Can you think of Italian food and not think of Liguria foods? I would argue that you can’t, but let’s try. Think of the most iconic foods of Italy. Are you dreaming of olives? Basil? Oily, delicious focaccia? If any of those come to mind, you, my friend, are thinking about Liguria foods.
After traveling around most of Italy and living there for many years, Liguria is one of my top food regions. Don’t get me wrong, many places in Italy have delicious foods, but something about Liguria foods stick with you long after you’ve left. When I arrange Italy travel services to the region, I ensure my clients know all the traditional dishes that make up Liguria foods so they can taste it for themselves.
Maybe it’s because the region’s geography is reflected in the Ligurian cuisine: fresh seafood from the sea and lots of aromatic herbs from the hills. Or maybe it’s because Liguria traditionally was a melting pot of various cultures, thanks to the vital port city of Genoa.
Whatever the reason, food from this region should not be missed! That is why we created this guide to help you explore the history of this wonderful region, learn about Liguria foods and the traditional ingredients to seek out.
Liguria Foods Reflects Its History
To understand Liguria foods, you must understand the region’s topography and past. Liguria, Italy, the slender crescent-shaped region in the northwest, is known for its breathtaking coastline, picturesque, colorful villages, and, maybe most famously, its rich culinary heritage.
Liguria’s history dates back to ancient times when it was inhabited by the Ligures, a pre-Roman civilization known for its seafaring skills. During the Middle Ages, the Republic of Genoa emerged as a dominant maritime power, rivaling Venice.
Despite its economic and naval prowess, Liguria’s rugged terrain made large-scale agriculture challenging. As a result, Ligurians relied on inventive cooking techniques, utilizing local herbs, olive oil, nuts, and seafood to create dishes that maximized flavor while maintaining simplicity.
This resourcefulness is evident today when dishes are often rustic but incredibly satisfying. Liguria’s culture is deeply connected to its food, with festivals celebrating traditional recipes and seasonal ingredients throughout the region.
Classic Liguria Foods (and Where to Try Them)
Various signature dishes define Liguria foods. I experienced this when we hosted an exchange student from Liguria. She shared family recipes and taught us what separates good from great regarding traditional Ligurian foods.
If you’re interested in exploring the best of the best in Liguria foods, here are 17 of the most famous dishes, along with recommendations of where to try them.
Baci di Alassio
The local cookie Baci di Alassio is first on our list of must-try Liguria foods. Look no further than the Baci di Alassio cookie if you love hazelnuts. These hazelnut-rich, flourless cookies come from the town of Alassio. They are chewy, decadent, and worth a sample. You can find them in most pastry shops year-round.
Where to try it: The best I’ve found is (of course) in Alassio at Pasticceria Cappa.
Cappon Magro
Next on our list of Liguria foods is cappon magro, a festive seafood salad traditionally served on holidays like Christmas or Easter. This beautifully layered dish consists of fish, shellfish, hard-boiled eggs, and various vegetables, all dressed with green sauce (salsa verde). It is a true celebration of the region’s maritime heritage.
Where to Try It: Ristorante San Giorgio in Genoa is well known for its excellent rendition of this elaborate dish.
Castagnaccio di Lunigiana
Castagnaccio is a flat cake made with chestnut flour. It’s popular in both Tuscany and Liguria in the fall months. In Tuscany, you can find it plain, with just a drizzle of oil on top, but the Ligurian version calls for raisins and pine nuts. These two ingredients make it sweeter and softer than the Tuscan version. Look for it in pastry shops from around the end of August through October.
Cima alla Genovese
Cima alla Genovese is a traditional stuffed veal dish and one of the more under-the-radar dishes on our list of Liguria foods. The veal breast is filled with eggs, peas, herbs, and sometimes pine nuts, then sewn shut and simmered. This dish is often served cold, sliced thin, and drizzled with local olive oil.
Where to Try It: Ristorante Zeffirino in Genoa is a historic establishment known for its high-quality Ligurian specialties, including cima alla Genovese.
