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For a simple and genuine cuisine

The cuisine of Liguria and the Finale area is an image of its people; its mountain-dwellers and its sailors. Although it has been embellished and refined over time, its base ingredients are therefore simple foods, which are cheap and widely available – the ancient glories of the region. In this sense, the cuisine also reflects the characteristics of the landscape, of the natural union of the sea and the mountains that characterise the Ligurian territory.
In addition to the typical and characteristic products throughout the region such as the product with the DOP basil pesto, focaccia, farinata, Pasqualina cake, green cakes, olive oil and all its derivatives, the various recipes fish, which stand only so-called Fugassin Finalesi products, namely chips muffins made with potatoes, and chifferi, sweets made with crescent-shaped almond, also produced in the chocolate variant.
The following recipes were kindly provided by Migliorini Institute of Finale Ligure.

Buridda (Img: Provincia di Savona)


The taste of the sea

Chifferi (Img: Provincia di Savona)


Almonds, sugar and orange blossom water biscuits

Cima (Img: Provincia di Savona)

Cima at the Genoese manner

Taste of tradition

Farinata di ceci (Img: Provincia di Savona)

Farinata di ceci

Chickpea “farinata”

Focaccia alla genovese (Img: Provincia di Savona)


Simple and natural ingredients

Focaccia di Recco (Img: Provincia di Savona)

Focaccia di Recco col formaggio

Farina, olio, acqua, sale e formaggio fresco

Acciughe fritte (Img: Provincia di Savona)

Fried anchovies

Anchovies oil salt

Funghi fritti (Img: Provincia di Savona)

Fried mushrooms

A delight from the hinterland

Fiori di zucca ripieni fritti (Img: Provincia di Savona)

Fried pumpkin flowers

Fried pumpkin flowers

Fugassin (Img: Provincia di Savona)


Fried salted bread

Pesto (Img: Provincia di Savona)


Pesto sauce

Lumache alla ligure (Img: Provincia di Savona)

Snails in the Liguria manner

Snails in the Liguria manner
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