Liguria, land of contrasts, of sea and mountains, where the oil meets the butter.
The Ligurian cooking is Mediterranean food. Dishes of sea and mountain, special for the taste of the aromatic herbs, for the olive oil. Fine scents and tastes, fruit of the patience and tenacity of Ligurian people which compensate for the simplicity of the elements with wise preparations.
It is a cooking of slow times, of the past, of a world without rush, as are the long waits on the seashore, or the slow streets which narrow wind through in the small mountain. In this way are born the stuffings, fruit of a long soft work, that characterize all the Ligurian cooking from the coast to the hinterland.