Ravioli di Borragine
The livestock farms in Liguria are very few because there aren’t big lowlands. For this reason beef and pork meat are not the main ingredients of the Liguria’s version of the ravioli. In fact, the fillings are usually lean.
The borage, a great herb, as well as basil are widely used ingredients in the kitchens of Liguria. Basil is an exceptional herb and is the key element used to prepare one of the most famous sauces, the pesto.
Torta di zucchine
To bake the delicious and tasty zucchini cake, the main element used in the Liguria’s version is the trumpet zucchini, a kind of squash which is typical of Albenga, a famous place in Liguria that is situated in Savona district.
The trumpet zucchini has this name because of its long and slightly swollen end shape, as well as the tendency to curve in a way that reminds of a trumpet. Its colour can change depending on the maturity, with shades going from green to yellow. The pulp is dense and the flavour is delicate and sweet.
The trumpet zucchini can also be eaten raw when is freshly picked, maybe, after having cut it into thin strips, along with the excellent extra virgin olive oil from Liguria, the famous basil and a pinch of salt.
Another way to taste this specialty is stewed with onion and tomatoes, or with butter and then fried, they’re also delicious as a base for incredible fillings to replace beef or pork meat.
An exclusive holiday in Relais del Maro, situated in Borgomaro in Liguria in Imperia district, will allow you to taste the stuffed vegetables, a traditional dish in Liguria.
It is a tasty way to appreciate some ingredients that are usually considered poor. The stuffed vegetables represent, for this reason, a great example and at the same time are a delicious second dish.
There was a filling without meat in the original recipe, a plain filling that has seen a transformation during time because of the addition of mortadella, a little piece of meat or ham. To respect the delicate taste of the vegetables, of course, these additions have to be done with moderation, also to not adulterate the essence of the original recipe.