Summer Fancy Food Javits Center, New York City June 30th to July 2nd, 2018 continue
Sheltering on the seaward side of the mountains that divide Piemonte from the coast, Liguria is the classic introduction to Italy for travellers journeying overland through France.
The region is defined by its sinuous, giddy landscapes, with a topography so demanding it has shaped almost every facet of daily life. Farming is carried out on ingeniously terraced cliff faces, and impossibly sited fishing villages have long plundered the sea.
Liguria cooking is known for the simple flavors of fresh produce, especially Pesto alla Genovese. Liguria basil is blended with extra virgin olive oil, pine nuts, garlic and Parmigiano Reggiano to make this delicious sauce. It is not only used for pasta, but can also be added to soups or rice dishes.
Ligurian cooking was thus tailored to fit the desires of returning sailors in what was then the largest port city in the Mediterranean. The cuisine's most salient feature is aromatic herbs such as basil, laurel, sweet marjoram and fennel and an abundance of fresh, usually stuffed, vegtables such as zucchini, eggplant and lettuce