The tale of Liguria can also come through its typical Ligurian dishes and products, such as Pesto Genovese and many others. Discover them with us!

When people say Liguria, they immediately think of Pesto Genovese, a cold sauce known all over the world.
In addition to Pesto Genovese, there are many other typical regional products that make us proud.
Liguria offers far more than 5 typical products, but precisely because there are so many, we will take up the topic again in more appointments.

Here are 5 products that make La Liguria great

1. Basil is among the products that best represent Liguria.
   The sunny climate for most of the year and the location between the sea and the mountains has favored the production of varieties with a light color, intense aroma and very pleasant flavor, in the absolute absence of minty scent.
   Special mention should be made of Genovese Basil P.D.O., with which our Fresh Pesto alla Genovese is made.
   It is a typical product guaranteed by a production specification monitored by the external control body and the Consortium for the Protection of Basilico Genovese D.O.P.
   It guarantees the highest quality in production techniques and involves traditional cultivation and packaging for retail sale only with whole seedlings complete with roots.
2. Pesto Genovese needs little introduction, being known on a planetary level and being the second most widely used pasta sauce in the World.
   It is a mixture composed of PDO Genovese Basil crushed with pine nuts, Ligurian Extra Virgin Olive Oil, Grana Padano DOP and Pecorino Romano DOP, coarse sea salt, and Vessalico garlic.
   Our Fresh Genovese Pesto is made with the highest quality, local and Italian ingredients and prepared according to ancient Ligurian tradition, but with modern means. Completely Gluten Free.
3. Aromatic herbs, of which basil is one, are a feather in the cap for our beloved region. They are part of our ancient Ligurian tradition. Many of our herbs grow wild in the countryside, but today Liguria, and especially the Albenga Plain, is known throughout Europe for the production of aromatic herbs.
   From the most classic, such as basil, rosemary, sage, lavender, marjoram, to the most modern and imaginative, such as mojito mint or aftereight mint or pineapple sage.
   They have the unique taste that only a climate like ours can give.
   Sun, wind, sea and mountains we find them in flavor and color.
4. Farinata di ceci alla ligure (Ligurian-style chickpea farinata ) is a traditional preparation from Genoa and is made with water, Ligurian extra virgin olive oil, sea salt, pepper and rosemary. This is the most classic version, but creativity, again, has meant that this sublime dish is the subject of many variations, one better than the other.
5. Ligurian Panissa is basically prepared with the same ingredients as Ligurian Farinata di ceci, but it has a thicker thickness. It is cooked differently and eaten mostly cut into strips, squares or cubes.
   Fried Ligurian Panissa represents a perfect street food that is gluten free, so it is also perfect for celiac, vegetarian and vegan friends.

See you soon friends to always talk about our beloved land.