Amaretto liqueur of Sassello
The Amaretto is a sweet and caramel-coloured liqueur. It’s liquid, with an alcoholic strength of 25°
Apricot of Valleggia
The apricot of Valleggia has a very thin skin, of a pale orange colour, dotted with tiny reddish spots.
Biscuit of Lagaccio di Genova
It is the dry biscuit par excellence in the area of Genoa, suitable to be dipped in milk at breakfast time: its elongated shape is …
Black Tomato of Seborga
The black tomato of Seborga is traditionally grown in the Municipality of Seborga, in the Province of Imperia. The black tomato of Seborga is red, but …
Bread of Triora
In the 50s, Angiolino, baker of the village of Triora, decided to start the production of a loaf made exclusively with local wheat, which could …
Brigasca Sheep’s Toma Cheese
The Brigasca sheep, an ovine population of Val Roya, probably originated from the same strain of Frabosana sheep
Brugnato’s Canestrello
Donut-shaped dessert, of about 20 cm in diameter. Brugnato's canestrello, soft and brown off, differs from the classic canestrelli not for the donut shape but for …
Brugnato’s Cavagnetto
Brugnato’s Cavagnetto is a typical dessert of the Easter period, with the shape of a small basket with the handle, from which it derives its …
Brussu of Triora
Brussu, sometimes Italianized in Bruzzo, is a creamy cheese derived from goat's and sheep's milk, with a very strong and almost spicy taste. It owes its …
Calizzano’s Dry Chestnut
Medium-small chestnuts, of different varieties depending on the valleys, are usually dried. After harvesting, chestnuts are placed in traditional drying warehouses, stone constructions with a wooden …
Cheese of San Stè
A cheese with a thin, elastic, smooth, straw-yellow rind, with brownish nuances depending on the degree of seasoning. The dough is characterized by small and …
Cherry of Castelbianco
The cherries of Castelbianco are mainly used for the production of jams and marmalades.
Chinotto of Savona
The fruits, orange when ripe, small and slightly compressed at the poles are the symbol of Savona.
Ciciarello of Noli
The Cicciarello is a species of blue fish that reaches a maximum length of about 15 cm.
Cinque Terre’s Sciacchetrà
The PDO Cinque Terre Sciacchetrà wine is one of the most sought-after and famous raisin wines in the world. A true excellence, produced in limited …
Dried Figs of Apricale
The cultivation of the fig tree has always been complementary to the olive tree one as it expands the roots in depth, unlike the olive …
Figs of Val Pennavaire
Two varieties of fig trees are grown in this area: the black figs and the rondetta figs.
Frizze of Val Bormida
The Frizze are small “meatballs” made with liver and pork offal with juniper berries.
Headcheese
The headcheese, also known as “soppressata”, is a cold meat made up of chopped tongue, fat, pork rind and cartilage of the pork’s head.
Honey of Aveto
Fruit of the untiring work of the bee, honey is one of the most genuine products ever; no need for special processing and it is …
Ligurian Canestrello
The Ligurian canestrello finds its home in the hinterland of the whole Ligurian territory, varying slightly from area to area. It is a typical shortcrust …
Mezzanego’s Hazelnut
Cultivar of local origin cultivated mainly in the north-eastern part of Valle Sturla. The plant produces hazelnuts of fairly high average weight, the shape is …
Oil of the Riviera dei Fiori
Resulting from varieties of local olive trees, this oil is characterized by a high content of oleic acid (greater than 70%), low content of linoleic …
Perinaldo’s Artichoke
An excellent artichoke, imported from neighboring Provence and acclimatized well in this area. This is the French “violet”.
Rose Syrup of Genoa
With petals of rose plants, gently picked so as not to tear them, and infusing them, a very sweet syrup is produced; once it was …
Rossese Wine of Dolceacqua
Dry red wine, with alcohol content between 12% and 14%, suitable to accompany important meat courses, such as Ligurian style rabbit, goat stew with beans, …
Sarasso Val d’Aveto
The term Sarasso derives from the late Latin expressions seracium, seracius, seratium, derived in turn from serum, the cow's milk whey resulting from dairy processing. This …
Spiky artichoke of Albenga
Albenga’s spiky artichoke is a variety of Cynara scolymus, grown in Albenga and in some Municipalities of the Plain of Albenga.
Taggiasca Olive
The cultivation of the taggiasca olive is typical of Western Liguria, in particular of Imperia area. Initially, it was cultivated in Taggia by the monks …
Toma di pecora Brigasca delle Valli imperiesi
Brigasca deriva da La Brigue, paese francese della val Roya noto per essere stato nei secoli passati il più importante centro di pastorizia di tutta …
Trumpet cougrette of Albenga
Vegetables of cylindrical shape, curved in the final part, whose shape resembles a trumpet.
Vallebona’s Bitter Orange Blossom Water
In the past, distillation was carried out in copper stills, putting the blossoms in direct contact with boiling water. Today, the process is more delicate, …
Vessalico’s Garlic
In Vessalico, a small village in the hinterland of Albenga, an ancient garlic, whose survival is linked to the will of a few farmers, who …
Violet asparagus of Albenga
The harvest of the violet asparagus begins in March and lasts until late June.
White Bean of Ligurian Alps
I fagioli bianchi (Phaseolus vulgaris) sono presenti nelle aree interne del territorio delle province di Savona e Imperia, ma sono particolarmente noti e apprezzati quelli prodotti nelle località di Badalucco, Conio e Pigna.
Zerli’s Red Onion
Cultivated for centuries in Zerli, for its strong resistance to drought, the fundamental characteristic of this onion is its slightly flattened round shape. The cultivation …
Zerlo of Noli
The Zerlo of Noli is a small fish (Picarel) that is part of the traditional Liguria fish cuisine.
