Ingredients
List of Traditional Desserts by Region -- LIGURIA -- includes names of "LIGURI" cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order
A
o Amaretti di Sassello, almond cookies [for similar recipes see Italy Revisited/ Cookies with Nuts]
o Amaretti prelibati
o Amaretto di Gavenola
o Amaretto di Rocchetta
o Anicini, anise-flavored cookies cut as slices [for a variety of similar recipes see Italy Revisited/ Cookies without Nuts]
o Arance farcite
B
o Baci dell Rivera
o Besch'utti do lagasso
o Bianco mangiare
o Bignole di ciliegie
o Biscette
o Biscotti alla Genovese, biscotti made with yeast dough flavored with fennel seeds
o Biscotti alle mandorle [for a variety of recipes from different regions see Italy Revisited/"Cookies with Nuts"]
o Biscotti del Lagaccio, biscotti-style cookie made with yeast, sometimes flavored with fennel or anise liquor [For recipe see Italy Revisited/"Cookies without Nuts]
o Biscotti di semola di Gavenola
o Biscotto di Taggia
o Budino al latte
o Bugie, Carnival fritters
C
o Canestrelli, lemon-flavored cookies shaped like "sea urchins" or "scallops"; they are also known as "capesante" or "pettina" (for recipe see Italy Revisited/Cookies without Nuts)
o Canestrello/Canestrelli di Acquasanta, Canestrelli di Avosso, Conestrelli di Brugnato, Canestrelli di Santo Stefano d'Aveto and Canestrelli di Taggia -- "canestrelli" or "sea urchin" cookies from various areas in the region
o Canestrelli di castagne
o Canestrelletto di Torriglia
o Cannoli di ricotta [for a variety of recipes from different regions see Italy Revisited/Pastries]
o Castagnaccio
o Castagnaccio alla zeneise
o Castagnole
o Ciambella all'uvetta
o Ciavai (torta di Chiavari)
o Colomba, a yeast cake shaped like a dove
o Croccante di mandorle, almond brittle [for a variety of recipes from different regions see Italy Revisited/"Nougats"]
o Crosta di fiche e limoni, single crust fresh fig and lemon tart
o Crostata di more
D
o Delizia in coppe
o Dolce di panna
F
o Focaccentte al formaggio, flat bread with soft cheese [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Focaccia, flat bread, using yeast, flour and water, flavored with salt and olive oil [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Focaccia al formaggio di Recco, pizza made without yeast, mixed with fresh milk cheese, a specialty of Recco, Liguria
[for recipe and history see Italy Revisited/Italian Breads and Pizzas]
o Focaccia con pellette d'oliva di Albisola
o Focaccia di Zucca, flat bread or pizza made with yeast dough, topped with shredded pumpkin [For recipe see Italy Revisited/ Italian Breads and Pizzas]
o Focaccia dolce genovese
o Focaccia dolce sarzanese
o Focaccia novese, Piedmontese very thin flat bread using yeast [For recipe see Italy Revisited/ Italian Breads and Pizzas]
o Frittelle della Val Bormida
o Frullato di frutta
o Frutta in sciroppo
G
o Gasse, sweet fritters shaped like knots
o Genoise, famous Genoese sponge cake, using lots of eggs
o Genoese Biscuits [for recipe see Italy Revisited/"Cookies without Nuts"]
o Genoese Bread, sweet bread [for recipe see Italy Revisited/Holiday Breads]
o Geneo/Genoese/Genoise Cake [for a variety of recipes see Italy Revisited/"Cakes"]
o Genoese Cup Cakes [For receipe see Italy Revisited/"Cakes"]
o Genoese Pastry [for recipe see Italy Revisited/Pastries]
o Geneva Wafers [for recipe see Italy Revisited/"Pastries"]
L
o Lagaccio (biscotto)*
o Latte alla grotta (Sciumette), dumplings topped with a pistachio sauce
o Latte dolce, fried custard squares, often diamond-shaped and breaded [for recipe see Italy Revisited/Fritters]
o Ligurian cookies, lemon flavored "scallop" shaped cookies, generally known as "canestrelli", though they are sometimes referred to as "capesante" or "Pettina" (For a "canestrelli" recipe see Italy Revisited/Cookies without Nuts)
M
o Marmellata d'ambra
o Mele infagottate
o Meringhe, meringues cookies
O
o Ossa dei morti, almond cookies made for All Souls Day [for a variety of similar recipes see Italy Revisited/Cookies with Nuts]
P
o Pacciugo
o Paciugo
o Pan di Spagne, sponge cake [for recipe see Italy Revisited/Cakes]
o Pan dei morti
o Pandolce, a dome-shaped dried CHRISTMAS fruit cake
o Pandolce Genovese, Genoese-stye sweet yeast bread or fruit & nut bread, flavored with raisins, pine nuts and pistachio nuts, other combinations also popular
o Pane alla salvia, flat cake or sweet bread made with cornmeal flavored with fresh sage leaves, specialty of Genoa
o Panera, ice cream flavored with coffee
o Panettone con farina di castagne
o Pa nera
o Pasta Genovese, sponge cake
o Pesche ripiene, stuffed peaches flavored with amaretto liqueur
o Pinolata
o Pizza di Noci e Canditi, pie made with walnuts and flavored with candied peel, chocolate and lemon zest
R
o Ravioli dolci, [For recipe see "Pastry Pockets"]
o Risiny
S
o Savoiardi
o Sciumette, sometimes described as sweet dumplings made with beaten egg whites and topped with pistachio sauce, also known as "Latte alla Grotta," and other times described as cookies made with egg whites and flavored with pistachios
o Sgabei, fried yeast bread dough strips [for recipe see Italy Revisited/Fritters]
o Strufuggiu, Double-crusted savory pie filled with grated Parmesan cheese and fresh basil leaves [for recipe see Italy Revisited/Pies and Tarts]
o Superbarre
T
o Torrone, u turu'n, almond nougat [for a variety of recipes see Italy Revisited/ Nougats]
o Torrone di cioccolata
o Torta crescente
o Torta di Chiavari
o Torta di Nocciole
o Torta di riso dolce [for a variety of recipes see Italy Revisited/Pies and Tarts]
o Torta dei Fieschi, rum flavored cake
o Torta di Genovese, single crust pie, flavored with almonds [for recipe see Italy Revisited/Pies and Tarts]
o Torta di Torriglia
o Torta d'riso doza di Vezzano, torta d'riso d'V'zan
o Torta Genovese [for recipe see Italy Revisited/"Cakes"]
o Torta panarello
o Torta pasqualina, savory cheese pie stuffed with vegetables, such as cauliflower, Swiss chard or artichokes, served for EASTER (for recipe see Italy Revisited/Pies and Tarts)
o Torta sacripantina
o Torta scema
o Torta stroscia
Directions
Notes
The list of desserts, which includes a number of traditional breads, pizzas and savory unsweetened pies, was compiled from a variety of sources, including Wikipedia. Part of "Cucina ligure." Additions and/or corrections are welcomed.
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