Liguria
Explore Ligurian pasta through pesto Genovese, trofie, trenette, green beans and coastal olive oil.
How pasta tastes in Liguria.
Liguria’s narrow coast and steep landscape shape a cuisine of herbs, olive oil, vegetables and seafood. Pesto Genovese is its most famous pasta contribution.
Trofie and trenette are often served with pesto, potato and green beans, a combination rooted in season and household practicality.
Trofie
Trenette
Linguine
Basil
Extra-virgin olive oil
Pine nuts
Garlic
Green beans
Trofie al pesto
Trenette al pesto
Pansotti with walnut sauce
From this region’s pans.
Regional association is based on the source notes in each guide. Household methods still vary.
Pesto Genovese
Make bright Ligurian pesto with basil, pine nuts, garlic, cheeses and olive oil while controlling heat, texture and oxidation.
Read the sauce guide →Pesto and herbSalsa di Noci
Make Ligurian walnut sauce with a creamy pounded texture, gentle garlic and the filled pasta traditionally suited to it.
Read the sauce guide →Recipes from Liguria.
Each recipe keeps traditional ingredients and practical substitutions clearly separated.
↗Trofie al Pesto Genovese
Fresh basil pesto coats twisted trofie with potato and green beans in the Ligurian manner.