Foods of Liguria Italy

We described the uniqueness of Liguria’s Cinque Terre, the terrain and vineyards. The food of all of Liguria is delicious.

Farinata Genovese: Ligurian Chickpea Pancake/Flatbread | Cinnamon …

Farinata or Faina is a savory flatbread made from chickpea flour whose origins lie in Liguria, Italy. You may recognize it by another name; it’s twin is the popular French version called Socca. I was introduced to this dish by Gera of … Farinata Genovese: Ligurian Chickpea Pancake Chickpea or Garbanzo bean flour can be found in the health food section, Italian or Middle Eastern section of your market or in specialty stores. I buy mine at the health food store – the …

Publish Date: 06/29/2010 1 

2:36http://www.cinnamonspiceandeverythingnice.com/2010/06/farinata-genovese-ligurian-chickpea.html

OMG, What a Day! Video Clip. « Italian Chef School

Today was food history about the region of Liguria a thin strip of Italy between the mountains and the sea, along the North Western coast, close to France. Our guest Chef Flavio Costa, owns a Michelin Star restaurant named Ristorante …http://italiancookingschool.wordpress.com/2010/06/03/omg-what-a-day-video-clip/

Publish Date: 06/03/2010 16:25

Trofiette Liguri and Genovese Pesto « Piacere – Food & Travel …

The basil of Liguria is intense in aroma. They sometimes use small leaf basil that I haven’t seen anywhere else. The essential oils of basil are in the veins of the leaves. I was told that making pesto requires patients and love. … This entry was posted on June 28, 2010 at 4:06 pm and is filed under Cooking, Food & Travel, France, Gastronomy, Grilling, Italy, Recipes, Switzerland. You can follow any responses to this entry through the RSS 2.0 feed. …

Publish Date: 06/28/2010 12:06

http://turosdolci.wordpress.com/2010/06/28/trofiette-liguri-and-genovese-pesto/

Bordeaux-Undiscovered: Love Food, Love Bordeaux: Bordeaux Red Wine …

The ancient Romans used Basil as a culinary herb and Basil took the firmest root in the regions of Liguria, Italy and Provence, France. The Ligurians around Genoa adapted the Roman dish called moretum and it evolved into pesto. …

Publish Date: 06/17/2010 6:33

http://bordeaux-undiscovered.blogspot.com/2010/06/love-food-love-bordeaux-bordeaux-

Samurai Viking Cuisine: Coniglio alla Sanremasca (Ligurian Rabbit …

This recipe is known as “Coniglio alla Sanremasca” (Sanremo-style Rabbit) and is very well-known in the Riviera di Ponente (western Ligurian Riviera ). I used a dry white Spanish table wine in my first attempt, but will be experimenting …

Publish Date: 05/21/2010 12:48

http://murasakishikibu.blogspot.com/2010/05/coniglio-alla-sanremasca-ligurian.html