Flavours from Liguria

History, culture and geography distinguish the cuisine of one region from another. La semplicità, i.e. 'simplicity' characterises Italy's famed gastronomy. Simple and fresh ingredients are the key to Italian cuisine. Geographically, the coastal region of Liguria forms a long narrow crescent along the Ligurian Sea towards the northern part of Italy. Here it deserves a mention that Liguria is the only Italian region that borders with the sea to the south, the Alps to the north, and the Apennines to the east. Liguria shares its western border with France, and the eastern and northern side of Liguria are flanked by Italian regions of Piedmont, Emilia-Romagna and Tuscany, which have had influences on the local culinary culture of the region.

A Sumptuous Journey

Liguria's terrain and climatic conditions are suitable for growing mushrooms, pine nuts and chestnuts. The geographical conditions of Liguria are also favourable for growing olives, producing exceptionally light flavoured oil, wine grapes, corn, basil, garlic, chickpeas, zucchini, potatoes, onions and artichokes. Liguria is endowed with a wide coastline, which makes fish and shellfish the main protein sources used in Ligurian cooking.

While wheat is grown in small quantities in the region, pasta is an important element of Liguria's culinary character. It is said that a type of small lasagna noodle owes its origin to Liguria. It is made of chestnut flour, and it is still popular. The people of Liguria are skilled in creatively using locally grown ingredients which include chestnut and chickpea, to produce alternate products to use in their pastas, polentas and breads.