Make way, then, to stuffed anchovies, cuttlefish with vegetables, warm octopus and potato salads. All enriched by the exquisite extra virgin olive oil with a light and fruity bouquet, one of the flagships of regional canteens, together with fresh white wines, such as Pigato, Vermentino e Bianchetta. But also open to more earthy flavours, such as trofie and trenette with pesto, ravioli filled with borage, pansoti in walnut sauce, ligures rabbit, accompanied by unsurpassed vegetables such as artichokes or purple asparagus grown in the Albenga plain.
A separate mention deserves the fragrant basil for the inimitable pesto. And the focaccias and chickpea flours, which every self-respecting bakery produces early in the morning and late in the afternoon.
Those looking for mountain flavors can take a trip to the Valley Argentina or in the Alta Val d'Aveto, where porcini mushrooms, snails, chestnuts, berries, bread cooked in wood-fired ovens, potato and herb pies, and other typical Apennine delicacies reign supreme.
