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LIGURIA, Gastronomy

When it comes to Ligurian Food, the mention of Pesto is a must. A favorite among natives and tourists alike, the rich sauce is mostly used as a flavoring agent to Italian Pasta or Ravioli.

Liguria also has good concentration of vineyards, produces of which include Ormeasco and Rossese wines from the Dolceacqua vineyards, Pollera Nera from the vineyard of Riviera di Levante among many more. There are also a number of olive groves which effectively produces some finest variants of extra-virgin olive oil. Being primarily a coastal region, seafood is a staple in the gastronomic scene of Liguria.

This reflects on the availability of the ciuppin and buridda- the fish soup made form Stockfish. Fried Sardines is also a major attraction among seafood. Ligurian eatery joints dish out some mouth watering desserts, like the pandolce Genovese- a specialty of the Ligurian region which is essentially a bread stuffed with fruit and nut. Small butter cookies amaretti and cubeli are also quite popular in this part of Italy.