Typical First Courses of Liguria: A Journey Through Flavors and Tradition

Liguria is a land of breathtaking contrasts: from cliffs overlooking the crystal-clear sea to the olive groves and vineyards of the interior. But the true soul of Liguria is also found in its unique flavors and culinary traditions. The pasta-based first courses, in particular, tell stories of the sea and the land, of simple and genuine ingredients transformed into gastronomic masterpieces. Let’s discover together some of the most iconic first courses of Ligurian cuisine that will make you fall in love with our region at the table!

Trofie al Pesto

Perhaps the most famous dish of Liguria, trofie al pesto, is a true symbol of Ligurian cuisine. Trofie is a short pasta, twisted on itself, made with durum wheat flour and water. Pesto alla genovese, made with fresh basil, pine nuts, garlic, Parmigiano Reggiano, Pecorino, extra virgin olive oil, and a pinch of salt, is the perfect accompaniment to this pasta. The secret to good pesto lies in the freshness of the ingredients and the preparation technique, preferably with a marble mortar and wooden pestle.

Trenette al Pesto

Trenette is another type of Ligurian pasta, similar to linguine. Traditionally served with pesto alla genovese, they are often enriched with potatoes and green beans, cooked directly in the same water as the pasta. This dish represents a perfect balance of flavors and textures, where the creaminess of the pesto combines with the sweetness of the potatoes and the freshness of the green beans.