Liguria, land of quality - Turismo in Liguria

Project co-financed by the European Union
www.terragir.it
I.P.
© 2011 - All rights reserved - pictures: archive of the Agency “In Liguria”
Agenzia Regionale per la Promozione Turistica “in Liguria”
info@agenziainliguria.it
www.turismoinliguria.it
Promotion of the territory
for competitiveness and innovation
in the rural transfrontier area
Liguria, land of quality
The discovery of the Ligurian territory through its products

Grape harvest in the “Cinque Terre”
Index
The objectives of Terragir p. 3
LiGuria, land of quality p. 4
P.D.O. Products - Protected Designation of Origin p. 10
The Extra Virgin Olive Oil “Riviera Ligure”
The Genoese Basil
P.G.I. Products - Protected Geographical Indication p. 14
The Cured anchovies of the Ligurian Sea
The Cheese focaccia from Recco - (next P.G.I.)
T.G.I. Products - Typical Geographical Indication (next P.G.I.s) p. 16
Terrazze dell’Imperiese - Colline Savonesi
Colline del Genovesato - Golfo dei Poeti La Spezia
C.D.O. products - Controlled Designation of Origin p. 17
Rossese Dolceacqua - Ormeasco - Riviera Ligure di Ponente - Val Polcevera
Golfo del Tigullio - Colline di Levanto - Cinque Terre - Colli di Luni
Fruit and vegetable PRODUCTS p. 18
Livestock and dairy PRODUCTS p. 20
Other products of the hinterland and the woodland p. 22
Sea products p. 24
The Ligurian COOKING TRADITION p. 26
A TREAT TO the palate p. 33
Other regional agricultural products - Floriculture in the Liguria Region p. 35
Publishing Info
Publishing Project and Copyright on all rights reserved to the Regional Agency for Tourism Promotion “In Liguria”. Pictures: archive of the Agency “In Liguria”,
image on p. 22 truffle “Archive of the Association Ligurian Truffle hunters and Truffle growers”, picture on p. 34 canestrello biscuit - M. Iosia, picture on p. 35 -
Agricultural and Nursery Gardening District of the Western coast - picture on p. 34 baci di Alassio - from the photographic archive of Alassio’s Town Hall, pictures
on p. 32 bagnun - Bagnun Committee.
Translation: Eurologos - Genova. Graphic project by Adam Integrated Communications - Turin - Print year 2011.
www.turismoinliguria.it
Liability Notice: despite the accurate check of the contents, the Agency “In Liguria” does not take on any responsibility for the contents and the information
provided. Data updated in June 2011.
www.turismoinliguria.it

Project co-financed by the European Union
Cooperation at the heart of the Mediterranean
Promotion of the territory
for competitiveness and innovation
in the rural transfrontier area
The objectives of Terragir
1) Definition of a common cross-border governance that, starting from the knowledge of the area,
gets to the management of innovative policies at business level. The promoters of the rural system
exchange and study best practices and tools of each territory in order to get to know and overcome
difficulties and obstacles. Terragir wishes to promote the alignment of knowledge and skills,
identifying our common future in the new form of governance (cross-border) of the area.
2) Ideal building of the cross-border itinerary not as a single continuous entity but as similar
identities which can be found in all the territories of the Project. Starting from the existing reality and
the exchange of experiences, you then act on the local production system in order to enhance and
promote the already existing one. In this way you lay the foundations of the quality Territorial system,
as well as organizing the local productions, planning the most appropriate and effective marketing
platform. All this helps to define the example of itineraries of Cross-Border Flavours, aimed at
supporting the competitiveness of productions at Mediterranean level.
3) Enhancement of the identity of the rural productions of excellence, in order to be able to increase
competitiveness in the cross-border territory. The new form of enhancement comes to life thanks to
the improvement of the traditional promotion tools such as fairs, events, flea markets and through the
use of I.T. technology. Ports, airports, stations and other places of transit will be the “gateways” to the
rural areas; here “shop windows” will be placed, proper business and promotional statements.
within the Italy/France Cross Border Cooperation Programme “Marittimo” 2007-2013;
in May 2009 the European Project TERRAGIR was born. It was created with the aim of innovating,
through governance tools and actions, and to enhance the typical niche products
linked to the rural reality of the cross-border territory.
But above all, it will be the evolved technological tools (iPhones - Navigators) which will allow the
virtual surfing of the cross-border flavours of the itineraries and provide information on all the territory
covered by the Project.
Corniglia Dolceacqua Trebbia Valley
Leader: Liguria Regional Authority
ODARC - Corsica
Region of Sardinia
Province of Pisa
Province of Lucca
Province of Massa Carrara
Province of Livorno
Province of Grosseto
www.terragir.it
From the west to the east, located in different corners of the Liguria Region, these food and wine
itineraries are recognized by the Regional Authority and are a proper guide to go into the search of the
quality Liguria Region. They pass under the boughs of olive trees, they go up from the hills stretching to
the sea up to the mountain tops and along the Ligurian coastline: the tastes and scents itineraries draw
paths which lead to the discovery of traditional products and the hidden wealth of the Ligurian territory.
2 3
Olivegroves

Liguria, land of quality
Liguria: a long, narrow strip of land between
an arch of mountains and a deep sea. Such a
beautiful region, yet rough and wild; this land
preserves natural beauties and traditions to be
discovered; it has a wealthy agricultural and
culinary heritage, with numerous products
and typical dishes, of which 300 specialties are
included in the national list of traditional food
products.
The Ligurian land does not lavish quantity but is
generous with the quality of its products; their
excellence can be noticed in the flower growing,
horticulture, vine and especially olive tree
growing.
Products which grow on a land that has no
land; the difficult territorial morphology, which
gives the landscape a unique and fascinating
look, almost completely devoid of plains, apart
from Albenga and Sarzana at the opposite ends;
this has made it necessary to create areas to be
Vara Valley
cultivated: the terraces that run for miles and
miles along the whole region.
In the Cinque Terre alone, thanks to the use of
8 million cubic meters of stone, 6,720 km of dry
stone walls have been realized, equal to 2,000
hectares of farmland.
Mount Saccarello
Olivegroves and dry stone walls of Liguria
Speaking of products, let’s start from what is
the leading sector of the Ligurian agriculture:
floriculture, with about 75% of regional gross
marketable production. Thanks to the complicity
of the mild climate and the skills of the farmers,
the provinces of Savona and Imperia, with their
centres of excellence in the areas of Albenga
and Sanremo, on the Riviera dei Fiori, saw the
development of the first flower cultivations at
the same time as the Italian Unification.
Cut flowers like the buttercup, rose, mimosa,
broom, the green foliage, potted plants such
as daisies and aromatic herbs, and the terrific
succulents are the pride of local producers, who
are constantly striving after the innovation and
product process.
It is impossible to talk about the Liguria Region
without mentioning the olivegroves and olive oil,
the light and delicate one.
The olive oil is mentioned by the Protected
Designation of Origin; it is unmistakable thanks
to being fragrant, fully flavoured, fruity but not
intense, almost sweet, with the aftertaste of pine
nuts or raw artichoke.
The Riviera Ligure extra virgin olive oil is made
from the first pressing of the local varieties of
olives (Taggiasca, Lavagnina, Razzola, Pignola,
Colombaia, Rossese, Lantesca, Merlina, Mortina);
it beautifully blends in with the products of the
local cuisine, enhancing and strengthening the
taste, without overpowering it.
The olive oil is the gold of the Liguria Region and
its production is an art that requires sacrifice,
skill and passion. Preserving the olives until the
harvesting time and quickly delivering them
to the oil mill; here the transformation process
requires particular experience and care, in order
to avoid that any distraction is reflected on the
particularly delicate sensory properties of an
olive oil which blends in perfectly with the local
dishes and is the basic ingredient of the best
known delicacies such as “focaccia”, “farinata”,
pesto sauce, all sauces and dressings, pies,
elaborated dishes such as stews and simple ones
like boiled fish or salads.
Olive harvest
4 5

