Page 187 - (DK Eyewitness) Travel Guide - Italy

INTRODUCING NOR THWEST IT AL Y  185

Liguria
The Mediterranean climate
is perfect for growing herbs,
fruit and vegetables, nuts and
olives. Ligurian olive oil is of
the highest quality and is used
in the preparation of many
dishes. To accompany pasta,
pesto is the signature sauce,
made from basil, pine nuts,
garlic and olive oil, as well as
a mix of pecorino and Parmesan.
This use of aromatic herbs is
typical of Ligurian cuisine
Boxes of fresh fish are unloaded onto a Ligurian quayside in general.
Not surprisingly, fish and
rich and earthy, laced with city is also the birthplace of seafood are as common as
French flair, reflecting a history grissini, crisp breadsticks that meat and dairy in this region,
of French rule and influence. grace every restaurant table. where the vast majority of
The paddy fields of Vercelli The tradition of the aperitivo people live on the coast.
are the rice capital of Europe, also originates in Turin. The
and truffle risotto, especially spread that accompanies a glass
when flavoured using the of Pro secco or a cocktail in bars ON THE MENU
prized white variety from Alba, throughout the city between
is truly memorable fare. 6pm and 8pm is substantial. Agnolotti Piedmont pasta
The mountains are famous speciality – crescent-shaped
for cow’s-milk cheese, especially ravioli stuffed with meat or
the semi-soft Fontina from the vegetables. Served with ragù
or a creamy sauce.
Valle d’Aosta, cured meats,
salamis, terrines and game. Brasato al Barolo Braised
Piedmont also produces Italy’s beef cooked gently with
greatest red wines, and the vegetables in Barolo wine.
prized Barolo and Barbaresco Lumache Piedmontese snails,
often feature as a marinade in the best of which come from
beef dishes. Cherasco, served either in garlic
The Turinese are passionate and butter or in a sauce of
about chocolate, echoing olive oil, tomatoes and garlic.
Turin’s tradition of chocolate- Oca alla Piemontese Goose
making originating in the preserved in fat.
17th century. Most famous Risotto alla Milanese Rich,
are the sublime ingot-shaped saffron-scented dish of rice
gianduiotti, filled with a rich Delicious focaccia bread made with with white wine, onion and
chocolate-hazelnut cream. The Ligurian olive oil Parmesan cheese.

Trenette con pesto A Ligurian Ossobuco Milanese shin of veal, Zabaione A frothy dessert of
dish of flat noodles with a sauce braised slowly in white wine. egg yolks, sugar and Marsala,
of basil, garlic, pine nuts and The bone marrow is considered zabaione is a speciality of the
olive oil. a delicacy. Piedmont region.

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