Liguria consists of a luxuriantly fertile strip of land producing citrus fruit, wines, chestnuts, olives and olive oil in abundance and, in the Liguria hills, mushrooms grow profusely.

A variety of dishes are based on mushrooms. Achovies are used in sauces, salads and stuffings and sometimes in unexpected ways.

There is crostini di provatura; croutons of bread and melted cheese with sauce of anchovies cooked in butter.

Liguria pizza or sardenara differs from the more commonly found pizza in that the top dressing of cheese is omitted and the filling consisting of tomatoes, onions, olive oil, basil, seasonings, black olive and anchovies.

Ligurian pesto, a paste of basil, garlic, oil, pine nuts and sharp cheese is often mixed into a vegetable soup. Pesto is also excellent with lasagna and other types of pasta.

Wine

Liguria has got very good wine; Levanto for instance is famous for it’s Sangiovese, but the most famous CAO of Liguria is Cinque Terre white wine: dry heavy wine and sweet parched Sciacchetrà.

We suggest you the wine tour, passing to these Wine Shops: Walter de Battè (via Pecunia, Riomaggiore), Enoteca Internazionale (via Roma, Monterosso), Forlini e Cappellini (p.zza Duomo, Riomaggiore), Azienda Agricola La Pollenza (via Fieschi, Corniglia).