Basil deserves its own chapter: one of the most
significant activities undertaken by the Liguria
Regional Authority in recent years in the field of
horticulture has been the varietal research that
led to the enrolment of the Genoese basil in the
list of products with Protected Designation of
Origin denomination.
The ocimun basilicum, from Asia Minor, has a
name that already indicates its value: “basil” is
derived from basilicum, the Latin translation of
the Greek term βασιλικοσ meaning “regal”.
Didascalia immagine
Corniglia – Grapes harvest on the terraces of the Cinque Terre
Dessication of the grapes on the roofs
garden products are the basis of local cuisine,
which sees the triumph of the land over the sea:
soups, savoury pies, stuffings, pickles; there are
also vegetables in the stuffed pasta varieties,
such as “ravioli” and “pansòti”, and stuffed
meats such as the “cima”. The Ligurian cuisine
is particularly “fragrant”, thanks to the use of
many aromatic herbs, including marjoram.
For centuries it was considered a plant with
magic properties; it was picked according to
sacred rituals; sacred even today, in Genoa and
its surroundings, is the way it turns into pesto
sauce in the marble mortar, using the olive wood
pestle. A sauce mainly made of basil, pine nuts,
olive oil, garlic, salt and grated cheese; the pesto
sauce is the banner of Ligurian cuisine in the
world, a dressing for fresh pasta like “trofie”,
“gnocchi”, “lasagne”, as well as “added value” in
the minestrone soup.
We cannot forget that the wood is the
background to the land of Liguria and in
particular that the chestnut tree is its symbol:
the chestnut wood is reconsidered, by all
Grapevines that dive into the sea: this is the
introduction to talk about grapevine and wine in
the Liguria Region.
Ligurian wine growing has a modest weight
within the Italian context, from a quantity point of
view; however, it represents a significant reality in
terms of quality: it boasts eight C.D.O.s (Ormeasco,
Cinque Terre, Colli di Luni, Colline di Levanto,
Golfo del Tigullio, Val Polcevera , Riviera Ligure
di Ponente, Rossese Dolceacqua) and four T.G.I.s
(Golfo dei Poeti La Spezia, Colline del Genovesato,
Colline Savonesi, Terrazze dell’Imperiese).
The Ligurian winegrowing industry is constantly
increasing, also thanks to the food and wine
tourism, which offers white wines such as the
Pigato and the Vermentino, red wines such as
the Rossese, the Ormeasco and the Ciliegiolo
and straw wines like the renowned Sciacchetrà;
this wine, sweet but not too sweet, also called
“reinforced”, is obtained by leaving the grapes
to dry up until late November. The process has
remained unchanged over time: as a matter
of fact, the painter Telemaco Signorini in
the mid 17th century wrote in his memoires
“Riomaggiore”: “... in settembre, dopo la
vendemmia, si stendono le migliori uve al sole
per ottenere il rinforzato o lo sciaccatras” (“...in
September, after the harvest, the best grapes are
laid in the sun in order to obtain “the reinforced”
or the sciaccatras.”). It complements perfectly
typical local sweets such as the “spongata”,
“buccellato” and “pandolce”.
Fruit and vegetable growing steers toward
traditional and quality crops: the cuore di bue
tomato, spiky artichoke, purple asparagus from
Albenga, cabbages, broad beans, courgettes,
aubergines, beans, fruit trees (citrus fruit,
peaches, apricots) and in the inland areas potato
growing is remarkable.
In Liguria quality is pursued and niche products
are looked after, adapting them to the growing
request from a demanding public. Vegetable
Genoese Pesto sauce
6 7

It includes a large consumption of bread, fruit, vegetables, aromatic herbs, cereals, olive oil, fish and wine
(the latter in moderation).
The great amount of olive oil used in the Mediterranean cuisine, and in the Ligurian one in particular,
partly counterbalances the animal fats: olive oil apparently lowers cholesterol levels in the blood.
The cured anchovies of the Ligurian Sea
means, a land crop (and not a forest one), because of its noticeable importance; its fruits are the
basis of many dishes with an ancient tradition, such as the “castagnaccio” and the “Pan Martin”;
with chestnut flour you can also prepare the Ligurian fresh pastas.
Mushrooms that grow wild in Liguria are of such an excellent quality, that even Casanova liked them
and counted them among culinary delights.
The Ligurian Sea is a sea that laps the coasts which are famous for their natural beauty, a sea up to ten
thousand feet deep, which can reach a depth of three thousand metres to the North West of Corsica;
it is a swirling sea, hit by winds; it has a high salinity, and offers excellent fish. In Liguria the quality of
the catch is high and there are many valuable species (octopus, cephalopods, ink-fish, squids, squill-fish,
lobsters, scampi fish, prawns, sea urchins, soles, giltheads, amberjacks, sword fish, tunas, mussels) and of
course oily fish: sand eels, sardines, mackerels and anchovies.
Olive Oil and Ligurian olives
Products good enough to deserve the first fish Protected Geographical Status: cured anchovies of the
Ligurian Sea, a just recognition of a preservation technique which dates back to medieval times, when
they were a trading good with the nearby Piedmont.
In a land known and appreciated mostly for its sea, the fish in the Ligurian cuisine is present but not
overwhelming; it is used in soups and to cook the delicious “Cappon magro”, a traditional dish which
encloses the whole Ligurian spirit: the perfect union between the land and the sea, which blends
harmoniously fish and vegetables in a dish deliberately choreographic.
Agricultural and food products which are the basis of the Ligurian cuisine are the same as the ones of the
Mediterranean diet, which was proclaimed in 2010 Oral and Intangible Heritage of Humanity by UNESCO.
Fish-based dishes from the Ligurian Sea
8 9

P.D.O. products
Protected Designation of Origin
The P.D.O. trademark is assigned to agricultural and food products whose
quality characteristics depend primarily or exclusively on the territory
where they are produced. Production, processing and preparation stages
must take place within a bounded geographical area,
following production specific rules (Reg. EEC 2081/92).
Ligurian olive oil, which boasts the Protected designation of origin for both parts of the italian riviera, has
a high content of oleic acid (greater than 70%), low linoleic acid content and consequently of trilinolein,
and low acidity. it is found in three geographical locations: riviera dei fiori, the riviera to the west
of savona and the eastern riviera; Ligurian olive oil boasts the first P.d.o. in italy, recognized with the
territorial and regional extension, and the first P.d.o. in italy with adoption of a system of public check.
The most popular varieties of olives in Liguria are the Taggiasca, Pinola, Lavagnina and razzola. however,
many others have a local origin; they are found in various olive growing areas of the region. To the west,
the olive tree is favoured by a drier and more temperate climate, and the result is a more delicate, fruitier
olive oil. however, all the olive oil from Liguria, which also delicately accompanies the ingredients of the
international cuisine, tying together different flavours; it has a yellow-green colour, and can be classified
among the olive oils with a fruity, sweet taste with a smell of ripe fruit.
There are two P.D.O. Ligurian products:
the Extra Virgin Olive Oil “Riviera Ligure” and the Genoese Basil.
The Extra Virgin Olive Oil “Riviera Ligure”
The olive tree has conquered the hills and
the mountain that rise from the Ligurian sea,
between the third and the fourth century ad
by benedictine monks, who in the Middle ages
settled in Portofino, on the island of the Tino in
the La spezia area, on the gallinara island in the
area of savona and in albenga. it was the monks
who spread among the local populations the
cultivation techniques, and taught them how
to subtract the farmland to nature, thought the
erection of dry stone walls. it is assumed that
right in their monastic vegetable gardens, the
type of olive “cultivar taggiasca” was selected;
it takes its name from Taggia, a resort in the
imperia area.
over the centuries, the Ligurian olive oil has
always been a valuable bargaining chip with
other populations, especially from the sides
of the Po valley and france. olive cultivation
occupies those lands which are less suitable
for more productive crops such as fruit and
vegetables.
now the olivegroves are spread out all along the
coast; they characterize the landscape by their
diffusion and homogeneity in many locations
throughout the italian riviera. in many resorts of
the italian riviera it is possible to purchase the
olive oil from the local producers. in medieval
times the production of olive oil in Liguria was
quite modest and limited; the proper olive oil
industry as such only started as from the end of
the 16th century, and it reached its maximum
expansion between the 18th and the 19th
century, when the olive tree cultivation became
almost the exclusive and prevailing one around
the resorts in the area of imperia, while in
the eastern italian riviera, there was a mixed
cultivation, in vegetable gardens and vineyards.
for decades imperia was the major centre
for mediation and trade of olive oils from
the Mediterranean, and today it still homes
renowned companies on the market.
Extra Virgin Olive Oil Riviera Ligure
RIVIERA DEI FIORI P.D.O.
area of production:
Province of Imperia
peculiarities:
The varieties of olive trees that characterize the landscape of the Riviera dei Fiori
and their olive oils are the following ones: Taggiasca 99%, Pignola Colombaia and Merlina 1%.
characteristics:
This olive oil comes from varieties of local olive trees, and it is characterized by a high content of oleic
acid (greater than 70%), low linoleic acid content (and consequently of trilinolein) and low acidity.
The P.D.O. “Riviera Ligure”, accompanied by the geographical mention “Riviera dei Fiori”, is reserved
for those extra virgin olive oils produced exclusively from olives of the following varieties: Taggiasca
for at least 90%, others up to 10%.
Extra Virgin Olive Oil “Riviera Ligure”
RIVIERA DEL PONENTE SAVONESE P.D.O.
area of production:
Province of Savona
peculiarities:
The varieties of olive trees which characterize the landscape of the western Riviera
of the area around Savona and their respective olive oils are the following ones: Taggiasca 25%,
Pignola 25%, Colombaia 15%, Nostrale 8%, Merlina 5%, Finalina and others 2%.
characteristics:
This olive oil comes from varieties of local olive trees, and it is characterized by a high content of oleic
acid (greater than 70%), low linoleic acid content (and consequently of trilinolein) and low acidity.
The denomination is reserved to the extra virgin olive oil obtained from the “Taggiasca” olive tree
variety, which is found in the olivegroves for at least 60%. Other varieties found in the olivegroves
can also be present, however not in such a great percentage, never exceeding the 40% mark.
10 Olivegroves by the sea
11

