Food and wine along the streets of the Arroscia Valley

The proximity of the Alps, the Apennines and the sea, has created a wine and food along the streets of the Arroscia Valley, harmonizing its wood products, orchard and the sea.
This cuisine is characterized by a mixture of simple ingredients joined together: vegetables, cheese, eggs, herbs. The dishes filled most common are those of puff pastry pies (like pasqualina), ravioli and stuffed pansotti mainly on vegetables and seasoned with very simple sauces like "butter and sage" or "walnut sauce".
Pesto, true local tradition, is a basil-based sauce, garlic, pecorino cheese, pine nuts or walnuts and olive oil, crushed in a mortar until you obtain a smooth sauce by the pungent scent.
Delicious meals but light, about extra virgin olive oil.
Also in fact of sweet the Liguria has its tradition: the assorted confetti filled with cocoa, fruit and almonds to the Genoese panettone dough, the macaroons of Sassello to pumpkin pie, pudding from eggs to pandolce Genovese.
A Ranzo produces Pigato di Ponente, with a pale yellow color and a dry, dry, slightly bitter almond.
Numerous festivals dedicated to food where you can taste the typical dishes tipici.Tra preparations of Liguria: porridge (thin chickpea flour muffin or grain to be eaten hot), buridda, fish soup from Sardinia flavored with garlic, onion, anchovies, parsley, tomatoes, bay leaves, walnuts and pine nuts. Dried fruits also in the Ligurian rabbit, browned in wine and broth enriched with rabbit liver olive beaten in a mortar with walnuts or pine nuts.

Also popular snails in umido.Come dessert a cup of peaches at Pigato or a slice of sweet rolls, sweet Christmas native of Genoa prepared with flour, yeast, sugar, flower water arancioe of raisins, raisins, candied citron and orange. Tradition says that cutting it is the youngest of the Christmas table. In the past, the first slice was preserved to give it to the first poor person who knocked at the door.