Liguria
Liguria is a coastal province in Northwestern Italy. Because of its 200 mile-long coastline reaching to the South of France, the province is known as the Italian Riviera.
With this long coastline, fish and shellfish of course factor into the cuisine. In general the preparations are simple, as Italian fish cookery usually is. The fish is often finished with nothing else but a drizzle of lemon juice and extra-virgin olive oil, of which the region is a major producer.
Liguria is a fertile region, and olive, lemon, and almond trees prosper. Many different herbs grow across the region, in particular a variety of basil native to the region. The abundance of basil leads of course to pesto – it is an important part of the cuisine of the region and its capital, Genoa.
Genoa, situated on the coast near the center of the province, divides the Italian Riviera in two. On the east side, it is known as Riviera Levante (of the rising sun), and on the west, Riviera di Ponente (of the setting sun). The city was the birthplace of Christopher Columbus, and at one time in history controlled a trading empire reaching to North Africa and to Syria. Today, it remains one of Italy’s two most important ports, along with the city of Bari in Puglia.
Recipes from Liguria:
- Italian Summer Minestrone Soup with Pesto
- Sautéed Chicken Livers with Onions and Artichokes from Liguria, Italy
