The Ligurian Riviera is not just pesto and focaccia! It is also a hub for Slow Food, wine, oil and many regional recipes and produce for you to try in local restaurants and discover on local farms!
The Slow Food prepared throughout the municipalities of Finale, Alassio and Albenga are a must for the Ligurian Riviera, from purple asparagus, Chinotto drink to artisan-grown peaches, all make our Riviera stand out. There’s something for every palate with our region’s incredible food and excellent wine. Try it to believe it!
Not to be missed:
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.
