The following list includes names of famous traditional dishes LIGURE (For a list of desserts from the Liguria region see Italy Revisited/List of Desserts by Region).

BREAD AND PIZZA DISHES
o Focaccia alla Salvia, bread flavored with sage
o Focaccia al formaggio, cheese-stuffed
o Focaccia con le olive Verdi, with green olives
o Pizza all'Andrea Focaccia-style pizza topped with tomato slices (not sauce) onions and anchovies
o Sgabei - fritters made from bread dough (often incorporating some cornmeal in it)

CORN AND RICE DISHES
o Panissa and Farinata chickpea-based polentas and pancakes respectively
o Riso alla Genovese rice with veal sauce
o Riso col preboggion, rich with herbs

EGG AND CHEESE DISHES
o Frittata di gianchetti, omelet using fish
o Torta pasqualina – savory flan filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole when cooked (for recipe see Italy Revisited/Pies and Tarts)

FISH AND SEAFOOD DISHES
o Baccala all'agliata, salt cod with garlic sauce
o Baccala fritto - morsels of salt cod dipped in flour batter and fried
o Bianchetti - Whitebait of anchovies and sardines, usually boiled and eaten with lemon juice, salt and olive oil as an entrée
o Bianchetti fritti, fried small fish
o Buridda, seafood stew
o Calamaretti con agliata, shrimp with garlic sauce
o Cappon/capon Magro a preparation of fish, shellfishes and vegetables in an aspic sauce, sometimes described as a fish salad
o Ciuppin, fish stew
o Frittelle di mitili, mussel fritters in batter
o Minestra di gianchetti, fish soup with roe
o Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, since several decades the dolphin meat has been substituted with tuna
o Pesce marinato, marinated fish
o Rane fritte, fried frogs legs
o Sarde fritte alla ligure, sardines stuffed with mushrooms
o Scabeggio - fried fish marinated in wine, garlic, lemon juice and sage, typical of Moneglia
o Scampi al forno, baked shrimp with garlic, lemon and parsley
o Spigola in Salsa di capperi, striped bass with caper sauce
o Stoccafisso al verde, poached codfish with potatoes and parsley
o Triglie alla ligure, red mullet with anchovies
o Totani o calamari in zimino alla Genovese, squid or calamari in a spicy sauce, sometimes served with beets
o Trota salmonata con agliata alla ligure, salmon trout with garlic sauce

MEAT DISHES
o Anatra con olive, duck with olives
o Arista alla Genovese,loin of pork with garlic and rosemary
o Cima alla genovese, this cold preparation features an outer layer of beef breast made into a pocket and stuffed with a mix of brain, lard, onion, carrot, peas, eggs and breadcrumbs, then sewn and boiled. It is then sliced and eaten as an entre or a sandwich filler
o Coniglio in Umido, rabbit stew
o Galantina - similar to Testa in cassetta but with added veal meat
o Manzo alla Genovese, braised beef
o Polpette alla Genovese, meatballs using mushrooms and parmesan
o Saltimbocca alla Genovese, veal with prosciutto
o Stecchi alla genovese - wooden skewers alternating morsels of leftover chicken (meats (crests, testicles, livers...) and mushrooms, dipped in white bechamel sauce, left to dry a bit and then breaded and fried
o Stufato di manzo alla Genoese, beef stew
o Sugo di carne, meat sauce
o Testa in cassetta - a salami made from all kind of leftover meats from pork butchering
o Trentette al pesto, trenette with pesto
o Trippa con il sugo di tocco, tripe with meat sauce
o Tomazelle, veal rolls
o Vitello alla Genovese, veal escalopes

