Liguria - the home of pesto, focaccia, and the Clinque Terre - is also the source of a rich local cuisine, one that is veghetable-forward, inherently waste conscious, and full of regional delights celebrated in this book. From local twists on Italian favorites like fritto misto, rsotto, and raviolli to lesser-known Ligurian specialties such as corzetti, this book offers readers a personal journey into the heart of the foods of this timeless, yet ever-evolving region.
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