Extra Virgin Olive Oil “Riviera Ligure”
RIVIERA DEL LEVANTE P.D.O.
area of production:
Province of Genoa and province of La Spezia
peculiarities:
The varieties of olive trees which characterize the landscape of the eastern Riviera
and their respective olive oils are the following ones: for the province of Genoa Lavagnina 60%,
Pignola 30%, Rossese 8%, Mortina and others 1%. For the province of La Spezia Razzola 80%, Premice,
Pignola, Lantesco, Fiandola, Cozzanina, Cozzanone, Toso, Olivella, Moretellina, Lizzone and others 20%.
characteristics:
This olive oil comes from varieties of local olive trees, and it is characterized by} a high content
of oleic acid (greater than 70%), low linoleic acid content (and consequently of trilinolein) and low
acidity. The denomination is reserved to the extra virgin olive oil obtained from the following varieties
of olive trees, which are found either on their own or jointly in the olivegroves: Lavagnina, Razzola,
Pignola for at least 65%. Other varieties found in the olivegroves can also be present, however in a
percentage non greater than 35%. .
basil is the aromatic herb chosen as the gastronomic symbol of the region, the special and unique
ingredient of local cuisine; in Liguria it takes an unmistakably intense and full aroma.
grown on terraces overlooking the sea, it is a product that should be appreciated, preferably “in situ”.
The regional production is grown in the greenhouse during the winter and in the open field during spring
and summer time, but the taste does not change. its special qualities are determined by the brightness of
the coast, the characteristics of the soil and salty air. The most important production areas are Prà, voltri
and coronata for the genoese area, diano Marina, andora and albenga to the west and the Magra valley
to the east.
Pesto sauce
The typical and most famous regional cold sauce is pesto, whose main
ingredient is basil. The name “pesto” sums up the processing technique,
ie. the pounding in a marble mortar, which is necessary for enhancing
all flavours. There are two secrets: use young leaves of plants that are no
more than two months old and crush the leaves and garlic by pounding them in a mortar, instead
of using a food blender. The difference is noticeable on the palate. You then just add to the basil
and garlic, the extra virgin olive oil “Riviera Ligure” , pine nuts, salt and cheese (preferably Parmesan
or pecorino cheese).
The Taggiasche Olives
Stages of the Genoese Pesto sauce preparation
The olives in brine obtained from curing the Taggiasca olives are rich
of local flavours; they are unique and tasty. This variety, definitely belonging
to the family of the Frantoio olive tree, is located in the provinces of Imperia
and Savona. It is a small fruit with little pulp, but skilfully treated with manufacturing
systems which are handed down from old times, and which give this fruit unsuspected
capabilities. From curing and stoning you also get a mouthwatering sauce: the olive paste.
The Genoese Basil
Put the garlic
in the mortar
Add the pine nuts
Add P.D.O. Genoese basil,
a pinch of salt
and grind in the mortar
Add the grated cheese
basil is a plant native to asia Minor, which was
imported to europe in long gone centuries; it
chose Liguria and Provence as the favourite
cultivating lands. The basil found the ideal
environmental conditions only on the Ligurian
hills, in order to grow with unique organoleptic
characteristics.
its leaves hold the unmistakable scent of sea
and salt and the essential oils which give it its
special taste.
Add the extra virgin Olive
oil “Riviera Ligure” P.D.O.
The sauce is ready
Mix the ingredients
The “trofiette” with the
and grind
pesto sauce are enriched
The Genoese Basil
with boiled potatoes and
green beans in the pasta
12
cooking water
13

P.G.I. products
Protected Geographical Indication
The P.G.I. mark is awarded to those agricultural and food products for
which a certain quality, reputation or another characteristic depends
on their geographical origin, and at least one stage of the production
process (production, transformation, processing) takes place in
that particular area. However, all steps must follow the rules of the
production regulation (Regulation EEC 2081/92).
Anchovies processing
After manually removing the head and viscera, the anchovies are left
to dry for a few hours. The clean anchovies are then placed radially
in barrels, stacked in layers. The maturing can take place in chestnut
wood barrels or clay pots.
Each layer of anchovies must be covered with common sea salt, and on the last layer
a special hardwood disc must be placed and on top of it goes a weight of about 40 to 50 kg.
The maturing process lasts an average of 40 to 50 days. The ideal salting is done when the meat is
firm, consistent and reaches a colour which goes from deep pink to brown. After the maturation, the
anchovies are transferred into cylindrical glass containers called “arbanelle”.
The Ligurian P.G.I. products are the Cured Anchovies of the Ligurian Sea;
the Cheese Focaccia from Recco is going through the awarding stages.
The cheese focaccia from Recco
(next P.G.I.)
The cured anchovies of the Ligurian Sea
The production area includes the whole coast
of Liguria. The anchovies of the Ligurian sea are
preserved by salting, which gives the meat a
compact appearance and a colour ranging from
deep pink to brown.
known as “pan do mâ” (bread of the sea), the
anchovies are one of the most fished products
of the sea and, consequently, one of the most
consumed and exported.
Thanks to the level of salinity of the waters
along the Ligurian coast, the anchovies have a
taste ranging between savouriness and delicacy,
which makes them appreciable not only by
the locals from Liguria, who savour them both
fresh and cured, but also beyond regional
boundaries.
in the Middle ages they already were a
bargaining chip with Piedmont. from the
twelfth century the preservation technique
by curing, salting, and place in olive oil
was perfected. in Liguria, salting is an old
technique. The particular morphology and
regional location (yearly average temperature,
air humidity and salinity of the sea) allow
obtaining an ideal and characteristic level.
Cured anchovies of the Ligurian Sea
The production area of the cheese focaccia from
Recco is represented by the entire territory of
the municipality of recco and the neighbouring
municipalities of avegno, sori and camogli.
according to food historians, the origins of the
“focaccia” date back to the time of the saracen
invasions, when the genoese population, in order
to escape from the invader, took refuge in the
mountains: cheese, flour and a little oil were the
ingredients available in greater quantities and on
which the preparation of the foods which were
part of the daily diet was based upon.
until the end of the 19th century the “focaccia”
was only eaten during the period between the
end of october and early november, especially
on all saints’ day (1st nov). at that time the
cattle were fed partly with fresh forage and
partly with dried forage from the valley, and this
combination gave a slightly sour taste to the milk
and cheese products, making them especially
suitable as filling for the “focaccias”.
although the cheese focaccia from recco
preserves old origins, surely dating back before
the twelfth century, its success as a typical
product is relatively new and can be traced back
to the early 19th century, when the recipe was
rediscovered and promoted by a small group of
local restaurateurs.
Cheese focaccia from Recco
The cheese focaccia from recco is a baked
product obtained from processing a dough
made from soft wheat flour, extra virgin olive oil
“riviera Ligure”, water and salt, stuffed with fresh
cheese. “l.l.t.” (acronym for “latte ligure tracciato”,
i.e. specific for the cheese focaccia) and then
cooked in the oven. The focaccia is then sprinkled
with a drizzle of extra virgin olive oil “riviera
Ligure”, and perhaps some salt. cooking must
take place in ovens with a temperature between
270 and 320 ° c for 4 to 8 minutes, until the
surface of the product takes on a golden colour,
with bubbles or brown streaks. it has a circular,
square or rectangular shape, with a height of less
than 1 cm. it is crumbly on top and soft inside.
a real treat for the palate.
14 15

