Recipes from Liguria are characterized by few, simple ingredients masterfully combined to create the genuine Mediterranean cooking, fresh and light. In Liguria they barely use meat, diary products and, generally speaking, animal fats. Lack of pasture has led Ligurians to specialize in cooking with different ingredients, like fish and vegetables. That's how their excellent pesto sauce, used to season pasta or to accompany different dishes, was born. In this gallery I've gathered all Ligurian recipes I've tried till now, from pesto to canestrelli, from farinata di ceci to focaccia di Recco. As usual, they are accompanied by step-by-step pictures.