Taste

The Riviera is the guardian of ancient traditions, flavours and crafts of the past. Craft shops and typical products that, today as then, are waiting for you to discover them.

Borghi di Riviera > Taste

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Agliata Sauce

A sauce typically prepared in Western Liguria with garlic,...

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Amaretto di Sassello

The production of Amaretto in Sassello began in the...

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Amaretto liqueur of Sassello

The Amaretto is a sweet and caramel-coloured liqueur....

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Anchovy and pine nut Linguine

Anchovies are among the most common fish and dishes...

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Apricot of Valleggia

The apricot of Valleggia has a very thin skin,...

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Artichoke Frittata

To be enjoyed in winter as in summer; this...

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Baci of Alassio

The Baci of Alassio are made with hazelnuts and...

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Barbagiuai

Barbagiuai combine horticultural ingredients to create nutritious fried ravioli...

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Baxin

The Baxin are very simple desserts, they do not...

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Biscuit of Lagaccio di Genova

It is the dry biscuit par excellence in the...

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Black Tomato of Seborga

The black tomato of Seborga is traditionally grown in...

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Bread of Triora

In the 50s, Angiolino, baker of the village of...

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Brigasca Sheep’s Toma Cheese

The Brigasca sheep, an ovine population of Val Roya,...

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Brugnato’s Canestrello

Donut-shaped dessert, of about 20 cm in diameter. Brugnato’s...

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Brugnato’s Cavagnetto

Brugnato’s Cavagnetto is a typical dessert of the Easter...

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Brussu of Triora

Brussu, sometimes Italianized in Bruzzo, is a creamy cheese...

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Calizzano’s Dry Chestnut

Medium-small chestnuts, of different varieties depending on the valleys,...

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Cappon magro

Cappon Magro can be defined as one of the...

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Castagnaccio

Widespread throughout the Ligurian and Tuscan-Emilian Apennines, in Liguria...

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Cheese of San Stè

A cheese with a thin, elastic, smooth, straw-yellow rind,...

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Cherry of Castelbianco

The cherries of Castelbianco are mainly used for the...

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Chifferi

A dessert typical of Finale is the Chifferi, half-moon...

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Chinotto of Savona

The fruits, orange when ripe, small and slightly compressed...

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Ciapazoi au bruzzu

The irregular quadrangular shape is characteristic of Ciapazoi, typically...

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Ciciarello of Noli

The Cicciarello is a species of blue fish that...

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Cinque Terre’s Sciacchetrà

The PDO Cinque Terre Sciacchetrà wine is one of...

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Corpi de diu

A raw pasta with an intense flavor given by...

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Cubaita

Cubaita is an ancient and crunchy dessert, typical especially...

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Cundiggiun (Cundijun)

The Cundiggiun or Cundijun is a typical specialty of...

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Dolceacqua’s Michette

The Michette are small sugary sandwiches, which were born...

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Dried Figs of Apricale

The cultivation of the fig tree has always been...

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Erbun

The Erbun is a very substantial dish; a cake...

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Fazzini or lisotti

Fazzini, also called Lisotti, are typical focaccias of Val...

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Fidelanza

Fidelanza is a typical recipe of Apricale. It finds...

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Figs of Val Pennavaire

Two varieties of fig trees are grown in this...

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Fillo dough with artichokes of Albenga

A variant of the famous Genoese Pasqual salt pie,...

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Frandura with Toma of Mendatica

The Frandura was mainly the farmers’ meal when they...

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Fried Panissa

Fried panissa is the typical example of Ligurian street...

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Frizze of Val Bormida

The Frizze are small "meatballs" made with liver and...

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Fugassin

The typical Fugassin, to which many festivals are dedicated...

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Genoa’s Pesto Sauce

To prepare the authentic Genoa’s pesto sauce, two exquisitely...

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Giuncata of Savona

The Giuncata is a soft cheese made from sheep's...

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Gnochi de pan

Gnochi de pan (bread dumplings) are prepared with stale...

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Goat with beans

This is the typical dish par excellence of Castelbianco...

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Green Focaccia

This focaccia is little known outside Val Nervia. It...

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Headcheese

The headcheese, also known as "soppressata", is a cold...

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Honey of Aveto

Fruit of the untiring work of the bee, honey...

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Jelly Zeraria

Zeraria is a typical winter dish prepared in Val...

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Lavender cookies

Typical sweets with a delicate taste and definitely out...

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Ligurian Canestrello

The Ligurian canestrello finds its home in the hinterland...

