- Extravirgin olive oil with Eastern Riviera Ligure Olives DOP
There are several varieties of olive trees along the whole Ligurian coast line, among which the Lavagnina type olive trees are grown at Olivenere.
These produce a special olive oil with low acidity and a fruited taste where delicate sweetness and spicy bitterness are mixed.
This kind of olive oil is easily digestible and has antioxidant abilities, preserving bone's health, but most of all it is exquisite. .
Products of the region
- Monterosso’s anchovies
Area of production: Cinque Terre, along the coastline between Punta Mesco and Punta Cavo.
The special geographical position and hence the relative weather conditions impose the perfect degree of salinity of sea water for the -bread of the sea- or anchovies.
In the Ligurian tradition these fish are prepared in a whole range of different ways, among which in salt, in olive oil or stuffed.
It is a typical product of the Genoese inland, a special kind of ham made out of both pork and beef.
The optimal way to eat it is in thick slices on a warm piece of bread.
This salame has a particular taste coming from of a seasoning split in different stages.
For a few days it is kept in a room being heated by a chimney in which durmast wood is burnt; afterwards, for two or three months, it is exposed to dry air in a room where temperature and humidity are kept under control.
Chestnuts drought in the Calizzano and Murialdo’s -tecci-
The drying process of chestnuts happens in small stone and wooden constructions called tecci for about two months.
Followingly, fruits are used for several recipes, such as castagnaccio, a sweet dessert prepared using chestnut flour, raisin and pine nuts.
Recco’s cheese focaccia
The thin and crunchy puff pastry together with the regional cheeses, such as -prescinsêua-, are the distinguishing characteristics of Cheese Focaccia, which, on a national scale, is important enough to be awarded with the IGP mark (Protected Geographical Origin).
The tradition requires pesto to be prepared using a marble container, a -mortaio-, and a special round wooden stick called -pestello-.
The recipe of pesto includes small leaves of basil, garlic, salt, parmisan, pecorino cheese and olive oil coming from the Ligurian Riviera.
Pansoti in walnuts sauce
Pansoti are a delicious kind of tringle shaped ravioli (stuffed pasta), stuffed with different types of vegetables, cheese and eggs.
The regional tradition wants them eaten with a fabulous sauce made of crushed walnuts.
This a soup made of fish cut in pieces, in which olive oil, pine nuts, capers, mushrooms and parsley are added.
It is very tasty and should be tried dipping bread in it.
Farinata is true Ligurian specialty and is a fluten free recipe prepared using chickpea flour, water, extravirgin olive oil, salt and rosemary.
According to the Ligurian tradition, it can be cooked with onions or artichokes on top as well as fresh cheese.