The Ligurian cuisine has transformed through the ages, in relation to the social class of a person in addition to the place where he lives.

This represents a shift from dishes that are popular traditions, with dishes that are elaborated on the tables of the powerful and the rich, although compared to other traditions (such as the cuisine of Emilia Romagna) poor tradition, or rather frugal, it is much more characteristic and typical.

The scarcity of live stock forced the Ligurian to develop courses with alternative ingredients such as fish and herbs, to which later was added game: this is how the seasonings made from wild and cultivated herbs, among which the famous pesto, which is used as a sauce for pasta, or it is added to soups mainly autumn rich in many varieties of fresh vegetables; and then the “sugo di noci” (walnut sauce) used for a sauce for pasta as “pansoti” (fresh filled pasta); pies with vegetables are also an important part and one of the most famous is the “Pasqualina” savoury cake.

The “ripieni alla ligure” (roasted- oven vegetables like zucchini, onions and peppers filled with cheese, vegetables or meat) and, among these is the famous and delicious dish “focaccia al formaggio di tipo Recco” (La Lanterna thin cheesy focaccia).