Ligurian cuisine is deeply rooted in ingredients that reflect its coastal and rural landscape. Olive oil, particularly from the prized Taggiasca olives, forms the backbone of many dishes. Pesto, made with local basil, is a signature sauce often served with trofie pasta. Fresh seafood, such as anchovies and mussels, is abundant, while dishes like farinata (a chickpea pancake) and focaccia, often topped with olives or rosemary, are staples. The cuisine also features local wines like Rossese, and desserts like amaretti and pansotti with walnut sauce.

Local Specialities

Sardenaira

The Sardenaria is the typical focaccia of Sanremo. As the name suggests, sardines are the main ingredient, though today they are often replaced with salted anchovies. Thicker and softer than pizza, it is made with extra virgin olive oil and topped with a light tomato-based sauce. The Sardenaria, following the ancient recipe, is prepared by the historic Sanremo bakery of the Silvano family, who have been bakers since 1890.

Rossese Wine

Rossese is a black grape variety found in Liguria, likely originating from southern France. Brought to Liguria by the Doria family, it found its ideal home in the Dolceacqua area. The name “Rossese” seems to refer to the color of its grapes. It’s a local wine excellence, produced in only 11 municipalities on the Riviera di Ponente, located in the Nervia and Crosia valleys at altitudes between 300 and 600 meters. The terrain is difficult to cultivate, often steep, requiring all vineyard work to be done manually.

Olive oil

Olive oil in Liguria is a cornerstone of the region’s culinary tradition, renowned for its delicate and fruity flavor. Made primarily from Taggiasca olives, which thrive on the terraced hillsides, Ligurian olive oil is celebrated for its smooth, slightly nutty taste. This extra virgin olive oil is prized for its low acidity and balanced profile, making it a key ingredient in traditional dishes like pesto, focaccia, and fresh seafood recipes.

Where to taste…

PASTRIES: Pasticceria Dolci Emozioni

In the town bordering Bordighera to the east and Camporosso to the west, the pastry shop of Filippo Maccario, a student of world pastry champion Luigi Biasetto, is a must-visit. A young pastry chef of great talent, he creates truly exceptional desserts, bread, and brioches. (Via Roma 27, Vallecrosia)   

ICE CREAM: Gelateria d’Autore

Inaugurated in July 2021, a venue opened in the historic center of Ventimiglia on Via Garibaldi, featuring a Liberty style and offering excellent products, with recipes passed down through three generations. The establishment is managed by master gelato maker Paola Conio (making gelato since 1963). WEBSITE