In the eastern side of the Province of Genoa the Gulf of Tigullio presents a landscape changing in few kilometers from the golden beaches of the coast to the green of the hills, with olive trees, vineyards and chestnut, beech and oak woods, to the Mountains reaching 2.000 mt high.
In this area the flavors of the sea melt with those of the hearth, producing an extraordinary wine and food tradition.

Extra Virgin Olive Oil is the main product of this side of Tigullio, precious for its extraordinary qualities, which is produced mainly in Moneglia, Sestri Levante and Lavagna, where traditional mills are cold- squeezed by granite millstones.
Olive Oil matches perfectly with seafood dishes proposed by the typical restaurants of the Coast, or with meat and vegetables dishes, proposed by the restaurants of the inland, in a perfect harmony of flavors.
Olives are used also to prepare typical recipes such as “focaccia con le polpe” and olive paté.

In the Eastern Tigullio the production of wine is very important. The “Vini D.O.C. del Golfo del Tigullio” are produced with traditional grapes such as Ciliegiolo, Trebbiano, Vermentino, Lumassina, Bianchetta and Albarola.
It is possible to taste and buy local wines in many wine libraries of the area.

In the hinterland valleys, some agricultural products are very appreciated like the Bargone Strawberries, used to prepare marvelous jams, or the sweet onions of Zerli, the chestnuts picked up in the woods, used to prepare the “Castagnaccio”, a traditional cake, and the “Testaroli”, small pies made with water, meal and salt and cooked in typical terracotta pans called “Testetti”, served with pesto sauce extra virgin olive oil and parmesan cheese.
The “Baciocca” is a typical salted pie, with potatoes, onions, and lard, prepared in the area of Temossi, close to Borzonasca.

Aveto Valley is famous for bovine farms of Cabannina breed, where caws are wild breeded.
It is a protected breed, producing an esteemed milk used for the typical cheese of the valley called "San Stè" (Santo Stefano), used both tender and mature, which typical flavor reminds of aromatic herbs.