Corzetti (or Croxetti)
Corzetti (aka croxetti) is a unique, round pasta with a long history dating back to the Middle Ages when noble families stamped their coats of arms onto the pasta to display their wealth and status.
Traditionally made in eastern Liguria, particularly around Genoa and La Spezia, corzetti are crafted using a unique wooden stamp that imprints intricate patterns into the dough. Fun fact: the wooden stamps are still made by hand by a few artisans, including in the lovely town of Chiavari.
Corzetti is made with flour, eggs, white wine, and olive oil. They are often served with pesto Genovese, walnut pesto, light butter and marjoram sauce.
Where to Try It: Osteria La Lanterna takes tradition seriously, and its corzetti are no exception.
Farinata
Next on our list of classic Ligura foods is our founder, Aida’s personal favorite, farinata. This simple yet delicious chickpea flour “pancake” is cooked in a wood-fired oven until crispy on the outside and creamy on the inside. It’s often eaten as street food and enjoyed on the go.
If you’ve been to the south of France, you might have tried socca, a French take on this recipe. It’s a testament to when France annexed the Republic of Genoa, and various cultural things (including recipes) were shared across the region. FYI, this dish pairs beautifully with a glass of local Vermentino white wine.
Where to Try It: Antica Sciamadda in Genoa is renowned for its perfectly baked farinata, which is served hot straight from the oven.
Focaccia alla Genovese
It’s hard to say if pesto or focaccia bread is the more famous of classic Liguria foods. There are a few different takes on focaccia from the region, but the most famous is Focaccia Genovese. It is a flat, golden, and slightly crispy bread drizzled with olive oil.
It is sometimes topped with sea salt, herbs, potatoes, or onion. Unlike other types of focaccia in Italy, the Genovese version is thinner and has a richer olive oil flavor. For a taste of Ligurian focaccia at home, try making our Focaccia alla Genovese recipe.
Where to Try It: Panificio Mario in Genoa is widely regarded as one of the best bakeries to taste authentic focaccia.
Focaccia di Recco
A variation on traditional focaccia and one of the most beloved Liguria foods is focaccia di Recco. It hails from the Italian Riviera town of Recco and is an ultra-thin, crispy dough filled with creamy stracchino (crescenza in Liguria) cheese.
The dish is a hallmark of Ligurian cooking, and the official recipe is protected under PGI status. Only restaurants and focaccia bakeries in the area — specifically the towns of Recco, Avegno, Camogli, and Sori — can call this dish Focaccia di Recco.
Where to Try It: Manuelina in Recco is the birthplace of focaccia di Recco and serves the most authentic version of this dish.
Fried Street Food
We often find street food missing from lists of classic Liguria foods. But that’s a total miss because street food reflects the region’s seafaring past and resourceful cucina povera traditions.
Of those dishes, fried foods play a starring role. Two staples are panissa, a crispy chickpea fry similar to the Sicilian street food called panelle, and an array of fried fish. They once served as essential fare for fishermen and workers needing quick, affordable meals.
While these specialties are available throughout Liguria, Genoa remains a hub for street food. Historic friggitorie (fry shops) still serve golden, salty bites to locals and visitors alike.
Pandolce Genovese
Pandolce Genovese, also called Pandolce Basso, is a sweet, unleavened traditional Italian Christmas food. It’s made with pine nuts, candied fruit, raisins, butter, and honey and is perfect to enjoy with an espresso or a glass of wine after dinner.
It’s often reserved for the holiday season, so it’s one of the less common dishes on our list of classic Liguria foods. However, a few bakeries in the region make it year-round. It’s also so beloved in Liguria that there is a yearly competition for the best pandolce.
Where to Try It: Antica Forno della Casana is an institution for this cake.
Pansotti con Salsa di Noci
Pansotti is a Ligurian stuffed pasta, similar to ravioli, but filled with wild herbs and ricotta. You may see pansotti written with the words “erbe selvatiche” which means wild foraged herbs, or preboggin.
