Editing Liguria (section)

===Cuisine===
{{Main|Cuisine of Liguria}}
[[File:PastaWithPesto.JPG|thumb|[[Linguine|Linguine with pesto]]]]
Liguria is the original source of [[pesto]], one of the most popular sauces in Italian cuisine, made with fresh [[basil (herb)|basil]], [[pine kernel]]s, [[olive oil]], [[garlic]] and [[Parmesan cheese]].<ref>{{cite web |url=http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php |title=La Ricetta del Pesto Genovese |language=it |author=Della Gatta, Andrea |publisher=Consorzio del Pesto Genovese |access-date=13 May 2016}}</ref>

[[Seafood]] is a major staple of [[Mediterranean cuisine]], the Ligurian variety being no exception, as the sea has been part of the region's culture since its beginning. ''Ciuppin'' soup is made from fish leftovers and stale bread, flavoured with white wine, onion, and garlic.<ref name=MadeInItaly>{{cite web |url=http://www.made-in-italy.com/italian-food/regions/liguria |title=The Food and Cuisine of Liguria |publisher=Made in Italy |access-date=13 May 2016}}</ref>

Vegetables, especially beans, are important in Ligurian cooking. ''Mesciua'' soup is made from beans, olive oil and [[farro]] (old kinds of wheat including [[emmer]]).<ref name=MadeInItaly/> The Badalucco, conio and pigna beans are a [[Slow Food]] Presidium.<ref>{{Cite web |url=https://www.fondazioneslowfood.com/en/slow-food-presidia/badalucco-conio-and-pigna-beans/ |title=Badalucco, Conio, and Pigna Beans - Presìdi Slow Food |website=www.fondazioneslowfood.com |access-date=18 December 2022}}</ref>

Ligurian pasta includes ''[[trenette]]'' and ''[[trofie]]'', and the fresh pasta pockets called ''pansòuti''.<ref name=MadeInItaly/>