So, let’s make way for stuffed anchovies, cuttlefish with vegetables, warm octopus and potato salads. All enriched by the exquisite extra virgin olive oil with its light and fruity bouquet, one of the regional cuisine’s highlights, along with fresh white wines such as Pigato, Vermentino, and Bianchetta. But also make room for more earthy flavors like trofie and trenette with pesto, borage-stuffed ravioli, pansoti in walnut sauce, Ligurian-style rabbit, accompanied by unmatched vegetables such as artichokes or the purple asparagus grown in the Albenga plain.
A special mention goes to the fragrant basil for the unique pesto. And the focaccias and chickpea farinatas, which every reputable bakery bakes early in the morning and late in the afternoon.
Those seeking mountain flavors can visit the Valle Argentina or the Upper Val d’Aveto, where porcini mushrooms, snails, chestnuts, wild berries, bread baked in wood-fired ovens, potato and herb pies, and other typical delicacies of the Apennines prevail.
