CSCA - Liguria
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| CINQUE TERRE | show 🗑
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| show | Thin noodles made without eggs and usually served with pesto sauce.
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| show | Figure-eight “corset” shaped pasta.
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| show | The Genoese dialect for the word “rubbish, or things of little value.” “Ravioli” is derived from this word.
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| PANSOTI | show 🗑
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| SALAME GENOVESE | show 🗑
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| CIMA GENOVESE | show 🗑
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| TROFIE | show 🗑
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| DATTERI DI MARE | show 🗑
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| CAPPON MAGRO | show 🗑
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| show | A humble Ligurian puréed fish soup.
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| BURIDDA | show 🗑
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| PRESCINSENA | show 🗑
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| show | Variety of olives from which best Ligurian extra-virgin olive oil is made.
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| show | Signature sauce of Liguria, consisting of fresh basil, ground pine nuts (pinoli), Ligurian extra-virgin olive oil, garlic and Sardinian pecorino (sheep’s milk) cheese. Mixture is mashed into a paste, or pesto, with a mortar and pestle.
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| show | Fugassa in the local dialect), a kind of bread popular throughout Italy and particularly important in Ligurian cuisine.
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| FARINATA | show 🗑
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| TORTA PASQUALINA | show 🗑
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| show | A savory tart made with fresh sardines, anchovies, onions, basil and black olives, similar to the French Provencal pissaladiere.
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| AMARETTI DI SASSELLO | show 🗑
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| BACI DI ALASSIO | show 🗑
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| BOSCO, PIGATO AND VERMENTINO | show 🗑
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| ORMEASCO AND ROSSESE | show 🗑
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