T.G.I. Products (next P.G.I.s)
Typical Geographical Indication
Recognition of quality awarded to table wines, characterized by
generally wide production areas and with production regulations
generally not very restrictive. The indication may be accompanied
by other terms, such as the species of grape (Law 164/92).
There are four T.G.I. Ligurian wines, one for each Ligurian province. In a hypothetical journey to the
discovery of the Ligurian T.G.I. wines, starting from the West, the first Ligurian T.G.I. wine is the “Terrazze
dell’Imperiese”: the production area of the grapes destined to the production of the Typical Geographical
Indication “Terrazze” wines of the Imperia area is the whole province of Imperia. The Typical Geographical
Indication “Colline Savonesi” is reserved for the white wines, including the sparkling and straw wine
varieties, to the red wines, including the novello type and the rosé ones.
Vineyards of Finale
The wines
A place of honour among the Ligurian regional products has to be
reserved to wine. The Ligurian wine is not quantitatively significant,
but it is part of the quality labels. The policy of the DOPs and TGIs
aimed in fact at the enhancement, rewarding the agricultural
economy of entire areas of the hinterland. Each valley in Liguria has its
own different wines production and the types range from full-bodied
reds for ageing, to the delicate white ones to match with fish dishes.
Carrying on from the West towards the regional
capital of Liguria, the T.G.I. has been granted to
the “Colline Savonesi”: the grape production area
includes the hilly area of the administrative territory
of the province of Savona.
The Typical Geographical Indication “Colline Savonesi”
is reserved for the white wines, including the
sparkling and straw wine varieties, to the red wines,
including the novello type and the rosé ones.
In the regional capital and its province, the T.G.I. has been assigned to the “Colline del Genovesato”: the
production area of the grapes for the musts and grapes suitable for the Typical Geographical Indication
“Colline del Genovesato” comprises the administrative territory of the province of Genoa, included within
the Controlled Designation of Origin: “Riviera di Ponente” (Municipalities of Arenzano and Cogoleto),
“Golfo del Tigullio” and “Val Polcevera”. The Typical Geographical Indication “Colline del Genovesato” is
reserved for the white wines, including the sparkling varieties; the rosé ones, including the sparkling ones;
the red wines, including the sparkling one, the novello type and the straw wine.
The C.D.O. products (next P.D.O.s)
Controlled Designation of Origin
The C.D.O. label is attributed to wines produced in demarcated areas,
usually small to medium size, with an indication of their geographical
name. Usually the name of the species of vine follows the one
of the C.D.O. and the production discipline is rather strict (Law 164/92).
There are eight Ligurian C.D.O. wines. Starting from the far Western part of Liguria, in the province of
Imperia, we have the “Rossese of Dolceacqua”, which owes its name to a quaint, nestled village, which has
an old origin; it is produced in the valleys at the back of Ventimiglia; this is a wine with a ruby red colour
which tends toward garnet red with ageing and complements meat and game dishes.
Still in the Imperia area, in the “High Arroscia Valley”, on the border with the town of Cuneo area, we
find the “Ormeasco” wine, another red wine which suits meat dishes; it is produced in the district of the
municipality of Pornassio. Coming down towards the coastline of Imperia, there are many manufacturers of
a very fragrant “Vermentino”, a fresh wine to accompany fish and seafood appetizers. The main production
areas are Pontedassio, San Lorenzo and Diano Castello, where every year there is a festival dedicated to it.
Another C.D.O. has been awarded to the “Riviera Ligure di Ponente” in the three varieties of “Pigato”,
“Vermentino” and “Rossese”; in the area of Savona, the Albenga Valley is known for the production of the
“Pigato”, a fresh wine that goes well with seafood dishes. The most valuable bottles are produced in Salea,
Ortovero and Ranzo, small wine-growing villages famous for their cosy wine cellars.
In the Finale area there are also other interesting producers of “Vermentino” and a particular, fresh and
slightly acid white wine: the “Lumassina”, also called “Buzzetto”, which in the Ligurian dialect means “still
unripe”; it owes its name to the fact it is made with grapes that ripe late.
In the “Genovesato” we find the “Val Polcevera”, a white wine,
of which a “spumante” version is also available, sparkling and
straw wine; red wine, also including the types novello and
sparkling; rosé, also in the sparkling variety. The production
area falls within the province of Genoa, in the basin of the
Polcevera stream and its tributaries.
Another C.D.O. in the province of Genoa is the “Golfo del
Tigullio” (shortly “Portofino Golfo del Tigullio”), with types
of white, red, rosé, straw, sparkling, “spumante” sparkling
wines; in the area of Chiavari is also worth remembering the
“Ciliegiolo”, a good red wine suitable for all lean dishes of the
Ligurian cuisine, and also the “Vermentino”.
In the East, in the province of La Spezia, we find the “Colline di
Levanto”, in the white and red varieties. The production area
includes part of the territories of the municipalities of Levanto,
Bonassola, Framura and Deiva Marina.
Another Ligurian C.D.O. is the “Cinque Terre”, produced in the
vineyards on a sheer drop to the sea, in rows of dry stone
walls. One of the greatest expressions of this wine is the
“Sciacchetrà”, made from grapes naturally dried on mats.
Finally, to the East, the T.G.I. has been recognized to the “Golfo dei Poeti La Spezia”: the production area of
grapes destined to wines with a Typical Geographical Indication “Golfo dei Poeti” or “Liguria di Levante”, located
in the province of La Spezia. The Typical Geographical Indication “Golfo dei Poeti or “Liguria di Levante” is
At the border with Tuscany we finally find a variety of red and
reserved to the white wines, including the sparkling and “spumante” sparkling wine varieties; red, also in the
white wines, “Vermentini dei Colli di Luni”, which in recent
sparkling and novello varieties; rosé, straw wine.
years saw an ever increasing demand. The writers of ancient
16
Rome already spoke of these wines.
17

