PDO Riviera Ligure extra virgin olive oil and traditional cuisine. A combination that is revamped in the Ricettolio, which comes in two editions, one for Riviera dei Fiori and another for Riviera di Levante. Two complementary traditions in the PDO RIVIERA LIGURE extra virgin olive oil experience, a cornerstone in cooking and a way of life. Two gastronomic categories. The PDO Riviera Ligure Olive Oil Protection Consortium has thus benefitted, it must be said, from the support of the Liguria Rural Development Plan in conjunction with Local Action Groups of the Riviera dei Fiori and the Province of La Spezia. Here is the Riviera dei Fiori Ricettolio, offering classic West Liguria recipes, with a few peculiarities. Only a West Liguria recipe book could be so detailed and full of surprises, even in its high quality pictures. Anyone privy to a sneak preview could not but exclaim: “I wasn’t hungry, but really, just opening these pages is making my mouth water…” Only the best presentation for what is a clear, concise recipe book. Also because each recipe has actually been specially made in the kitchens of the hotel section of the “E. Ruffini – D. Aicardi” High School, carefully prepared by students under the guidance of their teacher Claudia Fornara, photographed by Mattia Morgavi and then given its final graphic design by BMC Mastri Comunicatori. These culinary delights have been selected in line with the latest serving tradition: single dishes, first courses, second courses and desserts, with some distinctive features. The sugeli, for example, namely the gnocchi typical of west inland Liguria “cucina bianca”, are reinterpreted with a Mediterranean sauce made with tomatoes, olives and basil. The sun-dried tomatoes give a unique flavour to the olive pâté tagliatelle. A triumph of taste is the stuffed rabbit, again with olives – our very own Taggiasca olives. And our PDO Riviera Ligure oil, in its Riviera dei Fiori certified single variety Taggiasca version, is smooth and fruity, making it suitable for preparing oil-based cakes and desserts, like the unusual sweet focaccia or the castagnaccio chestnut cake. The latter, in Ponente ligure, is particularly well known in certain valleys, like Nervia and Argentina, where oil and chestnut cultures meet. Deserving of their own mention, also on a historical level, are what are known as “single dishes”. A complete lunch, as they often were, for workers of bygone times. How could one forget the chickpea farinata from the port of Oneglia, sold hot off the pan on the pier? Or Carpasina barley bread, which shepherds carried in their knapsacks, reconstituted with spring water and seasoned perhaps with the oil produced in the town where they stayed in winter, while their flocks cleaned and naturally fertilised the olive groves? Basically a sort of street food or hiking food. With the Riviera dei Fiori Ricettolio produced by the PDO Riviera Ligure Olive Oil Protection Consortium, you can get your fill of flavours and discover the taste of the local area.
A taste of history:
It is useful to recall that the farinata and panissa are popular dishes with variations along the Mediterranean coast, particularly the west coast. Both use chickpea flour, the chickpea being a longstanding local plantation, widespread before the great expansion of the olive. The sardenaira is a savoury tart, a San Remo version of other similar dishes from the Province of Imperia, like the pisciadèla and the pizza a l’andrea. Originally, before the arrival of the tomato, it was garnished with anchovy paste. Followed by a drink, of course. The carpasina is a barley bread, the version baked for the very poor and for rovers, like shepherds. Today, however, it is a delicacy, and is offered here, naturally.
