Liguria is a strait crescent embracing the Gulf of Genoa, surrounded by forest-covered mountains and the sea, with cliffs sprinkled with picturesque towns and terraces. It is a terrain abounding in aromas and colours, from the soft green of the famous basil, to the infinite nuances and fragrances of the floricultural crops. It is the land of gourmand flavours, such as the exquisite extra virgin olive oils and preserves, as well as refined products, like wines and pastries. Despite the few cultivated areas, the agricultural sector is lively. Exports are a significant reward for it. In 2016, the trend for this segment was +4%, with 360 million euro of exported goods. Only Imperia and its provinces registered a decline (106 million euro, -1.6%), while Genoa (201 million, +6.7%), Savona (32 million, +7.7%), and La Spezia (21 million, +1.9%) have experienced an increase. As for PDOs and PGIs, Savona is among the first Italian provinces (ranked 9th by ISMEA) in terms of economic impact in the fruit and vegetable sector, while Imperia is ranked 2nd in the olive oil sector. Wines are among the most popular products abroad. In 2016, the value of exports has virtually reached 13 million euro.

Pesto alla Genovese Basil, pine nuts, garlic, Pecorino cheese, Parmigiano Reggiano, extra virgin olive oil, and salt are the rudimentary ingredients to create the Genoese Pesto, one of the most popular sauces for Italians, which has applied to become a UNESCO Immaterial Cultural Heritage. It is very easy to prepare at home, as long as you have the right ingredients. For an accurate preparation you will have to use the Genoese basil PDO, the Riviera Ligure Oil PDO (widely exported abroad), and maybe garlic of Vessalico. Following tradition, the ingredients are hand-crushed in a mortar until they turn into a cream (the word "pesto", in fact, means "mixture"), even if a blender is often used for domestic preparations. Trofie and testaroli, the pasta shapes for pesto Good pesto must be