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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.
Must-see
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.
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!
Pigato, Rossese, Passito, Vermentino – just some of the characteristic wines of Albenga, which, with its long winemaking tradition, is known today as the ‘City of Wine’. A stroll through the city centre and then an aperitif!
The wine and oil road from the Alps to the sea – this is what they call the 13 routes that cover mountains, hills and valleys and encompass centuries of traditions, tastes and aromas of produce that distinguish Mediterranean culture. Peace and relaxation are the hallmarks of this hinterland, a journey of discovery through villages and nature.
After visiting Savona, an unmissable place for food and wine to buy typical produce like Chinotto and to snack on Fette, the fried Panissa strips!
Ligurian cuisine is a simple cuisine based on common foods; in particular, aromatic herbs are widely used, among which basil stands out, an annual herbaceous plant of the Lamiaceae family.
The Genoese Basil is distinguished from other cultivars by the smaller leaves, with an oval and convex shape, and a pale green color. The scent is more delicate and devoid of the mint fragrance.
