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, and to imports from areas with which, over the centuries, the Ligurian cuisine have had frequent trade .

Has characteristic parts: Agliatait Angel hair pasta Bagnunit Bavette (pasta) Baxinit Brösit Buriddait Capelliniit Cappon magro Capra e fagioli Coniglio alla Sanremese Corzettiit Foccaciait Genoa cake Genoise Gianchetti Mezze penneit Musciame Penneit Penne rigateit Pennoniit Pesto Pissaladière Pizza al pesto Genoveseit Polpettone di melanzane Porrata Prescinsêuait Quaresimali Sardenara Soccafr Trenette Trofie
Categories: Italian cuisine
Also known as:
English: Cuisine of Ligurialigurian
Wikidata ID: Q47175
Wikipedia title: Cuisine of Liguria
References:
Wikipedia article: Cuisine of Liguria
Inbound Links
Coniglio alla Sanremese
Gianchetti
Ligurian cuisine


Unlinked Mentions
Corzetti

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