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                     JUNE 2005 NEWSLETTER

Ligurian Cuisine

Liguria is a region located along the northwest coast of Italy. As part of the Italian Riviera, it has both breathtaking shorelines and winding mountain roads. It is also home to some famous tourist destinations: Cinque Terre, Portofino, and Rapallo. The largest city, Genoa, has been a major port city for hundreds of years. Birthplace of Christopher Columbus (and Gianni Cavanna), Genoa and its environs have developed a particular cuisine that harks back to its maritime roots. It is said that the reason the Genovese cuisine has no spices is because sailors' rations were so heavily spiced to preserve them while at sea, they wanted no spices in their food when in port. Today, you will find salt —but no pepper —on a Genovese's dinner table.

Pesto has its origin in Liguria. It used to be made by pounding fresh basil leaves in a mortar with a pestle ("pesto" means "pestle" in Italian), but nowadays, most people use a food processor. The basil grown in the salt air nearest the Mediterranean Sea has a particular flavor prized by good cooks of the area. Gnocchi al pesto is a very typical Ligurian dish.

Pansoti con salsa di noci (pansoti with walnut sauce) is another local favorite. In the old days, cooks would blanch the walnuts then peel the thin brown skins off before pounding them in the mortar with the parmesan and garlic. Who has that kind of time now? We hope you enjoy our walnut sauce, skins and all.

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2272 John Rolfe Parkway, John Rolfe Commons, Richmond, VA 23233
phone: 804.360.9868 -- fax: 804.360.9869
www.cavannapasta.com

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