|
|
|
filmato flash
|
|
|
 |
|
|
|
|
 |
|
|
|
 |
The Ligurian Cousine is intelligent
and careful, able to take advantage
of every element that the earth, the
sea and the job of the man produce.
In this region, wide plains do not
exist and therefore they are not
present breedings of cattle. In the
popular cousine, therefore, there
isn’t a large use of pork and cattle
meat. |
|
In Liguria grows domestic and wild grass
like the rosmarino, the maggiorana, the
thymus, salvia, the borragine and an
exceptional basil, from the leaves wide and
perfumed that it is the ingredient base for
a green sauce that has gone around of the
world: the “pesto”.
In a region where sea and mountain are met
are present a various kind of plates. Many
from earth like troffie, farinata, genovere
trippa or mesciua of
La Spezia. But there
are also sea plate like anchovies, small
white fishies, moon fish, golden fish,
branzini. |
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
