Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Narrow natural amphitheater between seas and mountains, You Liguria is the only Italian region to have Alps, Appennineses and sea, and it is only the territory of the north of the Country to enjoy some moderate climate of the Tyrrhenian sea drawing benefit from the proximity to the sea and from the protection to the north of considerable mountainous chains.
This, together with the commercial and historical tradition in Genoa, you/he/she has created a kitchen and a gastronomy that it harmonizes the products of the wood of the garden and of the sea.
A harmony among green and blue made of delicate equilibriums among which you/they detach products of exception what the sweet oil of olive, the savory vegetables and the delicate and perfumed wines.
The cultivation of the ulivo guarantees a qualified production of oil among which some points of diamond for Italy as that drawn by the olive taggiasca, of slim taste, refined and never aggressive. It has a light aftertaste of pinolo and almond, and it is not only able to respect but also to exalt the perfumes of the grass, the freshness of the vegetables and tastes of sea. The kitchen ligure is primarily of "thin", almost vegetarian, been born by the demand to exploit to best any available ingredient.

The most known ingredient is certainly the basil, a small seedling from the as many small leaf that, who knows what wise hand, has united in exemplary marriage with the pinolis, the oil of olive, the garlic and the cheese nuisance, giving life to the raw sauce for more known pasta, Your Majesty the "I Crush." The origins of the I crush they are ancient and for some verses unknown but here are some historical signs.
Another green element they are the stuffings, both for fresh pastas as pansotti and ravioli, and for cakes as the legendary one "Pasqualina" and for the known belly of calf full call "Top to the Genoese." The Kitchen ligure is also blue poichémarinara, with fishes and rock-cliff shellfishes and depth of the Gulf Ligure. Blue Pisces as the anchovies, the orate and the splendid bianchettis, or

Among the particularities we find the farinata, a sort of thin flour bun of ceci or wheat that is consumed warm, also in the road, in any moment of the day, a diffused habit, a sort of fast-food to the Italian with few and healthy ingredients: flour, oil of olive, salt and water. A chapter apart it would deserve the known one and apprezzatissima pizza bread. The famous pizza bread is for the Liguris a myth, a symbol, a daily rite. From the unmistakable taste, it is a way to feel an everything one with the beauties of the Liguria. It will be the water, the climate, the good oil... but nobody to the world succeeds to make the pizza bread as to Genoa and in Liguria. All it takes is going out of the regional confinements to observe as weak as rough attempts of imitation

of the noble one "fugassa." Also the wood ago his/her part, contributing to furnish ingredients as the chestnuts, the mushrooms, the black hypocrites and the fruits of wood that are present in abundance in the typical kitchen ligure.
In conclusion the gastronomy ligure, fruit of non common intelligence, is essential kitchen, lacking from spice or aggressive tastes, revealing the thought that sustains her/it and a kitchen showing himself/herself/itself among the most actual of the peninsula.