Top 56 Ligurian Foods

Focaccia alla Genovese is believed to be the original focaccia. Hailing from Genova, this classic focaccia is coated in olive oil and sprinkled with coarse sea salt. Unlike other focaccias, this one is traditionally shaped into a flat rectangle. It consists of flour, yeast, salt, sugar, water, and olive oil. The dough is simply baked in the oven until the focaccia becomes golden brown, crispy, and shiny. The flatbread is locally known as fugassa.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

The simplest version of this Ligurian pasta dish consists of trenette noodles (or bavette, alternatively) and pesto Genovese basil sauce - another Ligurian specialty that hails from the city of Genova. However, most traditional recipes also include boiled diced potatoes and green beans, while the pasta sauce gets its creamy richness from a combination of pecorino and parmesan cheese. In Liguria, trenette or bavette al pesto are often served sprinkled with toasted pine nuts and some extra grated parmesan.Expand

This traditional Ligurian dish is a simple, oven-baked flatbread made only with chickpea flour, water, extra virgin olive oil, and salt. Its origins can be traced to Roman times, but according to legend, farinata as we know it today is said to have been invented in August of 1284, when the Republic of Genoa defeated Pisa in the battle of Meloria in the Ligurian Sea. On their way back home, the Genoese ships were hit by a tempest, and some of the olive oil and chickpea flour barrels broke, they were mixed together, then moistened by salty sea water. After the tempest, realizing they didn’t have anything else to eat, the sailors put this mixture to dry in the sun and consumed it. Often flavored with rosemary, farinata di ceci can be eaten plain or enjoyed with creamy stracchino or crescenza cheese and a touch of pesto alla Genovese.Expand

Canestrelli liguri are ancient Ligurian flower-shaped butter cookies with a hole in the center, allegedly named after canestro, a straw basket in which they were left to cool down after baking. Although they are quite simple, made only with flour, sugar, butter, and hard-boiled yolks, these cookies are very popular, so much that they are even recognized as a traditional agricultural product of the region. Local varieties of the recipe also exist, such as canestrelli di Santo Stefano D'Aveto, Acquasanta, or Torriglia, where the basic dough is enriched with ground almonds, lemon zest, orange blossom water, or a topping of granulated sugar before baking. Canestrelli liguri are traditionally enjoyed generously rolled in powdered sugar, accompanied by a cup of coffee or tea.Expand

Genoa salami or salame genovese di Sant’Olcese is a traditional salami originating from Genoa and the surrounding area. This dry sausage is typically made with a combination of pork (sometimes beef or veal is added), red wine, garlic, salt, and peppercorns. Although the salami doesn’t have a smoky flavor because it’s not smoked, it has a nice fermented flavor because it’s cured. The texture is soft, slightly greasy, and moist, while the flavor is rich, tangy, and sharp. It’s recommended to use it in sandwiches and salads or serve it with mozzarella.Expand

Baci di Alassio are decadent chocolate-hazelnut cookies from the small picturesque Ligurian town of Alassio. They are called baci, meaning kisses, because they consist of two small hazelnut cookies with a rich chocolate ganache sandwiched in between, so the whole thing looks similar to lips sending a kiss. Unlike the more famous baci di dama, they are neither hard nor crunchy, but chewy and soft, with a texture similar to the popular French macarons. Wonderful when consumed on their own, they taste even better when paired with a cup of strong Italian espresso.Expand

These traditional Italian fritters use salt cod as the star ingredient and couple it with a thick, leavened batter that is usually seasoned with parsley. When soaked in water or milk, the fish is either flaked and incorporated into the batter or cut into pieces that are later merely dipped in the mixture. Both versions are fried until golden and crispy and can be enjoyed as an appetizer or a light main course. The dish is usually associated with Liguria region and is traditionally enjoyed on Christmas Eve.Expand

Ravioli alla Genovese is one of the favorite traditional Ligurian dishes and an inevitable Christmas classic. Filled with a mixture of meat, endive, and borage, ravioli alla Genovese are traditionally served with a sauce called tocco, or tuccu in the Genoese dialect – that is why they are also known as ravioli al tocco. Tocco is a sauce prepared with a single cut of meat, cooked for hours on a very low temperature. The sauce is used to flavor the ravioli, while the meat is partly used for the filling, and partly served as a main dish. Finished with a sprinkle of freshly grated Parmigiano, ravioli alla Genovese are a truly authentic gastronomic experience and a must-try when visiting Genoa.Expand

Amaretti, the famous Italian almond cookies are so popular in their homeland that almost every region has their version of the recipe, using different proportions and combinations of the basic ingredients: sweet and bitter almonds, apricot kernels, eggs, and sugar. The crispy variant of this cookie is world-famous, but the small town of Sassello in Liguria is renowned for its round-shaped, very soft and chewy amaretti, with an almost marzipan-like interior, due to a very high percentage of almonds in the dough.Expand

Giuseppe Calvi and C. srl is an olive oil producer based in Imperia, a region in Liguria, Italy. They focus on producing high-quality extra virgin olive oil.

The company has a history dating back to 1921, reflecting their long-standing tradition in olive oil production. Giuseppe Calvi and C. srl utilizes both traditional and modern methods in their oil extraction process to maintain quality.

