Ligurian cuisine might surprise you. Being along the Mediterranean coastline, seafood is of course an essential part of this region gastronomy, but it is also carefully mixed with a generous use of herbs and vegetables, and a few non-fish dishes that might surprise you.
We start with the obvious…fish, fish and more fish. It dominant in dishes from soups to salads, pasta to main dishes. Seafood antipasti are served in abundance at most Ligurian restaurants and typically include . These marinated anchovies from Monterosso, cozze ripiene (mussel shells stuffed with minced mussel meat, prosciutto, Parmesan, herbs, and bread crumbs), and sopressato di polpo (flattened octopus in olive oil and lemon sauce) and possibly a small platter of fritto.
You will also find plenty of fish within Ligurian past dishes such as spaghetti allo scoglio, an olive oil, tomato, and white wine–based sauce containing an assortment of local frutti di mare (clams, mussels) plus shrimp and cuttlefish.