The region of Liguriais famous in the
cooking planet for Pesto alla Genovese and
Genoa Salami. Liguria also produces incomparable dishes
like no other place: the Ciupin a fish soup, made with as
many different kinds of fish but cooked with few ingredients, garlic, parsley and wine to emphasize the taste
of the fish, it is served in two dishes one with the fish and one with the broth to dunk in the bread; it is
also prepared at the Fisherman Wharf, in San Francisco,
called Cioppino, where they also add onions, tomato and
the omni present oregano.
Stockfish, baccala’, and swordfish, tuna and the fresh fish
available in the region are cooked in many ways. Among the many meat dishes, Vitello alla Genovese, veal in white wine sauce, Tomaxelle veal stuffed with chopped veal, pine nuts, and cheese, or
tripe Genovese with pine nuts, dry mushrooms, tomato and
assorted vegetables; also stewed rabbit in umido is a popular
dish. The fresh local vegetables are consumed in large quantities.
The frugal Panissa or Farinata a polenta like dish
made with chickpea flour, like the panelle, and served with oil
and lemon, or it is cut in pieces and baked with onions, mushrooms and cheese. Other specialties are the many types
of Focacce, similar to pizza, the classic Genovese plain with olive oil, or covered with a few anchovy fillets, onions and
black olives or the Fugassa which is made with corn flour. The
Torta Pasqualina is a salted cake made with puff pasty dough and
stuffed with herbs, ricotta and eggs; it is made for Easter and all year around.