CSCA - Liguria
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| CINQUE TERRE | A stretch of five scenic coastal towns on the Riviera di Levante, well-known for wine.
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| TRENETTE | Thin noodles made without eggs and usually served with pesto sauce.
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| CORZETTI | Figure-eight “corset” shaped pasta.
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| RABIOLE | The Genoese dialect for the word “rubbish, or things of little value.” “Ravioli” is derived from this word.
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| PANSOTI | Triangular or square ravioli filled with an herb mixture known as preboggion.
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| SALAME GENOVESE | (Genoa salami) made with pork and beef with the addition of peppercorns and salt. After it is aged, its flavor is enhanced with garlic and wine.
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| CIMA GENOVESE | Stuffed veal breast specialty from Genoa. The filling includes onions, bread, sweetbreads, pistachios, peas, marjoram, eggs and Parmigiano cheese.
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| TROFIE | Short hand-rolled pasta lengths.
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| DATTERI DI MARE | (Date shells), a type of mussel named for its date-like shape, once common near the town of La Spezia but now endangered.
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| CAPPON MAGRO | “Fast Day Capon” an elaborate fish and vegetable salad.
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| CIUPPIN | A humble Ligurian puréed fish soup.
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| BURIDDA | Ligurian fish stew.
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| PRESCINSENA | A curd cheese used in Ligurian sauces, fillings and in focaccia.
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| TAGGIASCA | Variety of olives from which best Ligurian extra-virgin olive oil is made.
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| PESTO GENOVESE | 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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| FOCACCIA | Fugassa in the local dialect), a kind of bread popular throughout Italy and particularly important in Ligurian cuisine.
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| FARINATA | A thin focaccia-like bread made with chickpea flour, olive oil, salt and water.
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| TORTA PASQUALINA | An elaborate vegetable tart served at Easter time.
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| SARDENAIRA or SARDENEA | 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 | Soft flourless almond cookies that are hand formed, one by one.
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| BACI DI ALASSIO | “Kisses from Alassio”, sandwich cookies made from hazelnuts, honey, egg whites, and cocoa with dark rich chocolate middles.
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| BOSCO, PIGATO AND VERMENTINO | The most important varietals in Ligurian DOC white wines.
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| ORMEASCO AND ROSSESE | The most important varietals in Ligurian DOC red wines.
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