“Fully immersed in a foreign culture, I have discovered in food both a common language and a symbol of home.”
Liguria, The Cookbook
Liguria, the Italian Riviera – the home of pesto, focaccia, and the Cinque Terre – is also the source of a rich local cuisine, one that is vegetable-forward, inherently waste-conscious, and full of regional delights celebrated in this book. From local twists on Italian favorites like fritto misto, risotto, and ravioli to lesser-known Ligurian specialties such as corzetti, this cookbook offers readers a personal journey into the heart of the foods of this timeless, yet ever-evolving region.
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