GASTRONOMICA’S TOUR OF ITALY: LIGURIA

Liguria region of the most known Italian region around the world, famous for its amazing food, of course, and for its beautiful coastal towns like Portofino and "Le Cinque Terre".

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Like any other Italian region, if you ever have the chance to visit this fantastic region, you cannot miss trying some of the most famous Italian food you can find around. Let’s see some of them together:

Canestrelli

Widespread in different areas of Italy, canestrelli are made with flour, sugar, butter, egg yolks and powdered sugar.

Farinata

A very low savoury pancake – created by mixing chickpea flour, water, salt and extra virgin olive oil.

Focaccia Genovese

This is one of the most popular preparations of Liguria: a sort of lightly salty bread covered with a mixture of water and extra virgin olive oil. Locally, they have it with a cappuccino for breakfast.

Focaccia from Recco

This is absolutely one of the food you can’t miss when in Liguria. This very thin focaccia is filled with crescenza cheese and you will definitely fall in love with it.

Olive Taggiasche

One of the most renowned and appreciated varieties in the world. Excellent to serve as an aperitif,essential for decorating the classic tomato and mozzarella or to enrich roasts or the focaccia’s dough.

Pesto sauce

Of course, the most famous product of this region. This worldwide famous sauce is made with basil (a lot of it), Pecorino cheese, salt, pinenuts, Parmesan cheese, garlic and olive oil. The ideal combinations? Pasta – trofie and trenette in primis – lasagna, timbales, pies and minestrone.

Let’s find out how to make some of these delicious delicatessens that this fantastic coastal region has to offer.

-FOCACCIA (ALLE CIPOLLE)-

INGREDIENTS

-250 g of flour

1 egg

15 g of yeast

1 glass of milk

2 large onions

parsley

50 g of butter

oil

salt

HOW TO PREPARE IT

Dissolve the yeast in a little warm milk, add enough flour to make a small sandwich and let it rise for about 1 hour. On the work surface, place the flour in a heap, shell the egg in the centre, add the leavened bun and enough milk to obtain a soft dough. Make it into a ball and let it rest for an hour.

Meanwhile, in a pan, let the butter melt and season the finely chopped onions, add salt and sprinkle with a little chopped parsley.

Add them, except for a few spoons, to the dough, working it quickly with your hands, then spread it on the bottom of a buttered pan, sprinkle it with the remaining onions, cover it with aluminium foil and bake in the oven at 180 ° for half an hour. Remove and serve hot.

-TROFIE AL PESTO-

INGREDIENTS

350 g of white flour

salt

pesto

HOW TO PREPARE IT

This is the basic recipe for making trofie which, when boiled, are generally seasoned with pesto.

Place the flour in a heap, add a pinch of salt and the water needed to obtain a rather firm dough.

Remove very small pieces from the dough and roll them into thin strips then make the Trofie shape by rolling it with your hand or with a butter knife.

They should be three or four centimetres thicker in the centre and thinner at the ends. Let them dry on a floured cloth. Boil the trofie in plenty of salted water to a boil. Finish the dish by mixing the pesto sauce with your handmade trofie.

You can enjoy pesto sauce also with our linguine rigate, they’ll help to hold the sauce beautifully!

-MASCARPONE FRITTELLE

INGREDIENTS

450 g of mascarpone

200 g of raisins

150 g of starch

2 eggs

1 glass of milk

15 g of baking powder

200 g of powdered sugar

1 orange

flour

vegetable oil

HOW TO PREPARE IT

In a bowl of warm water, let the raisins soften for few minutes.

In another bowl, mix the starch with the milk, eggs, 150 grams of the powdered sugar, the squeezed orange juice. Squeeze the raisin to get all the water out and lightly floured them. Add them into the mixture with the mascarpone and the baking powder, previously dissolved in a glass of warm milk.

Mix all the ingredients carefully and let the mixture rest for 30 minutes.

In a pan, heat plenty of vegetable oil and fry the mixture in small spoonfuls. Drain the pancakes as soon as they take on a slightly golden color and dry them on kitchen paper.

Arrange them on a serving plate, sprinkle with the remaining icing sugar and serve.

Buon appetito!

 

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