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Regional Italian Home Cooking:

Alan's Italian Home Cooking RecipesIn Liguria herbs and vegetables as well as seafood find their way into the cuisine. Savory pies and cakes are popular in the region. Onions and olive oil are used. 

The Ligurians, constricted by a lack of land suited to wheat productions made the most of chick-pea in farinata (plain or topped with onion, artichokes, sausage, cheese or young anchovies) and polenta-like panissa. 

Hilly or mountainous districts used chestnuts as a ready source of carbohydrates and sugar. Ligurian pastas include corzetti from the Polcevera valley, pansoti, a triangular shaped ravioli filled with vegetables, piccagge, pasta ribbons made with a small amount of egg and commonly served with artichoke sauce or pesto, trenette, made from wholewheat flour cut into long strips and served with pesto, boiled beans and potatoes, and trofie, a Ligurian gnocchi made from wholegrain flour or white wheat flour, made into a spiral shape and cooked with beans and potatoes and often tossed in pesto. 

Many Ligurians were forced to emigrate in late XIX and early XX centuries; as a result, Argentina style Asado la cruz can be found in local fairs during summer.

List of dishes unique to Liguria

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