Fruit and vegetable products
Beans from Pigna
in the imperia district, the beans from Conio,
Badalucco and Pigna, known locally as “rundìn
dell’angelo”, are of uncertain origin. They are
characterized by a very delicate flavour and very
thin skin which, especially in soups and after a
long cooking, tends to peel off and disappear.
There are cultivars with a white and small
seed; some varieties have light, hazel coloured
maculations. This is a creeping plant.
Pigna, which is worth a cultural visit, can be
reached from ventimiglia; conio is a village
hanging to the hills of the oneglia valley and
badalucco is located in the argentina valley.
The “Agliata”
another fruit and vegetable product of the
imperia area is the garlic of Vessalico, in the
upper arroscia valley; it belongs to the white
type, the bulb (head) has an average to large size;
it has a regular and compact shape, with about 6
to 8 small bulbs (cloves). This is mountain garlic,
grown at 400 meters above sea level; it is rich
of intense flavours and particular nuances. The
garlic of vessalico has a late cycle. The planting
traditionally takes place in the autumn or winter.
as it has high characteristics of rusticity, it has
an excellent adaptability to the traditional
cultivation environment.
it multiplies by vegetative manner and bulbils
are passed down at family level. it is sold fresh
and packed in strings of no more than 20 to 25
heads, keeping the leaves of the plant, which are
braided in a very unusual way.
it has good preservation characteristics.
Garlic from Vessalico
Ingredients: garlic (preferably from Vessalico), vinegar,
bread crumbs, dry white wine, salt.
Put the garlic and the bread crumbs in a mortar and grind them.
Add salt to taste and dilute with vinegar and wine.
The mixture is boiled for a very few minutes, before seasoning.
In the valleys of the Western Italian Riviera, home to the “Vessalico” garlic, the “agliata” feels the
gastronomic influence of France, and therefore combines the usual ingredients with the yolks
of hard boiled eggs, creating a local “rouille”, which is spread on toasted, warm, homemade bread.
albenga is in the district of savona, on the
western italian riviera; it is a very old town,
renowned for its numerous towers and the many
roman remains; at the back of the town, there
is the Plain of albenga, which is considered the
vegetable garden of the Liguria region.
Purple asparagus of Albenga
among the most characteristic productions
there are the purple asparagus of Albenga,
unmistakable because of the purple colour and
the delicate, slightly sweet taste; their softness
makes them unique. They have a medium to
large size, and are distinguished by the vigour of
the plant. Their delicacy makes them suitable to
accompany main dishes of white meat and fish.
The purple artichoke of Albenga, as well as for
the colour, is characteristic for the texture of
the inner leaves, which are exceptionally tender,
crisp and sweet, suitable to be enjoyed raw,
dipped in extra virgin olive oil from Liguria. The
characteristic of this product is that, unlike other
local productions, it is sold with its long stem
and at least two full leaves.
The Perinaldo artichoke is another artichoke
variety which is found in Liguria; Perinaldo is
a small hamlet that closes the crosia valley,
which is full of olivegroves at the western
end of Liguria. it is a variety imported from
the neighbouring Provence and acclimatized
very well in this area: it is said that the french
“violet” was introduced in this area by napoleon
bonaparte; it is only grown here and in Provence,
between 400 and 600 meters above sea level;
it is boneless, tender and has no “beards” on
the inside. it is resistant to cold temperatures,
tolerates drought and does not need
of chemical treatments, almost like a wild
vegetable. it is harvested from May to june.
it is eaten raw in salads, or cooked as an
accompaniment to meat or game.
“Cuore di bue” tomatoes are another typical
product of the albenga plain, and in general of all
the coastal territory of western Liguria, situated
on the marine side of the alpine apennine
ridge; they owe their special qualities to the
combination of traditional agronomic practices,
the use of local varietal selections and specific
local environmental factors, such as weather
conditions typical of coastal and hilly areas of
western Liguria, with particularly mild winter
temperatures, and a well distributed rainfall and
an elevated insolation.
also the trumpet courgette is a variety of
vegetable whose production is limited to
the coastal area of savona, in particular the
albenga valley; it is among the varieties with
lesser temperature requirements. it is among
the long life pumpkins typical of both rivieras,
so much as to be renowned as the trumpet of
the Italian Riviera. it takes its name from its
peculiar shape. it is interesting to note that it
is practically absent in the hinterland. cultivars
with elongated fruits, with a light green colour,
a predominant yellow colour. its characteristic
shape reminds, as the name suggests, of a
trumpet.
on the whole territory of the genoese hinterland,
up to the bordering appennine of savona and La
spezia, the “Quarantina” potato is considered
the tastier and oldest among the local varieties;
as a matter of fact, it was already known at the
end of the 18th century. among the features of
this potato there is the taste, which is delicate
and not floury. it is traditionally used in dishes
such as potato pies in general, “gnocchi” and to
soften the dough of the focaccia.
in the sturla valley and in the graveglia valley
(in the hinterland to the east of genoa) the
“baciocca” is made, a tasty pie with sliced
“quarantine” potatoes, cooked in a baking tray on
a layer of chestnut leaves; it is a dish consisting
of a few elements, simple and hearty but tasty.
18 19

Livestock
and dairy products
in the arroscia and argentina valleys of imperia,
in some coastal towns in the province of imperia
and in the municipality of albenga in the province
of savona, the brigasca sheep is bread. The name
comes from Mount briga on the Maritime alps, on
the border with france. breeding involves a period
of seven or eight months on the mountain pasture
and about four months on the coastal area where
the mild climate allows outdoor grazing also in
the winter months.
with the milk of the brigasca sheep, three cheeses
are produced: sora, toma and brusso, using
techniques and tools which are still tied to the
old tradition of transhumance. sora is produced
exclusively from ovine milk; the toma’s production
technique differs from the sora’s just for the
possible addition of goat’s milk, the use of cheese
molds to shape and curing the shortest in order to
get the quickest result. brusso is a dressing with
a strong smell and flavour; it is a fermented goat
cheese ricotta, mixed with extra virgin olive oil
“riviera Ligure”, salt and pepper; brusso is used to
season pasta and boiled potatoes, or to prepare
the dough for the “barbagiuai”, i.e. large ravioli
typical of the hinterland of imperia.
Typical fresh and ripe cheeses
Curd cheese is a fresh cheese made of cooked
dough, produced exclusively with ovine milk
throughout the province of savona and with
occasional productions in the other Ligurian
provinces; the taste reminds of fresh milk, sweet,
not salty, not sour or just acid.
curd cheese was traditionally placed on a mat
of rushes (giunchi in italian, hence the name
curd cheese, which is giuncata in italian), where
the product dripping would took place. once
completely cooled, the cheese is ready for
consumption.
Genoese Salami
The sweet and delicate taste of the curd
can be associated with hot sauces of wild
berries (raspberries, blueberries or woodland
strawberries) to make a delicious dessert.
The T.g.i. sparkling wine Mataossu colline
savonesi can accompany all of it.
at the back of genoa, on the border between the
Polcevera valley and the scrivia valley, the genoese
salami is produced, with its unmistakable smoked
scent. The salami from Sant’Olcese and Orero is
a sausage of pork and raw beef (formerly it also
included mule meat), with a cylindrical or flat
shape, a medium grain mixture with rather large
round spots of fat; it has a special and distinctive
aroma. Pork meats both fat (30%) and lean (20%)
are mixed with equal amounts of lean beef, cured
and made into sausages using the natural casings,
adding garlic, vinegar, and seasonings. at this
point the salami undergoes a smoking process:
the sausages are exposed to strong wood smoke
(durmast or chestnut) for a few days before
moving to the ripening rooms.
The “mostardella genovese” is made throughout the genoese hinterland; it is a sausage made of raw pork
and beef, generally in equal parts, to which is added about 30% of pork fat that is part of local tradition;
it is seasoned with salt, pepper and herbs. it is then stuffed into natural casings. it is made to use all the
scraps of pork and beef discarded during the processing of cured meats. it is eaten fresh, cut into slices,
spread on bread or seared in a pan. The mixture to create this sausage is bound with wine. it looks like a
fresh “cacciatorino” cheese with a deep red colour.
The working farms of the genoese hinterland
formed a consortium in order to commercialize the
milk from the Genoese Apennine. it is a rich and
nutritious milk, with a particularly mouth-watering
taste, as it is obtained from animals kept at pasture
for at least 8 to 10 months a year, traditionally
bread in small, family run farms. The production of
cow’s milk is the traditional livestock activity of the
hinterland of the province of genoa.
another typical dairy product is the Ligurian “quagliata” cheese, called prescinseua in dialect; the word
derives from the genoese “presû”, which means rennet. it is a fresh curd of cow’s milk produced on the
pastures of the genoese apennines; its consistency varies from semi liquid to semi solid; it has a sour
taste. The “prescinseua” is used in the filling of most regional savoury pies.
in the area of the high aveto valley (rezzoaglio and santo stefano d’aveto) the “San Sté” cheese is
made, which has a semi-cooked dough, made with cow’s whole milk, generally from brown breed cows,
“cabannina” and “Meticcia”; the maturing process takes at least two months. it is certainly the best
known cheese of the Liguria region and it is originally from the aveto valley upper hinterland of chiavari,
on the border with the province of Piacenza. it is kept in great rounds weighing between 8 to 12 kg; the
rich yellow colour and light sponginess make it the leading exponent of the dairy scene of the apennines.
for its production only fresh cow’s milk is used. it has a flavour with the taste of milk to a minimum
seasoning, fragrant and intense, with a slightly bitter tendency when ripe. The wine matching can be
done with a rosé wine, ciliegiolo, or a c.d.o. red wine “golfo del Tigullio,” which blends in well with the
spicy tip and the fairly bitter aftertaste of the cheese.
The Organic Meat and Cheese of the High Vara Valley
Cows grazing on the Genoese mountains
The Vara Valley is located in the hinterland of La Spezia, also known
as Organic Valley because farmers in the district have banned the
use of any chemical in field cultivation and animal care.
The agricultural and livestock activities represent a key resource for the valley: currently more
than 600 companies operate here, in the fields of agriculture and animal husbandry. Currently 70%
of the valley farms dealing with animal husbandry have obtained the organic certification. In addition
to animal husbandry farms, there are also working farms specialized in the production of berries,
honey, vegetables, corn flour and chestnuts, wine, oil.
To the east, castelnuovo Magra is a hilly town, which homes the Public Wine Cellar of Liguria and of the
Lunigiana. here the “prosciutta Castelnovese” is produced, which blends the Ligurian tradition with the
one from Tuscany, creating an unmistakable salami, with its delicate fragrance and delicious flavour,
enhanced by homemade bread and red wine. The right temperature, the skilful use of aromas and
flavours as well as the low exposure to light, contribute to the quality of the product. after at least seven
months, the finished product is ready to be enjoyed.
20 21

