Liguria; is situated on the Mediterranean Sea and noted for it’s flavors, perfumes and colors. A characteristic oder that rises up above the pungent sea brine is the aroma of “pesto”, the traditional sauce of Genoa. The sea provides many of the raw materials of Genoese cooking. Fish dominates the menu. Ligurian cooking also relies heavily on the use of olive oil which is one of Italy’s trade with a good portion of oil made in the Riviera West of Genoa. The “Cinque Terrre”, south of Genoa and along the coast, produce famous wines in which the region is famous for.
Menu
Antipasto- “Burrida” Genovese Fish Stew OR “Condiglione” Mixed Salad Liguria Style
Primo- “ Trenette col Pesto” Trenette pasta served with Homemade Pesto/Potatoes/String beans OR “Pansoti di Rapallo” Spinach Ravioli served with Homemade Walnut Sauce
Secondo- “Coniglio in Umido” Ligurian Rabbit Stew
Dolce- "Sorbet di limone con vodka" Lemon sherbet with vodka
Wine varietals to enjoy with your meal
Whites
Vermentino, Sciacchetra`, Ormeasco and Pigato
Reds
Sangiovese and Chianti