A natural union that brings together this region’s two souls – the sea and the heartland. Between a relaxing break on the beach, a nature trip or a visit to an old village, there’s always time to taste typical produce and appreciate the local culture.
So many delicacies based on herbs, fish and vegetables.
a sauce to be enjoyed with traditional trofie or trenette pasta
including Pasqualina, an artichoke tart typical of the Easter period
Wheat flour one is typical of the Savona area!
(Panissa with Focaccetta flat bread). Panissa is made with chickpea flour, water and salt and is cut into half-moon shapes and fried, this has led to them being known as Fette, meaning ‘slices’.
ravioli filled with herbs and prescinseua (a typical cheese), even better served with walnut sauce!
stuffed with local Taggiasca olives
with stuffed anchovies, cuttlefish, swordfish, tuna, sardines, salted anchovies and mixed fried fish
an almond-based sweet typical of the Savona heartland
includes Savona's Chinotto, a typical citrus fruit, and Albenga's violet asparagus
a veal pocket filled with a mixture of eggs, meat, offal, vegetables, grated cheese and herbs
is a traditional Ligurian dish of fish, shellfish and vegetables, served throughout the Ligurian Riviera especially on feast days
including Rossesse, Pigato and Lumassina.