Other products
of the hinterland and the woodland
The menus of restaurants and agritourisms
throughout the hinterland territory of Liguria offer
local dishes made with chestnut flour, which has a
creamy-beige colour and gives off an unmistakable
aroma. In the hinterland of La Spezia and Genoa
and particularly in the Vara Valley, Graveglia Valley
and Sturla Valley, chestnuts were so fundamental
for feeding and, often, for the survival of the
populations of the hinterland, that they were
considered the bread of the poor.
A small amount of chestnut flour was always
combined with the more precious and rare one
made with wheat to make bread. Such variation
enriched the baked good with sugar and made
it more nourishing and nutritious. This kind of
dark bread, with a home tradition, took the name
of “Pan Martín” probably from the day of San
Martino, 11th November, when the chestnut
flour was ready. “Pan martìn” is excellent eaten
warm with milk, cheese and charcuterie from the
hinterland.
Chestnuts
The “panella” is another speciality made with chestnut flour, typical of the Eastern part of Liguria, and
it is also known as “pattona”; it is the poor relative of the “castagnaccio”. Once upon a time, chestnut
flour was used to prepare the “castagnaccio” on feast days; this is a typical and well known cake with the
unmistakable aroma which used to cheer up the month of November and beyond.
Mushrooms and woodland products
The hazel tree is present throughout the Ligurian territory both as a wild or cultivated plant. However,
it has growing area concentrated in the Sturla, Fontanabuona and Graveglia Valleys in the province of
Genoa. The varieties (cultivars) used in the implantations are the representative ones for the two areas
with the greatest vocation and therefore which characterize the territory. In the Fontanabuona Valley in
particular, there are cultivars such as “del rosso” and “dall’orto” (more sensitive to drought and thus more
delicate) while in the Sturla Valley the most frequent cultivar is the “tapparona”.
The different varieties are distinguished mainly for
the shape of the fruit: while the “del rosso” and the
“dall’orto” have a rounded shape and, furthermore,
the latter has a thin shell, the “tapparona” is more
elongated and flatter.
Castagnaccio
On the Western coast of Liguria, in Taggia, the
“corzetti avvantaggiati” are worth a mention, which
are born from the union of the precious white flour
and the cheaper wholemeal one. The advantage and
the name apparently derived from the lower cost of
raw materials. The same fruitful combination is also
found in other types of pasta; the most famous ones
are the “trenette”, also called “avvantaggiate”.
A simple but hearty dish which was prepared in the
winter were dried chestnuts cooked in milk.
White Truffle
The truffle of the Bormida Valley is an underground
mushroom, which grows under the roots of oaks,
poplars, lime trees and willows. There are both
white and black truffles. The white truffle is
eaten over rice or eggs. The black truffle, the most
common and therefore less expensive than the
white one, grows at the foot of oaks, poplars, hazels.
Less fragrant, it stays fresh for longer. Its flavour can
only be appreciated if cooked. As a matter of fact,
it should always be cooked in butter before being
sliced and placed on eggs, “fettuccine”, patè, ravioli.
Dried Chestnuts
22 23

Sea products
In the Ligurian cuisine, anchovies are among the
most popular fish in the recipe book: cured, “al
verde”, stuffed, marinated or simply fried. They
belong to the family of oily fish, once known as
“pan do mâ” (bread of the sea); they go very well
with a nice C.D.O. white wine Cinque Terre.
Another species which is part of the culinary
tradition of fish are whitebait, in dialect “gianchetti”,
sardine fry; currently the catch, strictly regulated
until 2010, has been banned by the European
Commission; the Regional Authority, to waive the
ban, has prepared a Management plan which is
now being examined by the European Union. The
whitebaits were served boiled in salad with oil and
lemon juice, or inserted in the mixture of omelettes
and “frisceu” (savoury pancakes).
It is in the sea of La Spezia, the extreme offshoot
of Eastern Liguria, that the mussels find their
ideal location, thanks to the richness of plankton,
the tranquility of the waters and for the non
abundance of salt. The Romans were the first to
practice shellfish cultivation; the medieval monks
carried on such practices and the fishermen of
La Spezia quickly learned this technique, but
it was only at the end of the 19th century that
mussel farming was pursued on a scientific level.
Mussels, calles “muscles” in the area of La Spezia,
are eaten in various ways, including raw. They are
great fried, stuffed, in a sauce and in a soup.
Stuffed muscles Ligurian style
Fresh fish from Camogli
The peculiarity of the red shrimps of the Ligurian
Sea is that they have a particularly tasty flavour;
they are caught in the Gulfs of Santa Margherita
Ligure and San Remo. The term “red shrimps”
usually refers to a set of two species that are
caught by trawling on the bathyal seabeds; the
two species differ mainly in colour: the first
species has a velvety dark red shade, whereas the
second species adds pink, purple and light blue to
red, varying among the individuals. The shrimps
from the Ligurian Sea can also be savoured simply
boiled and dressed with extra virgin olive oil
“Riviera Ligure” , just a bit of lemon juice in order
not to cover the taste, salt, pepper and some
leaves of parsley.
The symbol of the Festival is the pan in which
the fish to be distributed is fried in, which has a
diameter of 3.85 meters. The event is linked to the
century-old festival of San Fortunato, the patron
saint of fishermen.
The small bay of Noli in the province in Savona
opens out over a generous sea.
Noli is a beautiful maritime hamlet of Byzantine
origin, located in the district of Savona, which
used to be a Maritime Republic. The fishermen
from Noli represent a very old community, and
their presence was fundamental in medieval
times, when the fish resource was the main
source of livelihood of the village. In particular,
the fishermen were dedicated to the catch
of the sand eel (G. cicerelus), as it is proven
by the numerous historical documents. This
type of fishing has always represented a food
resource for the Ligurian coastal populations.
Recent EU regulations no longer allow the use
of the trawling net to catch the sand eel, as it
is considered as a haulage tool and therefore
regulated in a rather restrictive manner.
Ligurian anchovies
of the fishermen of Noli. The “cicerello” is a
species of oily fish, which in the local cuisine is
used as part of dishes of mixed fried fish,
consumption without any waste. The tradition
wants that they are stored “allo scabècciu”
(soused): after undergoing a slight dessication,
they are fried and placed in glass jars with
vinegar and salt.
Another variety which is caught mainly in Noli are
the spicara maris, locally called “zerli”, small fish
which are part of the traditional Ligurian catch.
The “zerli” are also preserved “allo scabècciu”:
after undergoing a slight dessication, losing
15% of humidity, they are fried and then placed
in glass jars with herbs (bay leaf). The “zerli”, like
the “lussotti” (small silvery fish), are savoured
marinated as appetizers.
The “musciàmme” is the most traditional and
extraordinary preserved food product in Liguria,
to be served cut into thin slices like truffle; once
upon a time it used to be the fillet of dessicated
dolphin. Today it is on the market in the version of
“musciàmme” made with tuna or other fish. The
colour is darker and the taste is definitely more
defined. It is a food with an old world flavour.
It was already in use as early as the twelfth
century on board the galleys, where it was eaten
with “gallette” (hard bread) dipped in water and
vinegar, and with vegetables. The trade of the
“musciàmme”, along with botargo, tuna and caviar,
used to be an important international trafficproduct
for the local noble families. “Musciàmme”
keeps well when vacuum packed and it is eaten
cut into very thin slices after it has been softened
in a marinade with extra virgin olive oil “Riviera
ligure”; however, it already represents a special
gastronomic experience in itself. It is also a basic
element of the “capponada” and complements the
Fishing in the Golfo Paradiso is definitely the
oldest activity practiced by the inhabitants
Cicerelli of Noli
of Camogli, one of the most beautiful and
However, in order to deviate from such ban,
characteristic fishing villages of the region, with
Member States may predispose special
its small port and its tall and colourful houses, all
“Management Plans” able to prove the
close to each other. The “tonnarella” of Camogli
sustainability of this particular type of fishing.
was first mentioned in 1603; it does not only
The Regional Authorities have therefore drawn
catch tuna fish, which today have become very
up a proposal for a Management Plan, which has
rare since they have changed their migration
already been forwarded to the Ministry; this plan
routes, but all species of fish which stumble into
wishes to offer a suitable tool for a sustainable
the net. Every year in Camogli, on the second
management, aimed at preserving and
Sunday of May, the Fish Festival takes place; it
safeguarding this species through time and at the
is one of the most renowned ones on a national
same time maintaining an old fishing technique
level; it was born in 1952 to give residents and
which is done by using a tool part of the local
visitors mixed fried fish.
history and of the culture of the local community “cappon magro”.
24 25

