The cuisine of this small strip of land between mountains and sea is distinguished by a baroque complexity and a distinctive originality. Symbol of Genoese and Ligurian gastronomy, appreciated also abroad, is the Genoese pesto, to be added to trenette, but also corzetti and trofie! What else than the delicious focaccia, hulled with fine Ligurian oil, the noblest of condiments!
The heroic Ligurian oenology, sprouted in adverse territory, through ingenious and steep terraces close to the sea, produces valuable wines: the Sciacchetrà of Cinque Terre, the Rossese of Dolceacqua, the Pornassio, the Val Polcevera, the various Colli di Luni and the Gulf of Tigullio.Polcevera, the various Colli di Luni and the Gulf of Tigullio.
Sciacchetrà, Abyssi, Vermentino and much more
