Wine and Food itineraries
Eastern Tigullio

Gourmet itineraries in Portofino Coast

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Eastern Tigullio

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 nearly 2.000 meters high.
In this area the flavors of the sea melt with those of the earth, producing an extraordinary gastronomy tradition.

Extra Virgin Olive Oil is the main product of this side of Tigullio, precious for its extraordinary qualities, which is produced mainly on the hills of 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, that can be tasted especially in the hinterland, in a perfect harmony of flavors. Olives are used also to prepare typical recipes such as “focaccia con le polpe” and olive pâté.

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 Red Onions of Zerli, the chestnuts picked up in the woods, used to prepare the Castagnaccio, a traditional cake, and the Testaieu, small pies made with water, meal and salt that are cooked in typical terracotta pans called "testetti" and 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, in the hinterland of Chiavari.

Aveto Valley is famous for its bovine farms of the wild bred Cabannina cow, whose esteemed milk is used for the typical cheese of the valley called San Sté (Santo Stefano), used both tender and mature, whose typical flavor reminds of aromatic herbs.