Top 5 Ligurian Sauces

Pesto Genovese is a sauce with origins in the Italian city of Genoa. Traditionally, it consists of basil, garlic, pine nuts, olive oil, and cheeses such as Parmigiano Reggiano or Pecorino. Its name stems from the word pestare, meaning to pound or crush, referring to the original method of making the sauce with a mortar and pestle. It is said that pesto originated from the ancient Romans who ate a paste called moretum, made by crushing together ingredients such as cheese, herbs, and garlic. Pesto is usually used with pasta, traditionally with trofie or trenette, but can also sometimes be served with sliced tomatoes or boiled potatoes.Expand

Salsa di noci is a flavorful Ligurian sauce made with walnuts, garlic, butter, cream, olive oil, and cheeses such as Parmigiano-Reggiano or Grana Padano. The creamy, nutty sauce is often made in a mortar, just like the popular basil pesto. Traditionally, the sauce is served with pansotti, which are filled with ricotta and spinach, but it can also be paired with other pasta varieties such as fettuccine. It is recommended to pair the dishes with fresh Ligurian red and white wines.Expand

Sugo di funghi is a traditional mushroom sauce originating from Liguria. In Ligurian, it's also known as tocco di funzi. This classic sauce is made with olive oil, garlic, onions, carrots, celery, tomatoes, tomato paste, and porcini mushrooms. The sauce is cooked over low heat and it's stirred with a wooden spoon until it thickens. It's typically seasoned with oregano, basil leaves, parsley, salt, and pepper. Sugo di funghi is especially well suited for pasta such as tagliolini and corzetti.Expand

Hailing from the regions of Piedmont and Liguria, sugo d’arrosto is a simple Italian sauce that is prepared with the drippings and juices released from roasted meat such as veal, pork, chicken, or beef. Butter or olive oil, wine, meat broth, garlic, and aromatic herbs such as rosemary or sage are some of the usual additions to the base, enhancing its flavor in the process. The sauce is traditionally served with pasta such as tajarin (a type of tagliarini made with the deep orange yolks of local eggs) or agnolotti, although it also pairs nicely with tagliatelle or almost any fresh egg pasta. The perfect accompaniment to a pasta dish dressed with this flavor-packed sauce is a glass of fine white or red Piedmontese wine. Sugo d’arrosto is also known by the name tocco d’arrosto.Expand

Agliata is a pungent Italian sauce consisting of breadcrumbs, garlic, olive oil, vinegar, salt, and pepper. It is similar to pesto in texture, so agliata is commonly used with cooked pasta. The sauce dates back to Roman times, when it was served with all kinds of meat and consumed by the poor and rich alike.Expand