4 Traditional Foods
You Have To Try in Monterosso Al Mare

Burrida is a traditional Ligurian fish soup that's often also described as a stew. The fish used in the burrida include rascasse, sea-hen, star-gazer, angler or frog-fish, eel, scorfano rosso, inkfish, octopus, suherello (a type of mackerel), and palombo or dogfish. The broth is made with olive oil, onions, carrots, celery, garlic, parsley, anchovies, tomatoes, and sometimes a few dried mushrooms. The combination is seasoned with salt, pepper, and basil, and the water is then added to create a broth. The fish are cut into thick slices and added to the pot, then cooked until done. In the past, burrida was served with dry bread buns known as gallette del marinaio, but nowadays it's usually served with toasted bread. In Sardinia, there's also a dish called burrida, but it refers to a different technique of serving fish such as skate or dogfish by dressing it with a sauce consisting of garlic, olive oil, parsley, pine nuts or walnuts, and vinegar. The Sardinian burrida is always served cold.Expand

This widely popular and extremely versatile group of dishes consists of a base of rice and stock. Butter, saffron, and parmesan are some of the ingredients most often combined with the base to make a variety of flavorful risottos. The history of the dish is rife with conflicting theories about its origins, however, it is certain that rice was first introduced to Italy by the Arabs during the Middle Ages. Since the Mediterranean climate was perfect for growing short-grain rice, huge amounts of it started to be sold - primarily in Venice, Genoa, and the surrounding areas. As rice gained in popularity, it became a staple food of the Po valley, Lombardy, Piedmont, Veneto, and the city of Milan. It was only a matter of time before rice was combined with saffron, which the Milan region was famous for, and the legendary risotto alla Milanese was invented. Even today, risotto is still usually prepared using the same key components: rice, stock, butter, wine, parmesan, saffron, and onions. The dish is served throughout the world, so there are also a number of varieties with ingredients such as truffles, squid ink, asparagus, sausage, scallops, and veal, among many others.Expand

This Italian classic couples rice with various seafood ingredients. Clams, shrimps, lobster meat, squid, and mussels are commonly used, while other ingredients include short-grain rice, butter, garlic, onions, white wine, parsley, and fish or vegetable stock. Since it is a popular dish throughout the country, it appears in numerous varieties that are occasionally enriched with saffron or tomato-based sauces. Like other types of risotto, this seafood classic is also traditionally enjoyed as a starter and should always be freshly prepared and served warm.Expand

Trofie al pesto is one of the most famous, if not the most famous dish from the Italian region of Liguria. The dish is a combination of two elements: trofie, the Ligurian hand-rolled pasta made with flour and water, and pesto, a famous green sauce consisting of seven elements: basil, garlic, olive oil, pine nuts, salt, and two types of cheese. The authentic pesto Genovese should contain basilico Genovese, extra-virgin Ligurian olive oil, high-quality garlic, Parmigiano Reggiano DOP, and Pecorino cheese from Rome, Tuscany, Sardegna, or Sicily. Trofie al pesto is traditionally served in small portions, as a first course, where tiny trofie perfectly pick up pesto's fine consistency, resulting in a symphony of flavors in each bite.Expand