Saborea Riviera Ligure (Italian Riviera): Una aventura gastronómica única
Explora los sabores auténticos de Riviera Ligure (Italian Riviera) en una experiencia gastronómica inolvidable.
The Ligure Riviera (or Italian Riviera) is an emblematic stretch of coastline that extends along the Ligurian coast, from the French border to Tuscany. Naturally divided by the port city of Genoa into two sectors – the Riviera di Ponente to the west and the Riviera di Levante to the east – this region is renowned for its dramatic topography, where the Alps and Apennines fall directly into the turquoise waters of the sea. It is home to world-famous enclaves such as Cinque Terre, Portofino and Sanremo, combining an aura of timeless glamor with traditional fishing villages with pastel facades and imposing mountain trails.
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Flavors of Riviera Ligure (Italian Riviera)
Ligurian cuisine is characterized by the intelligence of humble ingredients: aromatic wild herbs, the best extra virgin olive oil from the Taggiasca grape, nuts and fresh seafood.
Must-Try Dishes
Pesto alla Genovese
The basil sauce D.O.P. Ligurian crushed in a mortar with pine nuts, garlic, Parmigiano Reggiano cheese, Pecorino and olive oil; served with *Trofie* or *Trenette* pasta.
Focaccia al Formaggio di Recco
Protected specialty consisting of two very thin layers of unleavened dough filled with crunchy melted *Crescenza* or *Stracchino* cheese.
Farinata di Ceci
Fine cake baked in a copper dish based on chickpea flour, water, salt and plenty of extra virgin olive oil.
Typical Drinks
Sciacchetrà D.O.C.
Exclusive sweet raisined dessert wine heroically made on the steep terraces of Cinque Terre.
Vermentino della Riviera Ligure
Dry, fruity and aromatic white wine that pairs perfectly with seafood cuisine.
Ratings
Scores by category
Culture
Extraordinary historical-artistic value: unique coastal architecture, Gothic-Ligurian churches, sea castles and the heritage of Genoa.
gastronomy
Iconic gastronomy based on fresh pesto, virgin olive oil from caterpillar, seafood, focaccia di Recco and plateau white wines.
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View full guideTips for Gastronomy
Pesto alla Genovese
The basil sauce D.O.P. Ligurian crushed in a mortar with pine nuts, garlic, Parmigiano Reggiano cheese, Pecorino and olive oil; served with *Trofie* or *Trenette* pasta.
Focaccia al Formaggio di Recco
Protected specialty consisting of two very thin layers of unleavened dough filled with crunchy melted *Crescenza* or *Stracchino* cheese.
Farinata di Ceci
Fine cake baked in a copper dish based on chickpea flour, water, salt and plenty of extra virgin olive oil.
Sciacchetrà D.O.C.
Exclusive sweet raisined dessert wine heroically made on the steep terraces of Cinque Terre.
Pandolce Genovese
Traditional dense sponge cake flavored with pine nuts, raisins, candied fruit and orange blossom water.
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