The factors that have shaped Ligurian cuisine over the centuries include its unique geographic position between the Alps and the Mediterranean, its temperate climate and, above all, the presence of the historic seaport of Genoa.
Seafood plays its natural role, whilst being balanced by a variety of vegetables and fragrant, fresh herbs, preferred over dried spices by the returning sailors who were the primary influencers of Ligurian cuisine.
Enduring specialties of the region include focaccia, basil pesto and savoury cakes such as torta pasqualina, made with spinach and swiss chard. Tuna, anchovies and whitebait are sourced from the restless waters of the Gulf of Genoa.
The Menu
Antipasti
Olives
Focaccia
Deep Fried Anchovies & Lemon
Torta Pasqualina
Rabbit Terrine
Primi
Cozetti w/ Pesto, Green Beans & Potato
Secondo
Chargrilled Tuna w/ Cherry Tomatoes, Peas & Marjoram
Fennel Rocket & Radish
Dolci
Sciumette
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