Liguria is better known as the Italian riviera, and it's a region where fresh and simply food predominates. Vegetables and herbs are common, and chickpeas seem to take the place that corn and wheat does elsewhere in Italy. Its main city is Genoa, but it was in San Remo were I spent a couple of weeks a lifetime ago, taking a class at the Nobel Institute. While there, I got to visit a lot of Italian restaurants and I will note that I wasn't extremely impressed. I didn't really like the thin pizzas that were most affordable and I can't recall the pastas at all. Indeed, my only recollection of the food was of how much better it was when we took a field trip to the mountains.
Seafood is also very popular in Liguria, and I had my first and last experience of eating octopus there. My waiter didn't know the word for octopus, so he offered me fish instead. I didn't like it.
My short adventure into Ligurian cuisine included two pasta dishes - one successful, the other less so - and a very
Related cuisines I've explored so far: a href="../italy/">Italian, Abruzzese, Calabrian, Campanian, Caprese, Corsican, Emilian-Romagnan, Florentine, Friulian, Italian Renaissance, Italian-American, Lazian, Lombard, Lucanian
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