Liguria recipes

The geographical conformation of the Liguria region, sun kissed by the sun and the sea to the south and protected from the cold winds by the northern reliefs, as well as made beneficial and fertile by abundant rains, makes it a small but nevertheless rich region of raw ingredients of all sorts. The aromatic herbs - first of all the basil from which an excellent Genoese pesto is made - but also the sage, thyme, marjoram, rosemary and borage, find in this strip of land favorable soil for growing generously. In addition to the Genoese pesto, another symbol of Ligurian gastronomy is the farinata, a focaccia made with chickpea flour, but also many other dishes, especially based on fish.