Ten Ligurian Dishes

Angela

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She's not going to get the pesto pasta right at home. The basil is different, the oil is different, the pasta is different, you can't get the cheese.

Believe me, I've tried. The basil is very different, much sweeter and milder, the oil is Ligurian oil, also sweet, not peppery, you can't find the cheese. Even the water tastes different.

The same is true for the coniglio. It's very hard to find, and if you do, it tastes very different.
 
My paternal grandmother knew how to make pesto and taught it to my mother many years ago. I remember that my grandmother had a marble mortar where she made it. Since my mother's death, I have never had pesto like this again.
 
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Very true about trying to recreate one's native dishes in a different country. Everything tastes different, following the exact same recipe.
 

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