Liguria is a narrow arch over the northern part of the Mediterranean with 220 miles of coastline. The Alps and the Apennine Mountains that are the backdrop form a barrier against the cold northern winds, keeping the weather mild even in midwinter. Ligurians live in the tiny strip of land between the sea and the mountains that rise steeply a few miles inland.

Liguria's temperate environment produces luscious vegetables and a wealth of wild salad greens and aromatic herbs, including basil, rosemary, thyme, and marjoram. Olives--local, delicate golden olives called la taggiasca--are abundant. They are used to produce a light, sweet oil that is only fat used in local cooking.

The beauty of Ligurian cuisine lies in its simplicity and balance. Pesto is the quintessential example of the delicate Ligurian touch. It was this crushed basil sauce that put this region's name on the culinary map, and Ligurian pesto is the best in the world. Another shining example of Liguria's classic simplicity is its focaccia, the oil-drizzled, rosemary-flecked flatbread that's taken American bakeries by storm.

Surprisingly, fish doesn't figure prominently in this coastal region's cuisine; that's because the Ligurian Sea doesn't harvest much. Because the region is also pastureless, Ligurians depend on chicken and rabbit for meat.

Although the Ligurians don't eat many sweets, those they do eat, like , feature locally grown raisins, pine nuts and candied fruit.

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