This includes nettles, parsley, basil, goutweed, and wild arugula. The ravioli are traditionally served with salsa di noci, a creamy walnut sauce that perfectly complements the herbaceous filling.
Where to Try It: Osteria di Vico Palla in Genoa serves a delectable version of pansotti with walnut sauce in a charming, rustic setting.
Pesto alla Genovese
Perhaps the most internationally recognized of all Liguria foods is pesto. This dish is a hallmark of Italian cuisine made with Parmigiano Reggiano, Pecorino cheese, pine nuts, olive oil, and local basil.
As discussed in our article “What is pesto?”, an authentic pesto alla Genovese is a vibrant green sauce made from fresh basil, pine nuts, Parmigiano-Reggiano, Pecorino, garlic, olive oil, and salt. Traditionally, it is pounded in a marble mortar with a wooden pestle, which allows the basil to be crushed more gently than with a food processor. It is commonly served with trofie or trenette pasta and sometimes with potatoes and local green beans.
Where to Try It: Trattoria Rosmarino in Genoa offers an exceptional version of pesto, served with handmade trofie for a truly authentic experience.
Ravioli di Magro
Ravioli di magro is a standard, beloved pasta dish across Italy. My favorite version is found in Liguria, as it includes wild herbs.
Ravioli di magro started as a food to eat during Lent, with magro meaning skinny or less. It’s a simple ravioli dish with a ricotta and wild herb filling, topped with a simple butter and sage sauce. It’s one of those dishes that makes you feel at home, like a warm, cozy blanket. So, if you find yourself in Liguria on a rainy day, this will warm you to your bones.
Sardenaira Pissalandrea
This dish is similar to a cheese-less pizza and is related to the French dish pissaladiere. It’s a dough base spread with tomato sauce and topped with sardines, anchovies, capers, olives, garlic, and oil. It’s a perfect aperitivo snack, and to be honest, it’s one of the only times I will eat sardines or anchovies whole. The salty fish compliments the acid of the tomato perfectly.
Sassello Amaretti
Crunchy Amaretti cookies may be world-famous, but there is another version worth trying that you may even like better. Hailing from the small town of Sassello, Sassello Amaretti are round, soft, and chewy amaretti cookies. They have a marzipan-like interior because of the high percentage of almond flour in the dough, and they practically melt in your mouth.
Torta Pasqualina
At Easter time, look for Torta Pasqualina in pastry shops around Liguria. This traditional Italian Easter Food is made with eggs and fresh foraged herbs. It’s seasonal, so take advantage of it if you happen to be in Italy at the right time to enjoy it.
Torriglia Canestrelli
This unassuming, crunchy, and cute flower-shaped cookie with a hole in the middle is actually a 500-year-old tradition from the town of Torriglia outside of Genoa. These are the perfect snack cookie, great served with afternoon coffee or tea or as a quick midday treat.
FYI, the Italian Riviera town of Santa Margherita Ligure also has its own delicious buttery version of this cookie, but it’s worth knowing that the original hails from Torriglia.
Liguria Food Ingredients To Look For
The flavors of Ligurian cuisine come from a handful of staple ingredients that define its distinctive taste. If you’re sampling Liguria foods, look for places with these local ingredients. Some of the most essential ones include:
- Anchovies: Fresh or salt-cured anchovies from Liguria are key to many traditional recipes, such as salsa verde and anchovy-based pasta dishes. Good anchovies add a salty richness to many recipes.
- Basilico Genovese DOP: The key ingredient in pesto, Ligurian basil is known for its delicate, sweet aroma and lack of minty notes in other varieties.
- Beans: The western part of the region is famous for growing beans, including the Badalucco, Conio, and Pigna varieties.
- Ligurian Extra Virgin Olive Oil: Liguria’s olive oil is light, fruity, and essential in almost every dish. Our Ligurian exchange student came with a few bottles in her bag because she swore it was the secret ingredient to any Ligurian dish. Three areas have PDO status on their olive oil, including Riviera dei Fiori, Riviera del Ponente Savonese, or Riviera di Levante.
