Food
Foodie Guide
There would be tons of culinary highlights worth a mention as part of the Ligurian tradition, so here's our 'best of' to entice you just enough before booking your choice.
Liguria has been a champion in retaining its very own feel and vibe over the centuries and is the indisputable motherland of Pesto sauce. Yes, pesto was first invented by the hard-working hands of Ligurians, before earning its place in the global culinary hall of fame. What you'll notice here is a cuisine that is blessed by a harmonious intersection of flavours, the explosive scent of basil, copious use of olive oil and an abundant influence coming from 'out-of-town' cultures, inherited by Genoa's past as a Maritime Republic.
This region amongst others makes some of the best olive oil in the world – local Taggiasca olives are DOP certified to ensure organic quality. But this is also a land that will have you give in to your meat cravings. The presence of steep, inland mountains paved the way for warm, filling stews, once used to keep mountain people happy and that is now still very much on the menus. Rabbit is a popular special here, as it fits perfectly with the geography of the region, but veal can also be found in most restaurants a la carte. As you'd expect, seafood is a serious matter. The markets are always fully stocked with any possible variety, but the Ligurians sure love their sea bass, mussels and seppie, little cuttlefish that they consume as finger food or main meal. Despite Northern Italy had a somewhat cold climate, Liguria's unique landscape creates the perfect environment for typically southern vegetables to grow rapidly well. Vegetarian menu options here are a feast for the eyes, with tomatoes, olives, garlic, artichokes and lots more playing special guest on a plate.
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