Pesto - Probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with gnocchi or trenette, it is finding wider uses as sandwich spread and finger-food filler)
Pizza all'Andrea – focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
Scabeggio - fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
Baccalà fritto - morsels of salt cod dipped in flour batter and fried
Torta pasqualina – savory flan filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked
Buridda – seafood stew
Bagnun (literally Big Bath or Big Dip) a soup made with fresh anchovies, onion, olive oil and tomato sauce where crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with hard tack instead of bread.
Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, for several decades tuna has replaced dolphin meat.
Mescciüa - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab origin
Cima alla genovese - this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entrée or a sandwich filler
Stecchi alla genovese - wooden skewers alternating morsels of leftover chicken meats (crests, testicles, livers...) and mushrooms, dipped in white bechamel sauce, left to dry a bit and then breaded and fried
Pansoti - triangle-shaped stuffed pasta filled with a mix of borage (or spinach) and ricotta cheese, they can be eaten with butter, tomato sauce or a white sauce made with either walnuts or pine nuts (the latter two being the more traditional ligurian options)
Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
Maccheroni con la Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage, "cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional ingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)
Condigiun - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)
Testa in cassetta - a salami made from all kind of leftover meats from pork butchering (especially from the head)
Galantina - similar to Testa in cassetta but with added veal meat
Torta di riso - Unlike all other rice cakes this preparation is not sweet, but a savoury pie made with rice, caillé, parmigiano and eggs, it can be wrapped in a thin layer of dough or simply baked until firm
Panera genovese - a kind of semifreddo rich in cream and eggs flavoured with coffee, similar to a cappuccino in ice cream form
Cappon Magro – a preparation of fish, shellfishes and vegetables layered in an aspic
Cobeletti – sweet corn tarts
Latte dolce fritto - a thick milk based cream left to solidify, then cut in rectangular pieces which are breaded and fried
Pandolce – sweet bread made with raisins, pine nuts and candied orange and cedar skins
Panissa and Farinata – chickpea-based polentas and pancakes respectively
Farinata di zucca - a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient, the end result is slightly sweeter and thicker than the original
Agliata - Pesto's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy
Trenette col pesto - Pasta with Pesto (Olive Oil, garlic, Basil, Parmigiano and Pecorino Sardo cheese) sauce