- Pine Nuts: Ligurian pine nuts, often used in pesto, sauces, and even desserts, add a nutty richness to dishes.
- Seafood: Due to the region’s maritime history and seaside location, seafood plays a significant role. In addition to the anchovies, you’ll come across mussels from La Spezia (called “muscoli” in the Ligurian dialect), octopus, salt cod, sea bass, and more.
- Taggiasca Olives: Small and flavorful olives native to Liguria, often used in salads, sauces, and as a tapenade. These are also the perfect aperitivo, or happy hour olive because they are small and flavorful.
- Wild Herbs: Ligurian cuisine uses aromatic herbs like rocket, nettle, goutweed, marjoram, rosemary, and thyme, adding layers of flavor to various dishes. This is also called preboggin.
- Wine: Many Ligurian wines are unknown outside the region, much less in the United States. Look for varieties like Pigato, Rossese, Sciacchetra, and Vermentino.
Frequently Asked Questions About Liguria Food
Liguria, known for its rich culinary heritage influenced by its coastal and mountainous geography, offers several distinctive dishes:
- Pesto Genovese: A world-renowned sauce made with basil, pine nuts, Parmesan cheese, garlic, and olive oil, traditionally served with pasta such as trofie or trenette.
- Farinata: A savory pancake made from chickpea flour, water, olive oil, and salt, baked in a wood oven until crisp and golden.
- Panissa: Similar to farinata, panissa is made from chickpea flour and is fried into thick slices, often enjoyed as a snack.
- Pansotti: A type of stuffed pasta resembling ravioli, filled with a mixture of wild greens, herbs, and ricotta, typically served with a walnut sauce.
- Corzetti: Pasta shaped into small discs, often stamped with decorative patterns, served with various sauces, including Pesto Genovese.
Liguria’s proximity to the sea plays a critical role in shaping its culinary identity:
- Seafood Dominance: The abundance of fresh seafood means dishes often feature anchovies, sardines, mussels, and other sea fare, prepared in various ways from fried to incorporated into sauces and salads.
- Olive Oil Production: The coastal and hilly terrain of Liguria is ideal for growing olives, making olive oil a staple in cooking, noted for its delicate flavor that complements the regional cuisine without overpowering it.
- Herb Usage: The mild climate allows for year-round growth of herbs, with basil, sage, rosemary, and marjoram being culinary staples that add fresh flavors to dishes, reflecting the region's landscape in its cuisine.
When visiting Liguria and looking to explore its cuisine, consider these tips:
- Local Eateries: Dine at local trattorias and osterias where traditional dishes are served. These places often provide the most authentic taste of Ligurian cuisine.
- Food Markets: Visit local food markets to sample fresh produce and specialties like olives, herbs, and seafood that are staples in Ligurian cooking.
- Cooking Classes: Participate in a cooking class to learn how to make regional dishes directly from expert locals.
- Food Festivals: Check for food festivals during your visit, which can offer a deeper dive into the region’s culinary practices and traditions.
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Trains In Italy
Whether indulging in farinata, a crispy chickpea pancake, or enjoying freshly baked focaccia di Recco stuffed with creamy cheese, the best way to experience these flavors is in real life—right in Liguria itself.
And what’s the best way to travel through Liguria to taste these regional specialties? By train! The Ligurian coastline is well-connected by rail, making it easy to hop between cities. For tips on navigating Italy’s rail system, booking tickets, and making the most of your journey, check out our train tips for Italy to ensure a smooth and delicious adventure.
Classic Ligurian Recipes
Looking for other classic Italian recipes? Here are a few of our readers’ favorites from the region of Liguria!
Liguria Travel Guide
Are you considering traveling to Genoa and the Liguria region in real life? Check out our free Liguria Travel Guide for our best travel tips, recipes, and articles.
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