Take for example the chick-pea flan called farinata; or testaieu, a kind of pasta; cima, an elaborate stuffed veal dish; or the famous festive cake called pandolce.The colour of Ligurian cooking has to be the green of pesto sauce.Green is also the dominant hue of the local vegetables pies (the most renowned being pasqualina), as well as Genoese - style minestrone, stuffed lettuce leaves, local ravioli served with 'tocco' sauce, and pansoti, another variety of filled pasta, served with a walnut sauce. A more recent creation is the local curd cheese called "prescinseua" outstripped all other cheeses in the Tigullio Gulf.
With the exception of the traditional anchovy, the use of seafood in ligurian cooking, is also a relatively recent development.Historically, the greatest consumer of fish were the resident of small coastal villages, though more out of necessity than choice.It comes as no surprise that Liguria's seafood specialities originate from the need to preserve fish (salted anchovies and dried stockfish) and to make the most of everything (see ciuppin and buridda).
