Cuisine of Liguria

Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto).

Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region.

The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which game was subsequently added.

[1] Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for pasta as well as being added to autumnal soups with a variety of fresh vegetables.

There are dishes based on ingredients such as herbs or chestnuts traditionally eaten by farmers.