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” The Greeks called it Selene, perhaps because of the crescent shape of the coast..” (from “The balance of the Butterfly” by Simone Perotti – Ed Garzanti, 2012)

 

When you think about Liguria, you can think of a thin strip of land, overlooking the sea, and you can design the perched villages and colorful, immersed in the scent of basil. And you like it. Then you find a taste that does not forget and a wine that is like the sea, and then you realize that grow up those narrow streets, chasing galleries and corridors of asphalt , it was the best thing you could do. Liguria is the sea. Liguria is the taste. Liguria is our Mediterraneo.

 

 

 

Liguria means a difficult history in a difficult territory, which often denied even the bare minimum for survival. The continuous succession of destructive raids and conquerors and not the simple communication between the different parts of the territory gave the Ligurian people a note of distrust that makes them cautious and wary in the face of everything that comes “from outside”, beyond those boundaries so well demarcated of a strip of land that falls into the sea. But the innate drive toward the outside and the research for the different and the unusual led Genoa and the Ligurian people away, at the edge of the world. Liguria tells many stories. Great stories, born in a land reluctant, limited offering of its products, and fascinating stories of a sea lavish and rich in fish but full of dangers and threats. The eating habits of the population are then formed on the solid foundation of strength and sacrifice: the focaccia and farinata, street food, special food today, the result of tradition, in fact arise from poor raw materials. Yet, the research for the unknown gave Ligurian cuisine the opulence and wealth resulting from the supremacy of Genoa on the other Maritime Republics. The world is becoming smaller and smaller, while Liguria attached by the tradition of its cuisine fine ingredients, exotic and unknown. With the exception of olive oil and fresh herbs, all the other ingredients that the Ligurian cuisine has put on the table over the centuries, come from afar, from distant worlds, ” border “. It ‘ been so for pasta, the vegetables, the fish, for pesto and other sauces mortar. Durum wheat of excellent quality reached by sea from Russia and North Africa, and the resulting paste drew, found in different altitudes of the land, the climate suitable for drying. The development of the spice trade brought under the Lantern (Genoa) from precious materials coated with sugar and candied, to make them less pungent, more attractive and less perishable. The main ingredients of the Pandolce Genovese (fennel , raisins , pine nuts, candied citron..) come directly from the Eastern Mediterranean. And then preserved fish! Anchovies caught in the warmer months, were selected and carefully salted and then consumed during long sea voyages. Even today, salting and conservation of anchovies following the old traditional methods. In the sixteenth century, the Genoese were among the first to buy the salted cod of the Banks of Newfoundland, the Portuguese brought to Europe from the New World and later in the nineteenth century, became the most valuable hoard of cod, caught in the North Sea and kept for drying (stockfish), on a gastronomic journey secular comes down to our days. And the wines ? The wines are the Territory. The wonderful Pigato from the Riviera Ligure di Ponente, as well as the name of the Vermentino Colli di Luni, particularly fine, especially in the terroir of Castelnuovo di Magra. And the Sciacchetrà, extraordinary personality in the “sweet”. And then the rich wines of the tiny appellation of the Cinque Terre, which are simply honored, if only for the immense energy expenditure of human forces in vineyards that require tenants requirements of acrobatic art and exceptional stubbornness . The red wines, on the contrary, they give us a bit confused, because light and medium-bodied and too far away from the elegance of Vermentino. From this observation, however, returns the Ligurian people irrepressible instinct to go look “beyond” to bring “inside”: there are springing up based on Grenache and Syrah grapes, variety ‘Mediterranean with encouraging outcomes. We are waiting for.