Largo, then, to stuffed anchovies, to cuttlefish with vegetables, to warm salads of octopus and potatoes. All enriched by the exquisite extra virgin olive oil with a light and fruity bouquet, one of the flagships of regional canteens, along with fresh white wines, such as Pigato, Vermentino and Bianchetta. But also room for more earthy flavors, such as trofie and trenette with pesto, borage-filled ravioli, pansoti in walnut sauce, Liguria-style rabbit, accompanied by unbeatable vegetables like artichokes or the violet asparagus grown in the Albenga plain.
A special mention goes to the fragrant basil for the inimitable pesto. And the focaccias and chickpea farinatas, which every respectable bakery bakes early in the morning and late in the afternoon.
Those seeking mountain flavors can make a stop in Valle Argentina or in Alta Val d’Aveto, where porcini mushrooms, snails, chestnuts, forest berries, bread baked in wood-fired ovens, potato and herb pies, and other delicacies typical of the Apennines reign supreme.
