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Liguria is so rugged that people used to go from one town to the next by boat, rather than overland, and the cooking reflects this, with an abundance of fish and herbs. Pasta too, including ravioli and pesto sauce.
Emilio Luigi Delle Piane - 1927
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Focaccia: This is a simple savory bread warm from the oven, to be enjoyed with a crisp cool white wine, or a rosé from the regione di Ponente (western Liguria, where the sun sets over the mountains). It's also a wonderful base for a sandwich, and is one of the finest nibble-foods there is. |
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Some whites and the rare reds that our small region produces are of excellent value and of great tradition. Today with the Rossese Dolceacqua, the Pigato, the Vermentino and the whites of Val Polcevera and of Cinque Terre, Liguria offers a wide range of high quality wines with a limited production that once more testifies the validity of these products.
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