To many, Liguria is the land of pesto sauce, Portofino, focaccia, and the Cinque Terre. But Ligurian foods (and the landscapes for that matter), extend far beyond the obvious. Here's a look at six essential Ligurian eats to look out for next time you're in that neck of northern Italy nestled along the Mediterranean between France and Tuscany.
1. Chinotto di Savona
While the plant is native to China, it has grown along the sunny coast between the towns of Varazze and Finale since the 16th century. Protected by the Slow Food Presidium, these small fragrant citrus fruits are consumed candied or in syrup.
2. Purple Asparagus from Albenga
This large caliber and intense purple asparagus is another Slow Food Presidium food. It's produced on the Albenga plain, which is located in the province of Savona on the western side of the Rivieria. It has a soft and buttery consistency, which is enhanced by very short cooking. It's usually just seasoned with a drizzle of local extra-virgin olive oil and a pinch of salt.
3. Pesto Sauce
Pesto is not only one of the most famous Ligurian foods, but one of Italy's most famous as well. It's made from basil (young and smaller leaves; the basil grown in Pra' is the most preferable), salt, pine nuts, garlic (one clove for every thirty basil leaves), aged Parmigiano Reggiano, Fiore Sardo, and extra-virgin olive oil from the Ligurian Riviera. The ingredients are pounded together in a marble mortar with a wooden pestle, resulting in a raw, fragrant sauce with a fresh and delicate flavor.
4. Taggiasche Olives and Extra-Virgin Olive Oil
Named for the village of Taggia, these small and fleshy olives are widespread throughout western Liguria. They're often soaked in oil for an aperitivo or used to flavor sauces, meats, and fish.
They also give a sweet and fruity extra-virgin olive oil with a spicy finish characteristic of the Riviera dei Fiori and Riviera sub-areas from the western Savona area, which lies in the DOP Riviera Ligure.
5. Garlic of Vessalico
Another Slow Food Presidium ingredient, this garlic is grown in the Arroscia Valley at the foot of the Alps. It has an intense aroma, but also a delicate flavor that makes it ideal for the preparation of Genoese pesto.
6. Rose Syrup
An elixir of yesteryear, this rose syrup is reminiscent of the ladies who would spend their afternoons conversing in city lounges. The traditional Genoese recipe requires the petals to be infused in water, sugar, and a little lemon. Diluted with cold water in summer, it becomes a thirst-quenching and refreshing drink. When sipped hot during winter, it's a lovely remedy for a cold. Its refined flavor makes it ideal for pastries as well as an excellent cocktail ingredient.
Cover Photo by Rainer Binder/ullstein bild via Getty Images