Basil, olive oil, greens and everyday cooking. A short route into the flavours that connect the Ligurian table.
A green beginning
Basil gives pesto its identity, with garlic, pine nuts, grated cheeses and olive oil completing the sauce. Basilico Genovese DOP identifies basil with a protected origin; it is not a guarantee attached to every green sauce.
Olive oil is part of the meal
Taste a little oil with bread and ask who produced it. For a purchase, read the origin and storage information. Choose the bottle you can use well at home, rather than the largest souvenir.
The vegetable side of Liguria
Greens in a savoury pie, filled vegetables or a bowl of soup can be as revealing as a seafood meal. Ask how a dish is made: cheese, eggs, broth or meat can change an apparently simple vegetable plate.
Three questions for the table
- “Come lo preparate?” — How do you prepare it?
- “Quali formaggi usate?” — Which cheeses do you use?
- “È un prodotto locale?” — Is it a local product?
Bring one idea home
Make pesto as a fresh sauce, bake a focaccia or try chickpea farinata. Our recipes give measured home adaptations, with room for your equipment and ingredients.
Read further
Basilico Genovese DOP: the consortium · La Mia Liguria: pesto · Visit Genoa: typical dishes
Sources checked on 14 October 2026. Confirm current opening times, menus and transport before travelling.