Restaurants Liguria is the list of all the restaurants in Liguria. we divided them by province in order to offer the user a wide selection of everything the area has to offer.
We are proposing the detailed guide to restaurants Liguria which in turn are divided by type.
List of the best restaurants Liguria divided by province and cities to provide the visitor a detailed food and wine guide in Liguria.
The restaurants Liguria marry a cuisine inspired for most of her recipes from the Mediterranean diet. The typical Ligurian cuisine is in fact the combination of seafood dishes with local produce. Dishes simple at first sight, in their flavors enhanced by the use of many herbs that grow wild throughout the country.
Restaurants Liguria: The real mediterranean cuisine.
Among the typical Ligurian valuable products is definitely the olive oil, base and main condiment of the most popular dishes of the Ligurian cuisine. One of the restaurants Liguria is a poor cuisine, characteristic of country people, mountaineers and sailors. A tradition based of simple, common and cheap food, which has nevertheless become expensive, sophisticated and full of ancient glories.
Ligurian cuisine is permeated by the scent of basil in a mortar with oil, garlic, cheese and pine nut pesto becomes. The tasty Italian sauce that accompanies it, trofie, trenette and many varieties of pasta for first tasty and quick meals. Definitely the fish is often the protagonist in the Liguria restaurants recipes. Since Cappon lean until you reach the stockfish brandacujon. But there are also many dishes made of vegetables, meat loaf from green beans to many pies. Among these pasqualina cake and pie borage. And then the cake, perhaps between all that of Recco is the most popular. then we will find the sardenaria and gruel, of great variety and traditional recipes.
As for the desserts, restaurants Liguria serve scallops, gobeletti, macaroons with almond paste and the well known Lagaccio biscuits. A typical Ligurian cake is pandolce. This is the version of the Genoese panettone, prepared by hand with firmer texture and less yeast, and very rich with raisins and candied fruit.
