Liguria
Triora bread bruschetta with robiola, Gran Biscotto, and pesto artichokes
Welcome to Liguria, where the harmony between the hinterland and the coast creates a symphony of flavours. We will discover an unmistakable panorama of genuine flavours, from the unique delicacies of hidden valleys, to the aroma of basil and the sea.
Triora bread
A long slice of Triora bread, ready to bewitch us with its rustic flavour…
perfectly balanced by the soft sweetness of Gran Biscotto…
Robiola della Val Bormida
…and the delicate creaminess of Robiola della Val Bormida.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Triora bread bruschetta with robiola, Gran Biscotto, and pesto artichokes
Ingredients:
- 1 slice of Triora bread
- 100 g robiola
- 50 g Gran Biscotto
- 1 Perinaldo artichoke
- Half a lemon
- 1 garlic clove
- 2 tbsp Genoese pesto
- extra-virgin olive oil
- fresh basil
- salt and pepper
Instructions:
Clean the Perinaldo artichoke by removing the toughest outer leaves and the more fibrous part of the stem. Cut into wedges and soak them in water and lemon juice to prevent them from blackening.
In a frying pan, heat a drizzle of extra-virgin olive oil with a chopped garlic clove. Add the drained artichokes and a little water, then cook for about 10 minutes until tender. Season with salt and pepper and, once cooked, add a tablespoon of pesto.
Cut the slice of bread in half and toast it under the grill or in a frying pan. Spread them with robiola, cover with the cooked artichokes and top with the Gran Biscotto. Add a few dabs of Genoese pesto, ground pepper and decorate with a few basil leaves.
Liguria
Although the Ligurian hinterland is less known than the coastal area, it is actually the beating heart where many local culinary delicacies come from. The products made by the shepherds and chestnut growers are tiny gems to discover, hidden among the valleys and in the so-called bricchi, or mountains. The main product is Robiola della Val Bormida, a fresh sheep’s milk cheese that has been recognised as one of the best Italian robiola cheeses since Pantaleone da Confienza’s Summa Lacticiniorum. From the chestnut groves comes Triora Bread, a homemade mountain bread that was baked on chestnut leaves so that the loaf didn’t stick to the oven. Finally, the traditional Ligurian coastal crops: basil, the main ingredient of Genoese Pesto, and the Perinaldo Artichoke.
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