What makes the food of Liguria so special?

Liguria: The Italian Riviera on a Plate

Nestled between the azure waters of the Ligurian Sea and the jagged peaks of the Maritime Alps, Liguria is a land of vertical beauty. Here, the "Italian Riviera" isn't just a destination for the glamorous; it is a culinary sanctuary where the food is shaped by the sea breeze and the sun-drenched, terraced cliffs.

What makes Ligurian cuisine so special is its wonderful combination of the best of the land and sea — and it's remarkable lightness. Unlike the butter-heavy dishes of the north or the spicy, tomato-rich sauces of the south, Liguria offers a "green" cuisine—fresh, aromatic, and deeply tied to its unique microclimate.

At Carluccio's we love this wonderful regional cuisine and it's diverse ingredients. Lets explore...

The Liquid Gold of the Cliffs

In Liguria, the olive tree is king, but not just any olive. The region is the exclusive home of the Taggiasca olive. These small, dark, mottled fruits thrive on steep terraces that are often inaccessible to machinery, meaning they must be harvested by hand.

The oil produced from these olives—such as our Colline sul Mare Extra Virgin Olive Oil—is world-renowned for its elegance. Because the trees are perched four hundred metres above sea level, they are kissed by the salty sea air. The resulting oil is:

Delicate and Sweet: Lacking the intense "pepperiness" of Tuscan oils.
Aromatic: Carrying hints of almond and pine nut.
The Perfect Partner: It is designed to be used "crudo" (raw), drizzled over fresh fish or garden vegetables without ever overpowering them.

The Soul of Genoa: Pesto and Trofie

If Liguria had a signature scent, it would be fresh basil. The region is the birthplace of Pesto alla Genovese, a sauce so revered that its ingredients and method are protected by tradition.

Real Ligurian pesto is a vibrant, electric green, made with DOP basil, pine nuts, Pecorino, Parmigiano, garlic, and that essential Taggiasca oil. But the pesto is only half the story; the other half is the pasta shape designed specifically to catch it: Trofie.

Trofie are small, tapered twists of pasta. Their spiral shape is no accident; it is engineered to "grab" the pesto, ensuring that every single bite is coated in that fragrant, herbaceous sauce. In the villages of the Cinque Terre, you will often find this served "avvantaggiata"—cooked alongside green beans and sliced potatoes in the same pot for the ultimate textural experience.

Why We All Fall in Love with Liguria

There is a reason why locals and holidaymakers alike are obsessed with this coastal diet.

For the locals, the food is a point of immense pride—a symbol of their ability to coax incredible flavours from a challenging, vertical landscape. It is a cuisine of "the garden and the sea," reflecting a life lived in harmony with nature.

For the holidaymaker, Ligurian food represents the ultimate summer dream. It is "Al Fresco" dining at its finest. It’s the crisp snap of a Ciappe flatbread, topped with a simple antipasti (tapenade or other topping), enjoyed with a view of the harbour; it’s the simplicity of a piece of focaccia dripping with local oil; and it’s the lightness of a meal that leaves you feeling energised rather than heavy.

In Liguria, you don't just eat; you breathe in the Mediterranean. It is a cuisine that manages to be both humble and sophisticated, much like the Riviera itself.

Experience the Riviera at home. From Taggiasca oils to authentic Trofie, explore the Ligurian collection at the Carluccio’s Online Deli.