During your stay in the Country House La Cabana, and Angiolina’s Farm, situated in Monterosso al Mare, in the district of La Spezia, in the Cinque Terre in Liguria, you can taste from fish to pesto, the typical flavors of Liguria between land and sea.
Trofie al pesto
The Trofie with pesto are a dish that is the symbol of the tradition in Liguria. The Trofie are fresh pasta made of flour and water, originally from Recco in the district of Genoa. The Trofie were prepared one by one by wrinkling the pieces of pasta with the buffetto, a tool similar to a stocking iron. There are also the trofiette, that are smaller. They were born in the Crusade period when pasta was prepared in the ships, trofie were the scrap of the main dough.
The perfect seasoning for trofie is pesto, an original Genoa sauce. The origin of pesto dates back to the nineteenth century, when it needed much more garlic and some butter.
Today, the Genoa pesto is prepared with basil crushed with wood pestle in a marble mortar, adding pine nuts, garlic, salt, olive oil, pecorino and grated Parmesan cheese. The preparation in the mortar is not just a tradition, but it is essential not to alter the flavours because the sauce must remain raw. In fact, by blending the ingredients, the compound warms up and changes. In the traditional recipe, when you prepare pasta with pesto, you also add green beans and potatoes.
Acciughe ripiene salate al limone
The stuffed anchovies are a typical recipe in Genoa, with poor origin as they are a variety of the cheapest fish. They were originally prepared with stale bread, eggs and different vegetables depending on what people had in the house. Today, in Liguria we can enjoy this typical and delicious dish throughout the summer. It is prepared with clean and open anchovies, filled with a mixture made of egg, bread, cheese, salt, pepper, parsley, and some crushed anchovies. Then they are dipped in the eggs, in the grated bread and then are fried in plenty of oil. For a more modern and lighter version you can also cook them in the oven. The anchovies are served warm, salty and seasoned with lemon juice.
Piatti a base di pesce
Liguria naturally offers a variety of fish dishes, such as the Cappon Magro. This elaborate dish includes seabass fish, or bream or gallinella, lobster, bottarga, shrimp, oysters. They also add taggiasche olives, artichokes, beetroot, potatoes, cauliflower, eggs and green sauce. Everything is served in an eye-catching way and alternating colors.
The fish soup of Liguria, also called burridda, requires different fish qualities, which were originally the poorest, which means the scrap of the sale. Today we can find the soup with the great cuttlefish, red mullets, rockfish, mussels, sauces and vegetables.
Some excellent stockfish can be prepared in pieces covered with flour and then fried, served with the typical sauce with garlic of Genoa. While the stewed stockfish is prepared with potatoes, olives, capers, garlic, tomatoes, parsley, olive oil.