Ligurian food

The Ligurian, by nature solitary and private, also posseses an innate stinginess. Although frequently subject to ironic comments, such parsimony comes from the prudence of those who for centuries have had to produce their food from the tiny strips of land available between the sea and the mountains. This land, however, produces the most flavorful basil, exceptional olive oil, and due to the richness of algae and strong currents, the tastiest fish. Ligurian cooking is dense with flavors and aromas, resulting from combinations rather than mixtures. A sublime example is the "cappon magro" or thin capon. It's a laborious construction in the form of a pyramid made up of six or seven types of both fish and vegetables cooked separately and then built layer by layer on a base of crackers and covered with a rich sauce based on olive oil and anchovies. The decoration of the dish is elaborate, slices of hard-boiled eggs, madallions of lobster, large shrimp, oysters and other fruits of the sea. Apart from that, Ligurian cooking is basically very simple. The element of Ligurian cooking is olive oil that comes from those tortured trees clinging to the hills that fall almost perpendicular to the sea.

Food

Anchovies

The one food that is probably more dear to the hearts of the locals is acciughe, or anchovies. more

They are a small and delicate white fish, and are always fresh, fresh, fresh. They are served salate (salted), al limone (with lemon and a bit of olive oil) and fritte (fried.).