Food and Wine on the Ligurian Riviera

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.

Not to be missed:

Pesto

a sauce to be enjoyed with traditional trofie or trenette pasta

Vegetable tarts

including Pasqualina, an artichoke tart typical of the Easter period

The inimitable Ligurian focaccia
Wheat and chickpea flour

Wheat flour one is typical of the Savona area!

‘Panissa con la Fugassetta'

(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’.

Borage ravioli

ravioli filled with herbs and prescinseua (a typical cheese), even better served with walnut sauce!

Ligurian-style rabbit

stuffed with local Taggiasca olives

Seafood dishes

with stuffed anchovies, cuttlefish, swordfish, tuna, sardines, salted anchovies and mixed fried fish

Amaretti di Sassello

an almond-based sweet typical of the Savona heartland

Slow Food

includes Savona's Chinotto, a typical citrus fruit, and Albenga's violet asparagus

La Cima

a veal pocket filled with a mixture of eggs, meat, offal, vegetables, grated cheese and herbs

Cappon magro

is a traditional Ligurian dish of fish, shellfish and vegetables, served throughout the Ligurian Riviera especially on feast days

Extra virgin olive oil and local wines

including Rossesse, Pigato and Lumassina.

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