Their products are available in various international markets, catering to both retail and culinary professionals.Expand

Buffa Cioccolato is an Italian chocolate producer based in Piedmont. The company specializes in crafting high-quality artisanal chocolates and has a strong emphasis on traditional methods.

Buffa Cioccolato traces its origins back to 1955 and is known for using select ingredients to produce a range of chocolate products, including gianduiotti, pralines, and truffles.Expand

Amaro Camatti is a historic Italian brand that has preserved the authenticity and identity of the Ligurian tradition for over a century. It was created in 1924 in Genoa by pharmacist Umberto Briganti, who named the liqueur after his wife, Camatti.

From the very beginning, the brand positioned itself as a fusion of medicinal knowledge of herbs and the art of distillation, maintaining a secret recipe passed down through generations. Today, production is managed by Sangallo Distilleria Cinque Terre, relying on traditional methods of infusion, maceration, and meticulous manual quality control.

The brand’s visual identity is defined by its retro label and distinctive bottle, further emphasizing its connection to the past. Amaro Camatti has become synonymous with the Ligurian way of life - warm, convivial, and deeply connected to the region’s sea and mountains.

Its aromatic signature, dominated by almond, mint, and bitter orange, is recognized in both mixology and gastronomy, in Italy and on the international stage. Today, it can be found in bars and restaurants worldwide, yet it retains a strong sense of local origin and family heritage.Expand

Angelo Parodi is an Italian producer of canned seafood with a long tradition dating back to 1888 in Genoa, one of the most historically significant maritime centers of the Mediterranean. The brand is recognized for using fish caught in open waters, including the Mediterranean Sea and the Atlantic Ocean.

Their focus is on tuna, sardines, mackerel and anchovies, with a strong emphasis on selecting premium raw material. The fish is processed by hand - from cleaning to packing - which helps preserve the natural structure and flavor of the meat.

The brand is part of the Italian company ICAT Food, yet it maintains its own tradition and processing style. Emphasis is placed on authenticity and traceability of origin, which is important for consumers looking for high-quality canned seafood.

In gastronomy, Angelo Parodi products are used in salads, pasta dishes, bruschette and as a standalone delicacy. The brand represents a blend of tradition, artisanal processing and high quality standards.Expand

Frantoio di Sant'Agata d'Oneglia is an Italian family producer from Imperia, in Liguria, known not only for extra virgin olive oil but also for a wide range of preserved Mediterranean specialties. Founded in 1827 and run by the Mela family for seven generations, the company is closely linked to the Taggiasca olive, a local Ligurian variety valued for its delicate flavor and soft texture.

Alongside its olive oils, the company produces preserved Taggiasca olives, olive pâtés, pesto, sauces, vegetables in oil, and other regional products that reflect the food traditions of Liguria. These preserved products are usually based on simple recipes and carefully selected ingredients, with the aim of maintaining the natural character of olives, herbs, and vegetables rather than masking them with strong seasoning.

Taggiasca olives are among the company’s most recognizable preserved products, appreciated for their small size, mild taste, and versatility in antipasti, salads, fish dishes, pasta, and Mediterranean cooking. The company combines long family experience with modern processing and quality control, allowing it to offer products suitable for both everyday use and gourmet retail.

Today, Frantoio di Sant'Agata d'Oneglia represents Ligurian olive-growing tradition through both its oils and its preserved specialties, bringing together local raw materials, regional recipes, and nearly two centuries of production heritage. Expand

Balzola is a historic Italian pastry brand from Alassio, founded in 1902 by Pasquale Balzola as a café and pastry shop that quickly became a focal point of local social and culinary life. Its development is closely linked to the growth of Alassio as a major tourist destination in the early twentieth century, where the café attracted an international clientele including writers and intellectuals.

A defining moment in the brand’s history came with the creation of Baci di Alassio, a confection made from hazelnut and cocoa biscuits filled with chocolate ganache, which became the company’s signature product and a symbol of the city. Over time, Balzola expanded its range to include pralines, biscuits, and other traditional Italian sweets while maintaining a strong connection to its origins.

The brand continues to rely on established recipes and artisanal techniques rooted in its heritage. Its identity remains closely associated with the cultural atmosphere of Alassio, where pastry, tourism, and tradition intersect.

Today, Balzola stands as an example of how a local specialty can evolve into a recognized brand while preserving its historical and regional character.Expand

Amaretti Virginia is a historic Italian confectionery brand founded in 1860 in Sassello, Liguria, with a strong specialization in soft amaretti and almond-based sweets. Its core product is defined by a soft, slightly chewy texture and a balanced sweet-bitter profile derived from almonds and apricot kernels.

The company developed from a small local bakery into a recognized producer, gaining international visibility through awards at exhibitions in the late 19th and early 20th centuries. Its production remains closely tied to traditional recipes, using simple ingredients such as sugar, egg whites, and almond components, resulting in a texture closer to marzipan than to crisp biscuits.

Over time, the assortment has expanded to include products such as truffles, biscuits, and gift assortments, while maintaining amaretti as the central element of the brand. A key aspect of its approach is adapting production processes to preserve the integrity of the original recipe rather than standardizing the product excessively.

The brand is export-oriented, with a presence in multiple international markets, reflecting its established reputation. Despite this expansion, it retains a clear connection to its place of origin and to Italian confectionery traditions.Expand