Pasta, Rice & Polenta

Pasta, along with breads, sauces and spreads, and fresh vegetables, is one of the pillars of the cuisine of the Italian Riviera. Liguria is usually considered one of the four Italian regions that are the heartlands of pasta. The others are Campania (where Naples is the capital), Sicily, and Emilia-Romagna. The first two use almost exclusively dried pasta made with durum wheat. The latter is famous for its fresh egg pasta that is used to make tagliatelle, lasagne, and filled pastas such as tortellini, tortelloni, and anolini.