The Ligurian cooking tradition
In the hinterland of Imperia, in Triora, a typical bread is made, which has old origins. Triora is an old
hamlet in the Argentina Valley and it is famous for some historical episodes related to the witchcraft
trials. The bread of Triora is a mountain, homemade wholemeal bread, high in fibre and protein; it has a
round and large shape, recognizable by the bran on the bottom. Once upon a time it used to be baked in
communal ovens, laid on chestnuts leaves, which had the purpose of not let it stick to the surface of the
oven. It has an exceptional preservability of a week at least; it is excellent when cut in slices, spread with
“brusso” cheese. Another traditional bread of the hinterland of Imperia is the “carpasina”, prepared in
Carpasio, in the Argentina Valley; it is a barley toasted bread, with a hard consistency and a typical golden
The “farinata” is eaten warm, seasoned with
ground black pepper. There are several variants,
especially in Western Liguria, by adding to
the basic mix: rosemary, borage, artichokes,
mushrooms, gorgonzola cheese, onions and
floured whitebait. These ingredients are added
after mixing the olive oil, just before baking.
The “panissa” is another dish which can be
enjoyed in Liguria and again it is made with
chickpea flour. Chickpea flour and water, cooked
like “polenta”, cooled and cut into diamond
shapes: here is what it is and what the “panissa”
looks like; it is a filling, tasty and cheap dish.
Between the fresh pastas, the “trofiette” or
“trofie” are a type of spiral-shaped pasta, with a
length of 1,5 to 2 cm; the ends are thinner than
the centre.
Born in the Eastern Italian Riviera, they are
one of the glories of the cuisine of Recco. They
are seasoned with pesto or walnut sauce, a
harmonious blend of flavours, obtained by
grinding the walnuts in the mortar, with the
addition of olive oil, salt and a little cream
or “quagliata” cheese and pine nuts. It has a
creamy consistency, an ivory white colour and a
sweet taste where the flavour of walnut can be
recognized.
Genoese Focaccia
colour, which is softened with water before being
eaten, seasoned with olive oil, garlic, tomatoes,
anchovies and basil leaves.
In the month of September, in Carpasio, you
relive the period of sheep herding. The star of the
celebration is the Carpasina, which, along with
milk and cheese, represented the food of the
shepherds when for a few months they went to
live in the pastures.
In addition to cheese focaccia from Recco, all
the bakeries produce focaccia; hot, fragrant, and
appetizing, it is a delicacy that can be enjoyed
Farinata and other specialties
all day, from the early morning breakfast to late
night snack. It is prepared with wheat flour, extra
virgin olive oil, salt, yeast and water; it can be
flavoured with sage, which is minced and added
directly to the dough, with chopped olives also
mixed directly into the flour, or enriched with
sliced onions which are spread onto the ready
to bake dough. It is one of the main elements
of Ligurian cuisine, soft or crisp, smooth or
flavoured, with onions, rosemary or olives,
all Ligurian bakeries make it, and many other
bakeries outside the region do too.
Simple and few ingredients for a delicious
farinata: chickpea flour, water and oil, but most
importantly the use of a large copper pan in a
wood burning oven, which makes the dough hot
and crisp, especially around the edges.
Farinata, panissa, vegetable savoury cakes
Taverns, restaurants and fried food shops, offer
it, according to the tradition, spiced with ample
amounts of oil and seasoned with salt and
pepper alongside frisceu (savoury dumplings),
that can be simple, with whitebait or cod, cuculli
(a mixture always based with fried cickpea,
stuffed vegetables (usually courgettes, onions,
eggplants) cooked in the oven, and vegetable
savoury cakes (potatoes and beans).
The Andrea pizza (pissalandrea) is a focaccia with
salted fish dedicated to Admiral Andrea D’Oria.
This pizza is widespread throughout the western
Italian Riviera; it is also found in the south of
old France, the last offshoot of the Republic of
Genoa, however it is slightly flatter and crispier.
The original recipe has been enriched with new
ingredients over the centuries, initially tomatoes
and olives.
There is also the sardenaira, pizza with sardines,
another version of the same plate, where the
anchovies are replaced by sardines.
In the entire region, however predominantly
eastern Genoa, the preparation of vegetarian
ravioli made with herbs: Swiss chard, nettles,
borage, wild asparagus has begun to spread. The
most characteristic are the Recco style pansoti
(Genoa); the name pansoti is derived from
In the Savonese area, however, the farinata is not
made with chickpea flour, but with wheat flour,
a substantial difference even if the preparation is
the same. One of the secrets is the high quality,
Ligurian, extra virgin olive oil.
It is certainly of Saracen origin, but something
similar can be found in other parts of the
Mediterranean and the Middle East.
26 Trofie and the ingredients for pesto
27

it is of old marine origin and is perfect with
meat and fish. known as pestun de fave, for the
agreeable light green colour traditional of the
western riviera, the origins of this specialty are
very old.
Pansotti in walnut sauce
“pansa” (belly) for their bulging shape. Pansoti
also come topped with walnut sauce.
another example of the use of wild herbs as a
filling is gattafin, typical of Levanto, in the La spezia
area. They are large, fried ravioli filled with wild
herbs, chard, extra virgin oil made from Liguria
olives, onions, ricotta, spices, eggs and cheese.
in eastern Liguria, the word corzetto (or corsetto)
refers a type of fresh pasta made with durum
flour and formed into the shape of small disks
with impressive decoration.
They come from an old tradition: the name
seems to be derived from “croxetta”, for the small
crosses which are typically impressed onto the
pasta. corzetto is also the stamp made of wood
used to create the decorations that adorn and
Corzetti
characterize the pasta. corzetti come topped
with a pine nut sauce which has a creamy
consistency and is ivory in colour. it is prepared
by pounding the pine nuts with a mortar and
adding crumbs of bread soaked in milk. it is
completed with quagliata cheese, salt and a
spoon of extra virgin olive oil made with olives
from the Ligurian riviera. it can be said that this
sauce is a more refined alternative to that of the
walnut for topping first courses.
another traditional Ligurian cold sauce is marò,
another type of bean pesto withmint leaves,
garlic, extra virgin olive oil from the italian
riviera, cooking salt,
pepper, and vinegar.
other traditional types of pasta that are topped
with pesto include trenette (similar to linguine),
picagge (similar to fettuccine) and mandili di
saea (handkerchiefs of silk), a fresh pasta similar
to sheets of lasagna.
still in the east, in the graveglia valley, vara
valley, la spezia and the Lunigiana make testaroli,
simply crushed to a thickness of about half a
centimetre, with a base of flour, water and salt;
they come cooked in iron or cast iron pans with
a diameter of around thirty centimetres. once
cooked, they are cooled, cut into diamonds then
boiled; they are flavoured with oil and cheese,
with pesto or with tomato sauce.
Panigazzi are similar to testaroli, but they are
thinner and smaller in diameter; they come in
clay pans, stacked on top of each other to be
flattened. Traditionally, they are eaten instead
of bread with meats and cheeses, blanched in
Torta pasqualina
Ravioli with borage
boiling water and topped with pesto, oil and
cheese or with mushroom or meat sauce.
The tradition of vegetable pie is very old in
Liguria. The presence of the torta pasqualina
(easter pie) on the tables of the genoese was
documented at the start of the 16th century;
traditionally prepared for easter lunch, the sheets
of pie are overlapped 33 times, in homage to age
of christ.
The Preboggiòn
growing area:
Inside Genovesato, specifically in the eastern part.
peculiarities:
Preboggiòn is a composed of a variety of wild herbs. This mix of herbs simply boiled and dressed
with oil and lemon and goes with focaccette made with corn; or it can be used to fill the famous
pansòti. The most commonly gathered herbs are the following: French Scorzonera (Reichardia
picroides), Sow Thistle (Sonchus oleraceus), Smooth Golden Fleece (Urospermum dalechampli),
Common Dandelion (Taraxacum officinalis), Borage (Borago offcinalis), Stinging Nettle (Urtica
dioica), Burnet (Sanguisorba minor), Wild Chicory (Hyoseris radiata), Red Poppy (Papaver roeas),
Beets (bietole). The French Scorzonera is the most widely acknowledged: it is the most notable
and delicious flavour present in preboggiòn.
28 29

