Liguria, the Italian Riviera, is the stuff of postcards and novels. This crescent slice of heaven stretches over two hundred miles of coastline from France to Tuscany. The food from this region of Italy is based on the garden, fresh, brilliant, and full of flavor. Join Chef Stephen as he takes you on a journey to the Ligurian kitchen. Summer Salad (condiggiòn) with Chickpea Fritters (panissa); Corzetti (Ligurian stamped pasta) with Pesto; Tòcco (braised pot roast with pasta sauce); Genovese-style Spinach with Pine Nuts and Raisins (spinaci alla Genovese); Pine Nut & Almond Tart (pinolata della Val d’Aveto, also known as crostata di mandorle e pignoli)