Pesto, focaccia and the local art of never hurrying a meal.
3 min read
Liguria’s cooking is built on what grows on steep terraces and what comes in from the sea. Basil, olive oil, anchovies and chickpea flour appear again and again, always with confidence.
Eat where it began
Pesto alla Genovese belongs here, usually tossed with trofie or trenette. Focaccia is eaten at any hour, including breakfast, sometimes dipped in a milky cappuccino.
Order the local wine
The white Vermentino pairs naturally with this food. Cinque Terre’s sweet Sciacchetrà, made from dried grapes, is a fine reason to stay at the table a little longer.