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Liguria is the only Italian region that borders with the sea to the south, the Alps to the north and the Apennines to the east. It benefits from the temperate climate of the Tyrrhenian sea and draws protection from the natural barrier of the mountains preventing the passage of the cold winds from the north. 

This climatic factor together with the historic and commercial tradition of Genoa has created a unique gastronomy that harmonizes the products of the sea, the garden and the woods.

There is an exceptionally well balanced harmony between green (vegetables) and blue (fish) made up of delicate balances among which emerge excellent products such as sweet olive oil ,the tasty vegetables and the delicate, scented wines.

One of the most famous product of Liguria and Genoa is the little plant called basil that some gracious unknown hand has combined with garlic, parmesan cheese, pine-seeds and pure Ligurian extra virgin oil to create one of the best known products of the Genoa and Liguria: his majesty Pesto.

Other green elements are the vegetable fillings both for fresh pasta and for cakes like the legendary "torta pasqualina" or for the well known "Cima di Vitello alla Genovese". (rolled beef stuffed with a mix of vegetables and cheese)

Naturally the Ligurian cuisine has also marine characteristics, with extensive consumption of fish and crustaceans. Fish like anchovy, the small white bait, white bream, sea bass and many others, are common fare.

The Ligurian cuisine has been enriched by other cuisines because of the trades developed with its marine activities, introducing the use of products such as stockfish and dried cod. Proximity to France and its southern region of Provence has also been a factor of influence. But similarities can also be found throughout all Europe (with Catalan and Portuguese cuisines especially) and Northern Africa.

Among other particularities you can find farinata (a thin loaf of chick-pea flour) and the famous focaccia alla Genovese (flat bread loaf of Genoa). 

Both these specialties, served by bakeries scattered everywhere, are often consumed like snacks during  any moment of the day, a sort of Italian fast-food version with few natural healthy ingredients: flour, olive oil, salt and water, but none-the-less so delicious.

In this short presentation of the typical Ligurian products last but not least one must make mention of the products of the wood: chestnuts, mushrooms, truffles and small fruits like strawberries, whortleberries, raspberries.