The Ligurian cuisine is historically "poor" but among the richest and most varied of the entire Mediterranean. The traditions of the sea are linked to the country and the exotic flavors brought here by centuries of trade.
Light meals, low-fat but full of flavor thanks to the clever use of herbs and enhanced with the delicate extra virgin olive oil from Liguria, inevitable element at the base of our traditional cuisine.
Among the best known local products: pesto (sauce made with olive oil and basil), the Recco focaccia, stuffed pasta (ravioli and pansotti), the artichokes, the "purple" round eggplant, tomato "beef heart" and asparagus "violet", while among the wines of our region: Pigato, Vermentino, Rossese and Granaccia.