farinata.
The hinterland and coastal areas compete in the
production of quite varied local dishes in which,
together with the wine, oil and vegetable produce
of the Albenga plain and the Sarzana area, there
are delicacies such as Conio white beans, Riva Ligure
and San Remo artichokes and Vessalico and Borgetto
Arroscia garlic. Among the seasonal produce are
mushrooms, woodland fruits, hazelnuts and truffles
from the hinterland area. The municipalities of
the hinterland are also where the production of
cheeses, milk, meat and cooked meats is concentrated.
The coastal communities are above all producers
of fish specialities: there are mussels from La
Spezia, crab and lobster, tuna, anchovies and all
sorts of fish from Camogli, Imperia, Monterosso,
Noli and Santa Margherita Ligure. The speciality
of Alassio are the fish specialities of so-called
"salumi di pesce", "bottarga"
and "mosciame" made with tuna.
