From View:
It is a region of great tourist attractions for its natural beauty, such as the Cinque Terre, in the Province of La Spezia, formed by the villages of Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore, or as Portofino, Genoa in the east, with its Park marine environment and its piazzetta frequented by jet-set, or even as the Riviera, which stretches from Varazze Laigueglia and the Riviera dei Fiori, from Capo Mele (Andora) up to the French border.
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Cuisine and Wines: Liguria is a region of rustic specialties such as damage to a particular fragrance oil local, fresh produce from the vegetable garden and the sea.
The fried vegetables, mushrooms and fish are a specialty, and are known everywhere in the delicious focaccia bread dough seasoned with oil and better variously flavored with cheese, onion, sage or olive pulp.
Among the condiments for pasta dishes - trenette, trofie - triumphs pesto, which gives tasty sensations to the palate even the famous minestrone, and we must not forget the original sauce of walnuts, ideal typical "pansooti" thin ravioli.
Vegetables, queens in the Ligurian cuisine, are varied, along with eggs and ricotta in the cakes, which are the finest expression in "pasqualina": two sheets of pasta enclosing a filling of chard or artichokes with ricotta, boiled eggs, parmesan cheese and a touch of marjoram.
Soups, fish, salt cod fritters, past the fish, stuffed sardines, anchovies soup recall that the region, climbing the mountains, is mirrored in the sea.
Meat dishes are a little in shadow, except the top filled, or the classic pocket of veal stuffed with sweetbreads, brains, eggs and peas vegetables, and recipes with chicken and rabbit, which are associated with rare fine, but fragrant local wines. |
