Here is perhaps the classic ‘Mediterranean’ cuisine as we understand it; light olive oils, foccaccia and light sauces based on garlic, tomato, olives, herbs and wine and used for both meat and fish. Preserved fish, anchovies and baccala, are prominent here as much as grilled or fried fish. Other regulars are rabbit and stuffed vegetables. The wines are seldom big production numbers, as there is little land suitable for vines and because Liguria has three big wine producing neighbours. Best wines are the rich red Dolceaqua and bright dry and sweet whites from the famous Cinqueterre.
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