Explore Regional Italy
Our regional tour around Italy leads us to Liguria in May, a coastal region of north-western Italy, where Genoa is the capital. The region is popular with tourists for its beautiful beaches, picturesque towns, and of course, the cuisine. Liguria may lie in the north of Italy, but its benign Mediterranean climate, and to some extent its cooking, belong further south. Traditionally, the recipes from this region make something out of nothing
Liguria is where one of the most popular sauces in Italian cuisine, pesto, originates from, and was invented by the Genoese to help their long-term sailors fight off scurvy! Head chef Lukas has ensured this is featured on this month’s menu, served with “maltagliati”. As chickpeas grow abundantly along the coast, they appear frequently in Ligurian cuisine, most regularly in “farinata”, a kind of chickpea pancake featured on our sharing antipasti.
Seafood is also a major staple of Ligurian cuisine, given that two-thirds of the population live on the coast. “Baccala”, or salt cod, is a big local favourite and is featured on our menu this month as a main course option, along with slow cooked rabbit, and “pansotti”, a traditional Ligurian pasta.
Desserts are “crema fritta” – deep fried pastry cream, and “gelato al paciugo” - the traditional ice cream in Liguria - a delicious fusion of vanilla and chocolate, wrapped in fresh fruits, fruit syrups and a hint of whiskey. Of course Liguria borders The Alps slightly, therefore the cheese for this month’s menu is “formaggio caprino d’alpeggio” – a fresh alpine goats cheese.
Available throughout May.
£21 two courses, £26 three courses