PASTA DISHES
o Corzetti alla polceverasca, corzetti with sauce
o Gasse al sugo, gasse with veal and tomato sauce
o Gnocchi di castagne, chestnut gnocchi
o Gnocchi verdi, made with cheese and spinach
o Lasagne al pesto, lasagne with basil and garlic sauce
o Lasagne al sugo, lasagne with meat and tomato sauce
o Lasagne al sugo di funghi, lasagne with mushroom sauce
o Maccheroni arrosto, baked macaroni with white wine and tomatoes
o Maccheroni con Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, tomato, sausage, thistle, parsley and white wine in a base of capon broth
o Minestrone col pesto, minestrone with pesto
o Ravioli dim agro, ravioli stuffed with fish and ricotta cheese
o Pansoti - triangle-shaped stuffed pasta filled with a mix of borage (or spinach) and ricotta cheese, they can be eaten with butter, tomato sauce or a white sauce made with either walnuts or pine nuts, the latter two being the more traditional ligurian options
o Pansoti di rapalo, ravioli stuffed with spinach
o Piccagge al sugo, lasagne with veal and tomato sauce
o Ravioli ai funghi, ravioli with mushrooms
o Sgabei - fritters made from bread dough often incorporating some cornmeal in it
o Spaghettini al basilico tritato, spaghettin with basil and tomato sauce
o Spaghetti Genoese, with parsley and cream
o Trenette col pesto - Pasta with Pesto (Olive Oil, garlic, Basil, Parmigiano and Pecorino Sardo cheese) sauce
o Trofie al pesto, trofie with pesto
o Vermicelli con spinaci, baked spinach and noodles

SOUP DISHES
o Bagnun (literally Big Bath or Big Dip) a soup made with fresh anchovies, onion, olive oil and tomato sauce where crusty bread is then dipped; originally prepared by fishermen on long fishing expeditions and eaten with hard tack instead of bread.
o Maccheroni con la Trippa - A traditional savonese soup uniting maccheroni pasta, tripe, onion, carrot, sausage, "cardo" which is the Italian word for Swiss chard, parsley, and white wine in a base of capon broth, with olive oil to help make it satisyfing. Tomato may be added but that is not the traditional way to make it. (Traditional ingredients: brodo di gallina o cappone, carota, cipolla, prezzemolo, foglie di cardo, trippa di vitello, salsiccia di maiale, maccheroni al torchio, vino bianco, burro, olio d'oliva, formaggio grana, sale.)
o Mesccia - a soup of chickpeas, beans and wheat grains, typical of eastern Liguria and likely of Arab origin
o Minestrone alla Genovese, vegetable soup
o Minestrone coli i pesto, soup with pesto
o Mosciamme - originally a cut of dolphin meat dried and then made tender again thanks to immersion in olive oil, since several decades the dolphin meat has been substituted with tuna
o Preboggion col pesto, greens and rice soup with pesto

VEGETABLE AND SIDE DISHES
o Agliata - Pesto's direct ancestor, a spread made from garlic cloves, egg yolk and olive oil pestled in a mortar until creamy
o Broccoli strascinati, cauliflower tossed in anchovy dressing
o Carciofi in fricassea, artichoke fricassee
o Coccoli di patate, fired potato balls
o Condigiun/Condiglione - a salad made with tomatoes, bell peppers, cucumber, black olives, basil, garlic, anchovies, hard boiled egg, oregano, tuna.
o Farinata di zucca - a preparation similar to chickpea farinata substituting pumpkin for the legumes' flour as its main ingredient, the end result is slightly sweeter and thicker than the original
o Funghi al Funghetto, mushrooms with garlic and oregano
o Melanzane alla ligure, eggplants with tomatoes
o Paglia e fieno fantasia, cherry tomatoes and parsley and cream
o Panissa and Farinata – chickpea-based polentas and pancakes respectively
o Pesto - Probably Liguria's most famous recipe, widely enjoyed beyond regional borders, is a green sauce made from basil leaves, sliced garlic, pine nuts, pecorino or parmigiano cheese (or a mix of both) and olive oil. Traditionally used as a pasta dressing (especially with gnocchi or trenette, it is finding wider uses as sandwich spread and finger-food filler)
o Pesto alla Genovese, basil sauce
o Polpettone di bietole alla ligure, beets with cream and mushrooms
o Polpettone di bietole alla Genovese, swiss chard and mushroom pudding
o La salsa del pirata, sauce for pasta tomatoes anchovies capers olives oregano
o Spinaci alla Genovese coi pignoli, spinach with pine nuts and currants
o Salsa di noci, walnut sauce
o Spinachi alla Liguria, spinach with pine nuts and raisins
o Torta pasqualina savory Easter pie filled with a mixture of green vegetables, ricotta and parmigiano cheese, milk and marjoran; some eggs are then poured in the already-placed filling, so that their yolks will remain whole and firm when cooked
o Tortino di alici alla vernazzana, anchovy mold
o Zucchine ripiene, sutffed zucchini

Image: Italian Wikipedia.

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