Cuisine of Liguria

Trenette al pesto
Cappon magro
La cuciniera genovese (1877)
Arbanella with salted anchovies
Farinata di ceci
Coniglio alla ligure (with olives and pine nuts)
Olio di oliva della Riviera
Pesto
Linguine with pesto
Trofie with pesto
Agliata with cauliflower
Salsa alle noci
Focaccia alla genovese
Focaccia al formaggio
Focaccia con le cipolle
Pissaladière
Panissa
Farinata
Torta pasqualina
Polpette di melanzane
Stuffed vegetables
Steak tartare
Sant'Olcese salami
Stuffed anchovies
Anchovy paste
Canestrelli

Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto).