This of no doubt quite a reputation to live up to but Liguria is known for it’s culinary finesse. The local basil is regarded as the best in the world and Liguria produces one of the best olive oils in the world. Both ingredients combined make up a particularly tasty pesto sauce. The tempting scent of fresh herbs such as basil, marjoram, lemon balm sage and rosemary can be experienced throughout Liguria and your palate will be tickled by the tastes of the nearby Provence.
The coast and the villages in the Ligurian hinterland, offer a wide selection of rustic and excellent restaurants of all categories. The menus always feature wonderfully fresh vegetables and fresh fish dishes as well as traditional dishes you would only find in this particular area. Why not try ‘Coniglio in umido’, rabbit braised in white wine and olive oil; or ‘Mesciu’, consisting of white broad beans and chick peas, or ‘Farinata’, a flat bread baked with rosemary, onions and pepper; or local specialities such as ‘Pansotti’, ‘Trofie’, Friscieu’ or ‘Focaccia’. And then there are the sardines, anchovies, mackerels and shell fish caught in the Ligurian golf to sample and washed down with the local wines from the Cinqueterre, Vermentino, Pigato, Sciacchetra or the local red, ‘Rossese di Dolceacqua’.