Liguria

Liguria, also known as the Italian Riviera, is a small yet breathtaking coastal region famous for its stunning landscapes, picturesque seaside towns, and idyllic beaches. While it is a popular tourist destination, its rich culinary heritage and exceptional wines remain relatively undiscovered outside of Italy, with most people only associating it with pesto and extra virgin olive oil.

The region’s largest city, Genoa, is a UNESCO World Heritage Site, boasting a wealth of historical architecture and a strikingly beautiful port overlooking the deep blue sea. Genoa is also home to one of Europe’s most fascinating aquariums, designed by renowned Italian architect Renzo Piano. The aquarium features a diverse array of marine life, from playful dolphins to vibrantly colored tropical fish. Additionally, Genoa serves as the dividing point of the “Riviera Ligure,” which consists of the “Riviera di Levante” to the east, including Genoa itself, and the “Riviera di Ponente” to the west, extending towards Monaco.

The “Riviera di Levante” is known for its rugged cliffs, small secluded beaches, and charming coastal villages, including the famous Portofino and the breathtaking Cinque Terre. In contrast, the “Riviera di Ponente” is characterized by its long, sandy beaches and lively seaside resorts, such as Sanremo and Alassio. This striking contrast in landscapes is also reflected in Liguria’s culinary traditions, which are deeply influenced by both the sea and the mountains.

When it comes to food, Liguria is much more than just the birthplace of pesto. The region is celebrated for its high quality olives and exceptional extra virgin olive oil, as well as an abundance of fresh seafood. Traditional dishes include Focaccia Genovese, a soft and fragrant flatbread often drizzled with olive oil, and Focaccia di Recco, a thin, crispy focaccia filled with creamy stracchino cheese. The region’s pasta dishes are equally noteworthy, with Trofie al Pesto being a standout - short, twisted pasta coated in the famous basil sauce. Other notable seafood dishes include Cappon Magro, a layered seafood and vegetable salad, and Ciuppin, a flavorful fish soup.

Liguria’s wines, though lesser known outside of Italy, are among the country’s most remarkable, despite their limited production. Due to the steep, rocky terrain, viticulture in Liguria is incredibly challenging and labor intensive, making it one of the smallest wine producing regions in Italy. However, the wines produced here are truly spectacular and well worth seeking out. The region is best known for its crisp and aromatic white wines, particularly Vermentino and the native Pigato, both of which pair beautifully with the region’s seafood centric cuisine. Other notable wines include Rossese di Dolceacqua, a light and elegant red wine, and Sciacchetrà, a rare and exquisite dessert wine made in the Cinque Terre.

For those who appreciate both food and wine, Liguria offers a unique and rewarding culinary experience. Whether enjoying a glass of Pigato with freshly caught anchovies along the Riviera or savoring a slice of fragrant focaccia in a historic piazza in Genoa, the flavors of Liguria are as captivating as its landscapes. Despite its small size, this enchanting region holds a treasure trove of gastronomic delights waiting to be explored.