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    Italy's Ligurian Table: Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera
    Italy's Ligurian Table: Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera
    Italy's Ligurian Table: Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera
    Ebook56 pages1 hour

    Italy's Ligurian Table: Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera

    By Luca Cristello

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    About this ebook

    Nestled on the southern shore of northwestern Italy is a beautiful little region called Liguria, the birthplace of a handful of famous Italian foods.

    Luca Cristello brings famous recipes from Liguria (like Pesto Alla Genovese and Focaccia) and lesser-known recipes (like Farinata and Trofie) to light through this new recipe book. Enjoy the aromas of toasting pine nuts, sumptuous olives, and fragrant basil. Learn how the Ligurian region developed an intensely flavorful palate from simple and affordable ingredients.

    You can easily incorporate this diet into your own lifestyle and enjoy culture and gastronomy of one of Italy's most beautiful areas.

    LanguageEnglish
    PublisherEburnean Books
    Release dateNov 28, 2018
    ISBN9781386823933
    Italy's Ligurian Table: Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera

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      Book preview

      Italy's Ligurian Table - Luca Cristello

      Italy’s Ligurian Table:

      Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera

      Luca Cristello

      Italy’s Ligurian Table: Farinata, Pesto Alla Genovese, and other recipes to remind you of Cinque Terre, Genova, and the Italian Riviera

      ––––––––

      Published by Eburnean Books™

      © 2018 Emberworks Creative, LLC

      All rights reserved.

      www.eburneanbooks.com

      For information on new book releases and giveaways, join our newsletter.

      Table of Contents

      Introduction

      Liguria

      The Food

      Ligurian Style Pizza

      Ligurian Focaccia

      Ligurian Style Rabbit

      Ligurian Style Lamb with Artichokes

      Wilted Spinach and Grape Salad

      Ligurian Stuffed Tomatoes

      Pesto alla Genovese

      Liguria Cake

      Spinach and Ricotta Ravioli with Butter and Sage Sauce

      Ligurian Walnut Sauce

      Trofie Pasta

      Chocolate Amaretti Cookies

      White Lasagne with Pesto and Chicken

      Cappon Magro

      Farinata

      Introduction

      It may be that Italians are most well-known for their food. Is it possible to separate Italy’s cuisine from its cultural heritage? Italian food is baked, into the lifestyle in what may be considered inconvenient ways. The country’s uncompromising stance on its food culture has earned Italian food worldwide affection.

      In Italy, the day begins later than it does in other countries. Breakfast is usually light, composed of something sweet and coffee. Italians have lunch around one o’clock. In the heat of the afternoon, they take their time gathering around a table for lunch, often followed by a prolonged nap. Dinner usually starts well into the evening.

      A classic Italian meal consists of at least four dishes. Antipasti (appetizers), primo piatto (first plate, often a pasta dish), secondo piatto (second plate, often meat or protein-based dish) and dolce (dessert). Each meal is accompanied, by bread, wine, and water, and ends with coffee and fruit. In Italy, these meals are about so much more than filling empty stomachs. They’re about family, community, friendship, and shared experiences.

      Italian cuisine has always found value in simplicity and variety. It boasts a healthy, tasty, warm and colorful diet. Perhaps the best way to learn about the country is by eating and studying the food. Italy is surrounded by water on three sides and has experienced significant external influences that have shaped each regional cuisine. In Lombardy, for example, you’ll find wonderful rice and butter, in the Alpines you can enjoy excellent polenta, cream, and cheese. In the

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