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Ligurian Rabbit

A dish from the West of Liguria, now reproduced...

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Ligurian-Style Brandacujun

In ancient times, to mix the cod with the...

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Mele Vestite (Dressed Apples)

A valid alternative to the traditional apple pie that...

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Mezzanego’s Hazelnut

Cultivar of local origin cultivated mainly in the north-eastern...

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Millesini with rum

The Millesini are small chocolates enriched with rum, consisting...

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Molinasca Snails

It is said to be the witch’s recipe!!!!!! A...

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Oil of the Riviera dei Fiori

Resulting from varieties of local olive trees, this oil...

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Panissa salad

A salad made by mixing "raw" panissa seasoned with...

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Pansarole of Apricale

Pansarole are the typical dessert of the area, usually...

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Perinaldo’s Artichoke

An excellent artichoke, imported from neighboring Provence and acclimatized...

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Pine Nut Sauce

A creamy sauce, with a strong but at the...

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Pinolata of Val d’Aveto

A typical dessert of Val d’Aveto, Pinolata is a...

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Previ (Priests)

The Previ (Priests) are particular stuffed vegetables, made with...

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Pumpkin savory pie

The original recipe of savory pumpkin pie, a typical...

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Pute of Campo Ligure

A warm winter soup, typically prepared by the farmers...

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Revzora of Campo Ligure

This recipe comes directly from Campo Ligure and it...

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Rose Syrup of Genoa

With petals of rose plants, gently picked so as...

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Rossese Wine of Dolceacqua

Dry red wine, with alcohol content between 12% and...

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Salted Codfish with Milk

A dish with a challenging preparation but that gives...

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Sarasso Val d’Aveto

The term Sarasso derives from the late Latin expressions...

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Sardenaira

Sardenaira is a typical dish of Western Liguria. It...

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Scabescio Appetizer of Moneglia

The dialectal denomination of this appetizer, typical of Moneglia,...

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Sciaccarotti

Sciaccarotti are made with pizza dough and they are...

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Sciure Cene

a typical Ligurian recipe, easy to prepare for a...

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Sgabei

A delicious and simple appetizer. With the word Sgabei,...

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Spaghetti with sea bass and artichokes

A delicious recipe for dinner with friends on a...

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Spiky artichoke of Albenga

Albenga's spiky artichoke is a variety of Cynara scolymus,...

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Stewed tripes

The stewed tripe recipe uses the offal of the...

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Stroscia

It is a typical dessert of the San Lorenzo...

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Strozzagatti

This dessert was created and put on the market...

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Stuffed artichokes

In Liguria, stuffed vegetables have traditionally been cooked and...

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Stuffed Crepe of Celle Ligure

This dish is characterized by the typical and famous...

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Stuffed Squids

Squids can be cooked in various ways, all equally...

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Stuffed Stockfish Tail

The stuffed stockfish tail is a dish traditionally prepared...

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Sweet Courgette Fritters

These courgettes of Ligurian origin have a soft and...

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Tacunà

A thin tart, filled with apricot jam, characterized by...

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Taggiasca Olive

The cultivation of the taggiasca olive is typical of...

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Tira

Tira is a typical Cairo Montenotte specialty: the legend...

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Toma di pecora Brigasca delle Valli imperiesi

Brigasca deriva da La Brigue, paese francese della val...

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Torcetti

Torcetti are small crumbly and fried biscuits, widespread throughout...

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Trumpet cougrette of Albenga

Vegetables of cylindrical shape, curved in the final part,...

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Turtelin or Turta Verde

Turtelin or Turta Verde is a very nourishing savory...

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Vallebona’s Bitter Orange Blossom Water

In the past, distillation was carried out in copper...

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Vessalico’s Garlic

In Vessalico, a small village in the hinterland of...

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Violet asparagus of Albenga

The harvest of the violet asparagus begins in March...

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Walnut Sauce

A creamy sauce, with a unique flavour that combines...

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Western Liguria’s Fava Bean Pesto Sauce

The fava bean pesto sauce is a simple preparation...

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White Bean of Ligurian Alps

I fagioli bianchi (Phaseolus vulgaris) sono presenti nelle aree...

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White Farinata

White farinata is a typical product of the province...

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Zemin

Zemin is a vegetable soup with a prevalence of...

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Zerli’s Red Onion

Cultivated for centuries in Zerli, for its strong resistance...

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Zerlo of Noli

The Zerlo of Noli is a small fish (Picarel)...

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