Liguria is a poor region considered in terms of agriculture, especially in parts of the hinterland which have remained untouched by external influences. However, it conserves intact a patrimony of peasant culture. Finally, Genoa, like Italy, has a long history of political independence. All these elements come together in the Ligurian and Genoese culinary tradition, which lacks those sumptuous contaminations typical of other Italian cities that have felt foreign domination even at their tables. The Asian contributions , which are easily explainable, are never off-key.
Raviolis are also of Asian origin.
The scarcity of fresh fish dishes should not come as a surprise, because the Ligurians have always been great sailors and traders, but poor fisherman. The Ligurian Sea, furthermore, because of its sea bottom, doesn t offer many resources. However, in many old recipes fish is still important. The characteristics of the Ligurian land are also reflected in the fact that few dishes are based on meat . Not too long ago meat was reserved exclusively for holidays.