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CSCA - Liguria

CINQUE TERRE A stretch of five scenic coastal towns on the Riviera di Levante, well-known for wine.
TRENETTE Thin noodles made without eggs and usually served with pesto sauce.
CORZETTI Figure-eight “corset” shaped pasta.
RABIOLE The Genoese dialect for the word “rubbish, or things of little value.” “Ravioli” is derived from this word.
PANSOTI Triangular or square ravioli filled with an herb mixture known as preboggion.
SALAME GENOVESE (Genoa salami) made with pork and beef with the addition of peppercorns and salt. After it is aged, its flavor is enhanced with garlic and wine.
CIMA GENOVESE Stuffed veal breast specialty from Genoa. The filling includes onions, bread, sweetbreads, pistachios, peas, marjoram, eggs and Parmigiano cheese.
TROFIE Short hand-rolled pasta lengths.
DATTERI DI MARE (Date shells), a type of mussel named for its date-like shape, once common near the town of La Spezia but now endangered.
CAPPON MAGRO “Fast Day Capon” an elaborate fish and vegetable salad.
CIUPPIN A humble Ligurian puréed fish soup.
BURIDDA Ligurian fish stew.
PRESCINSENA A curd cheese used in Ligurian sauces, fillings and in focaccia.
TAGGIASCA Variety of olives from which best Ligurian extra-virgin olive oil is made.
PESTO GENOVESE Signature sauce of Liguria, consisting of fresh basil, ground pine nuts (pinoli), Ligurian extra-virgin olive oil, garlic and Sardinian pecorino (sheep’s milk) cheese. Mixture is mashed into a paste, or pesto, with a mortar and pestle.
FOCACCIA Fugassa in the local dialect), a kind of bread popular throughout Italy and particularly important in Ligurian cuisine.
FARINATA A thin focaccia-like bread made with chickpea flour, olive oil, salt and water.
TORTA PASQUALINA An elaborate vegetable tart served at Easter time.
SARDENAIRA or SARDENEA A savory tart made with fresh sardines, anchovies, onions, basil and black olives, similar to the French Provencal pissaladiere.
AMARETTI DI SASSELLO Soft flourless almond cookies that are hand formed, one by one.
BACI DI ALASSIO “Kisses from Alassio”, sandwich cookies made from hazelnuts, honey, egg whites, and cocoa with dark rich chocolate middles.
BOSCO, PIGATO AND VERMENTINO The most important varietals in Ligurian DOC white wines.
ORMEASCO AND ROSSESE The most important varietals in Ligurian DOC red wines.
Created by: CSCAStudy