Nothern Italy is where you tend to find more robust, rich and hearty examples of Italian cooking, thanks to its proximity to the Alps and large wealthy cities such as Turin and Milan. Liguria, however, is a bit of an anomaly, feeling much more southern thanks to its turquoise ocean, beautiful coastal towns and verdant, lush countryside. It has its share of mountains, too, but most people associate Liguria with a relaxed way of life and sunny seaside resorts.

Our collection of Ligurian recipes proves that this little crescent in northwest Italy is home to some of the best food in the country. Bordering Nice in France means the region shares many similar dishes – Farinata, a chickpea and rosemary pancake, is called socca in Nice, and Condiglione is almost identical to the more famous salade Niçoise. Liguria’s most famous culinary export is of course Basil pesto, which is often used to create Pasta alla Genovese, complete with green beans and potatoes. It’s also home to focaccia – stick with the classic and bake a loaf of Focaccia Genovese, or try something new with the unusual Focaccia di Recco. And be sure to try Pansotti, the local variety of ravioli, usually dressed in a beautiful Salsa di noci sauce.

Ligurian food is all about fantastic vegetables, summer sunshine flavours and fantastic seafood, making it quite different to the rest of northern Italy. It’s certainly worth a visit for anyone interested in eating well.