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The Crescent Fish

Byfrancescadzani@gmail.com
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Small crescent-shaped Liguria curves the west coast of Italy. How else should I explain this region other than the excellent fish harvested? Red Mullet, Octopus, and Shrimp are some of the best products they offer too. Oh, and I must not forget about the anchovies, they are notorious for those as well. 

Some of our favorite sauces like tomato, carbonara, and Bolognese are what have paved a way through the boot of Italy in different instances. And then there is pesto, the vibrant and refreshing sauce made from basil leaves, parmesan, and pignoli nuts that are so important to this area. Basilico Genovese (basil), is a  DOP product in Liguria and harvested from April to October. 

 

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Maybe you will find yourself hopping from mountain to mountain in Cinque Terre feasting on some of the popular foods there. Focaccia di Recco is an IGP, unleavened bread baked with a soft cheese sandwiched between the two layers of dough. Just think creamy, crunchy salty goodness and a perfect treat to eat hot in hand while sightseeing. January sets the perfect scene for feasting on hot soups with veggies and potatoes and can you think of anything besides minestrone soup to suit that purpose? My mother always makes minestrone with ditalini and then I load it with cheese, but here there is no pasta (I really wanted to add some).

I think I feel a different way about squid after popping their ink all over my jacket. Totani Ripieni is filled with a stuffing containing taggiasche olives that are these tiny fruits packed in oil and delicious eaten alone, never- mind the squid. Farinata is a savory torta made with chickpea flour and a unique composition of ingredients. Liguria makes use of their chickpea products.

 Canestrelli are the most tender cookies I may have ever tasted. They look like a shortbread cookie, but crumble and melt in your mouth so fast you barely have to chew. They are light and dense at the same time. I think the most interesting part about their composition is grated hardboiled egg yolk and potato starch which aides in the cookie crumble. It’s a nice addition to the end of a fishy meal, or the begining!

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