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The Ligurian cuisine |
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In a region where sea and
mountain are met are present a
various kind of plates. Many
from earth like troffie,
farinata, genovere trippa or
mesciua of La Spezia.
The Ligurian Cousine is
intelligent and careful, able to
take advantage of every element
that the earth, |
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the sea and the job of the man produce.
In this region, wide plains do not exist
and therefore they are not present
breedings of cattle. In the popular
cousine, therefore, there isn’t a large
use of pork and cattle meat. In Liguria
grows domestic and wild grass like the
rosmarino, the maggiorana, the thymus,
salvia, the borragine and an exceptional
basil, from the leaves wide and perfumed
that it is the ingredient base for a
green sauce that has gone around of the
world: the “pesto”. But there are also
sea plate like anchovies, small white
fishies, moon fish, golden fish,
branzini |
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