Tris of pasta alla genovese.
A plate of typical pasta samples from Genoa: trofei with pesto alla genovese, pansotti with walnut sauce and ravioli with ragù. All three with a sprinkling of grated parmesan.
What more could you ask for from a table?
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Photo taken with iPhone 6.
Ligurian cuisine is made up of traditional dishes from Liguria, a region that includes ingredients linked both to local production (such as preboggion, a mixture of wild herbs) and to imports from areas with which Ligurians have had frequent contact over the centuries (such as Sardinian pecorino, one of the ingredients of pesto).
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Trio of typical Ligurian pasta with Genoese sauce – Trio de pâtes typiques de la Ligurie à la sauce génoise – Trío de pasta típica de Liguria con salsa genovesa – Trio de massas típicas da Ligúria com molho genovês – Drei typische ligurische Nudeln mit genuesischer Sauce – Bộ ba mì ống đặc trưng của vùng Liguria với sốt Genova – 三重典型的利古里亚意大利面配热那亚酱 – ジェノバソースを使った典型的なリグリアンパスタのトリオ
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I took a lot of photos in my region, Liguria, and you can find almost all of them here or by searching in the various article specific to the region.
If you want to find some ideas or learn more about Liguria, I refer you to the Liguria Region Tourism website: lamialiguria.it. This is the institutional website of the Region: regione.liguria.it.
If you are passionate about trails I invite you to read the guide: I 50 sentieri più belli della Liguria or Sentieri sul mare. If you are passionate about mysteries and legends then I suggest these books: Liguria magica e misteriosa and also Liguria nascosta e dimenticata.
Have fun!
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