LIGURIA: TYPIVAL FOOD

PESTO ALLA GENEOVESE typical product most famous of Liguria. Marble mortar, wooden pestle, elbow grease and seven fundamental ingredients: this is what makes Genoese pesto unique and inimitable. PANSOTI: It is the older sister of Genoese pesto, mixture of garlic, oil and salt prepared in large quantities by the marine crews in the period of the Serenissima Republic of Genoa; BACCALA: 'with chopped onions, finely chopped tomatoes, clove of garlic, chilli ... CHICKPEAS FLOUR: typical of all Liguria (but also widespread in some parts of Piedmont and Tuscany); PANISSA: beloved local street food always based on chickpeas; PASQUALINA CAKE: very thin sheet of dough - made of 33 layers, with reference to the years of Jesus when he was crucified - and a filling based on chard, hard-boiled eggs; FLAT BREAD: a dough composed of soft wheat flour, water, brewer's yeast (which over the years has replaced the mother yeast), salt and plenty of oil. PHOTO PIXABAY