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Explore Italy: Liguria
Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. The region of Liguria is also known as the Italian Riviera and is well marked as a major tourist spot with famous resort towns sprinkled among the fishing villages and rocky coastline. Liguria occupies a thin stretch of coastline from Italy's western border with France, following the Mediterranean coastline south and east to its border with Tuscany. To the north and east, coastal mountains separate Liguria from Piedmonte and Emilia-Romagna. This incomparable geography of mountains and sea has produced a climate and landscape that you would expect much further south in Italy. Palm trees, citrus fruits and olives share the terraced growing space with Liguria's famous flower industry and more common northern species like chestnuts. Liguria is separated into two "Rivieras", the Riviera di Ponente to the east and the Riviera di Levante to the west with the Ligurian capital of Genoa separating the two. In the past the Riviera di Ponente was the more famous side, with famous resort towns like San Remo, however writers, artists and tourists alike have discovered the jewels of the Riviera di Levante such as Portofino and the Cinque Terre.
Liguria's food is representative of its climate, using many ingredients that would be considered southern. The generous use of garlic, olive oil instead of butter or lard and tomatoes are all imitated of the cooking from south of Rome rather than Liguria's location closer to France than Naples. The most famous of all culinary masterpieces from Liguria is its basil Pesto sauce, served with either Trofie (favored in Cinque Terre) or Trenette (favored in Genoa) pasta. Wheat, chickpeas and chestnuts are all used to make flour for both breads and pastas. The olive oil of the region is known as Riviera Ligure and is protected by a PDO designation. Seafood plays a important role in the local diet with fresh caught anchovies being a favorite antipasti or main dish. Swordfish, Tuna, Sardines and Sea Bass are also popular fish. Rabbit, and Veal are found in popular meat dishes including Tomaxelle (Veal rolls), Coniglio in Umbido (Rabbit stew). The rocky coastline of Liguria is does not give much room for cheese production, but imports from other regions of Italy have been incorporated, most notably the use of Parmigiano-Reggiano for the making of Pesto. Sheep's milk Pecorino and also Ricotta is also used. Ligurian desserts include Pandolce Genovese, a sweet bread made with candied fruit, raisins and nuts, and sweet pizzas made with walnuts, chestnuts and candied fruit.
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