Liguria is a land of breathtaking contrasts: from cliffs overlooking the crystal-clear sea to the olive groves and vineyards of the interior. But the true soul of Liguria is also found in its unique flavors and culinary traditions. The pasta-based first courses, in particular, tell stories of the sea and the land, of simple and genuine ingredients transformed into gastronomic masterpieces. Let’s discover together some of the most iconic first courses of Ligurian cuisine that will make you fall in love with our region at the table!
Trofie al Pesto
Perhaps the most famous dish of Liguria, trofie al pesto, is a true symbol of Ligurian cuisine. Trofie is a short pasta, twisted on itself, made with durum wheat flour and water. Pesto alla genovese, made with fresh basil, pine nuts, garlic, Parmigiano Reggiano, Pecorino, extra virgin olive oil, and a pinch of salt, is the perfect accompaniment to this pasta. The secret to good pesto lies in the freshness of the ingredients and the preparation technique, preferably with a marble mortar and wooden pestle.
Trenette al Pesto
Trenette is another type of Ligurian pasta, similar to linguine. Traditionally served with pesto alla genovese, they are often enriched with potatoes and green beans, cooked directly in the same water as the pasta. This dish represents a perfect balance of flavors and textures, where the creaminess of the pesto combines with the sweetness of the potatoes and the freshness of the green beans.
Pansoti with Walnut Sauce
Pansoti, or pansotti, are ravioli filled with a mix of local wild herbs called “preboggion.” These ravioli are then served with a delicious walnut sauce, made with walnuts, garlic, Parmesan, bread soaked in milk, and extra virgin olive oil. This dish is an explosion of flavors, where the sweetness of the walnuts and the taste of the herbs blend in perfect harmony.
Corzetti della Val Polcevera
Corzetti, or croxetti, are a traditional pasta from Val Polcevera, characterized by their round shape and a pattern impressed on each piece. These designs, often made with special wooden stamps, can vary from floral motifs to family crests. Corzetti are usually served with a pine nut, butter, and sage sauce, or with a simple tomato and basil sauce.
Testaroli al Pesto
Originating from the Lunigiana, an area between Liguria and Tuscany, testaroli is a very particular type of pasta. These are thin discs of dough cooked on a testo, a cast iron or terracotta griddle. Once cooked, the testaroli are cut into squares and seasoned with pesto alla genovese or with oil and cheese. Their unique texture and rustic flavor make them a truly special dish.
Mandilli de Saea
Also known as “silk handkerchiefs,” mandilli de saea are large, fresh lasagna sheets, extremely thin and delicate. They are usually served with pesto alla genovese, which adheres perfectly to the smooth surface of the pasta, creating a perfect combination of flavor and texture.
Minestrone alla Genovese
Perhaps not everyone knows that our fresh vegetable minestrone, known worldwide, owes its origins to the sea. In the port of Genoa, there were “catrai,” real floating inns set on boats or small barges that offered minestrone to sailors, which, with its green freshness, was a great comfort after long periods spent eating dry biscuits and salted foods. The dish belongs to the traditional poor cuisine typical of Liguria: its ingredients are easily obtainable natural products, such as seasonal vegetables and legumes: potatoes, beans, zucchini, chard, borage, and pasta called “scuccuzzù” or even rice, as well as the indispensable basil pesto (baxaicò).
Ravioli di Borragine
Ravioli are for all of us the dishes of Sunday lunch at grandma’s: usually filled with borage, a wild herb that grows in our countryside, Parmesan, marjoram, and ricotta. They are served with various types of sauce like tomato or ragù, but the “purist” recipe provides them only with oil and aromatic herbs.
Did we whet your appetite?
Our cuisine offers a variety of first courses that reflect the richness of the territory but also the simplicity of local cooking. Each dish tells a story made of ancient traditions and genuine ingredients, skillfully transformed into recipes that have conquered palates around the world
