Local cooking in Liguria varies from place to place, and cooking methods reflect the characteristics of this land bordered by the mountains and the sea. The recipes are light, low in fat but rich in flavour, thanks to the clever use of aromatic herbs grown along the coast and enhanced by the delicate extra-virgin olive oil produced in Liguria.
The typical recipes of Ligurian cuisine are based on a number of basic ingredients: mushrooms and vegetables like borage, used in pasta fillings; basil, the key ingredient for the famous pesto sauce; olives and pine-seeds harvested from the trees, which are also used to make extra virgin olive oil and pâté; and local seafood, fished daily in Camogli, Santa Margherita Ligure and Sestri Levante.
Local specialities include a numerous variations of the typical Ligurian focaccia, Recco cheese focaccia, pansoti (stuffed pasta) with walnut sauce, vegetables pies, and traditional stuffed vegetables.
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The most prestigious restaurants in the Riviera are Members of Consorzio Portofino Coast. There is a wide range of choices offering original and exclusive food selections.
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PORTOFINO COAST offers culinary itineraries to suit every need, choosing from the wide variety of possibilities offered by a cuisine rich in tradition, accompanied by red and white Ligurian wines.
Our gastronomic collection makes it possible to plan cocktail parties, banquets, gala dinners, dinners with special themes or entertainment, whether it be in refined, elegant restaurants or characteristic trattorias, by the seaside or in an olive grove, you will always savour fantastic dishes, in a celebration of flavours.
Wine and Food & Ligurian Cookings > |
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