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Italian Regional Cooking Volume 1

"Liguria is a crescent-shaped region in northwest Italy. Its Mediterranean coastline is known as the Italian Riviera. The 5 colorful fishing villages of the Cinque Terre, as well as stylish Portofino and Santa Margherita Ligure, are on the eastern coast or Riviera di Levante. The western coast, the Riviera di Ponente, is home to Sanremo, a vintage resort with a turn-of-the-century casino and a flower-filled promenade."


"All over Italy, filled pasta such as ravioli and tortellini typically contains meat – whereas in Liguria, pansoti (the local version of ravioli) has a vegetable-based filling, containing preboggion, a mixture of wild herbs, or beets and borage as an alternative. The word “pansoti” comes from pansa, meaning belly, because of their chunky appearance – even though nowadays triangular pansoti are also popular. The traditional condiment for pansoti is salsa di noci, a walnut-based condiment made with peeled walnut kernels, garlic, salt and milk-soaked bread blended together with a mortar and pestle."



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