Vegetable pies
Mesc-ciùa is the local dish of La Spezia and of
the inland area. It is a soup that comes from
a mixture of grains, pulses (barley, chick peas,
Cannellini beans, buckwheat), flavoured with
olive oil and ground pepper.
Stewed rabbit is among the meat based main
courses. It is the fruit of the union between
the delicate meat of rabbit with the flavours
of Taggiasche olives, the unmistakable wine
of the local valleys, the inevitable pine nuts,
onions, rosemary, and of theP.D.O. (Protected
Designation of Origin) extra virgin olive made
in Liguria.
Of the regional vegetable pies, the pastry with spinach and a
variety of herbs mixed with Parmesan and Prescinseua cheese
between its puffy sheets is the oldest and most notable.
The pie with rice is made in all the Ligurian territories; rice is
mixed with eggs and Parmesan cheese, creating this simply
yet hardy dish. Different versions exist in all of the region’s
territories: salted rice pie, whose filling is sometimes covered
with a sheet of dough and the sweet rice pie.
Pumpkin pie is made throughout the region’s territory;
pumpkin and a few other ingredients are mixed to make up
the delicate stuffing of this historic, traditional pie. The latter
can be found pretty much in the entire region, including its
sweet version, in western Liguria too.
The Artichoke pie (torta de articiocche in local dialect) is made
all over Liguria and it uses the same dough as the Pasqualina
pie. The filling is made of purple artichokes from Albenga,
Quagliata cheese, eggs, onions, parsley, oregano, grated
cheese, olive oil, salt and pepper. Also delicious is the “de gee”
pie (which is local dialect for chard). It is a savoury pie which
encloses between two folds a mixture based on chard, curd or
ricotta cheese, salt, eggs, grated cheese and olive oil.
Cima “alla genovese”
Another traditional flavouring is artichoke sauce,
typical of the winter months; it uses artichokes
from the planes of Albenga, cut into wedges and
cooked with dried mushrooms, garlic, rosemary,
onions, with the addition of flour, along with
tomato sauce and white wine.
Artichokes are also used for preparing lamb and
artichokes “in fricassea”, made with eggs, lemon
juice, garlic, parsley, white wine, P.D.O. extra
virgin olive oil of Liguria, salt and pepper.
Among the fish specialties in Liguria a variety
of recipes are based on stockfish. Although not
an original local product, it is a part of Ligurian
culinary tradition. It arrived aboard of the ships
that docked in the Ligurian ports. Stoccafisso
accomodato (stewed stockfish) allowed for
another specialty that is prepared with onions,
garlic, parsley, tomatoes, potatoes, pine nuts and
Taggiasche olives.
In the Imperia area, in the Argentina Valley,
stockfish “alla Badalucchese” has this Nordic
fish as its main ingredient. It comes cooked in a
pine nut sauce, hazelnuts, dried mushrooms and
garlic, cured anchovies, white wine, local extra
virgin olive oil and meat stock.
The story goes that the inhabitants of Badalucco
were able to resist a siege thanks to stores of
stockfish. Every year this event is remembered
during the “sagra dello stoccafisso”, or festival of
the stockfish, which happens on the third Sunday
of September.
Another famous recipe which uses stockfish as its
primary ingredient is the “Brandacujon”. It is also
typical of the Imperia area, particularly in the
districts of Sanremo and Isolabona.
The dish has a strange name: in the Provençal
dialect, “brandar” means to shake up, or stir.
The rest needs no translation.
Cappon magro
Another meat based specialty is “cima”. Its
preparation requires time and skill: with a cut
of meat take from the stomach of veal a pocket
Coniglio alla ligure
is created and filled with offal, peas, eggs and
cheese. It is served cut in slices. It originated as a dish “of recovery” , but with time and well- being it was
transformed into a rich dish.
Another regional meat specialty are the “tomaxelle”, rolls of veal made rich with a filling of eggs, oregano,
cheese, pine nuts, parsley, garlic and mushrooms, then closed with fishing line and stewed in white wine,
tomatoes, meat sauce and broth.
Also part of the tradition is “tocco di carne”, a rich sauce of beef, carrots, celery, onions, parsley, dried
mushrooms, white wine and tomatoes. Yet another is “tocco ai funghi”, another sauce which uses
porcini mushrooms slowly cooked with onions, garlic, tomatoes, thyme and oregano.
The recipe is based on stockfish and potatoes,
flavored with a mixture of chopped garlic,
parsley and pine nuts, lemon, eggs, extra virgin
olive oil, salt and pepper. The origin of the dish
probably came from aboard fishing boats, as
the rolling of the sea facilitated the mixing
of the ingredients, obtained by the energetic
movements of the cook.
30 Stockfish alla Badalucchese
31

The main dish of culinary
tradition in Liguria during
the period of Lent is “cappon
magro”, which brings together
products of the land (vegetables)
with those of the sea (fish and
shellfish), creating a plate of
great taste and colour. The
origins of this plate are old,
“cappon magro” was initially a
poor man’s plate, born out of
the necessity to use leftover fish
from soup (typically capon, a
fish of little value), then adding
vegetables. Its lavish appearance
suggests that it re-emerged in
the plentiful Baroque era, a time
when abundance also reigned in
the kitchen.
“Bagnun” (a soup made with anchovies) is a typical recipe
of the Western Italian Riviera, especially in Sestri Levante
and Riva Trigoso, where every year a festival with the
same name takes place. It originates from the strong
necessity to provide sailors with fresh food products of
easy retrieval during long periods of navigation.
A Treat to the Palate
In the entire hinterland of Liguria, honey is one of
the most natural foods that exists, as it does not
require any treatment, neither in production nor
for preservation. The typical honeys are produced
from indigenous nectars from the flora of the
hinterland: chestnut, acacia, heather, strawberry
tree and yarrows.
The colour of acacia honey is straw yellow,
chestnut honey is amber and the yarrow honey
varies from light to dark shades depending on
the presence of honeydew. Just as the colour
varies, so does the flavour: for example chestnut
honey tends to be more bitter than that of acacia
or yarrow.
The coast and the hinterland between Varazze
and the Finale Ligure in the province of Savona
is the production location for the bitter orange
of Savona; the fruit comes prepared in different
ways: syruped, candied, in liquor, in elixirs, as jam
and as a mustard.
25/30 cm and sometimes from 10/15 cm. The
inside is stuffed with pine nuts, raisins, pieces
of candied fruit, fennel seeds and crushed
pistachios, all flavoured with orange flower
water. The typical Christmas sweet of Genoa par
excellence looks rough and it’s rich on the inside.
The ingredients are of undeniable Arabic origin
and Genoese merchants must have came across
this cake on their voyages and brought it home,
where, over the centuries, it was modified and
enhanced.
Genoese Pandolce
Anchovies Bagnun
“Capponadda” could simply be defined
as the “salad of the sailor”. It’s a dish
born aboard ships, where there was
no possibility of cooking and where it
was necessary to eat sufficiently moist
dishes that quench thirst, while not
causing sea sickness.
It is made with “gallette del marinaio”
(hard bread), salad tomatoes, preferably
the “cuore di bue” variety, salted
anchovy fillets (or musciàmme),
black olives, capers, hardboiled eggs
(optional), pickles (optional), extra virgin
olive oil made from Ligurian olives,
vinegar and salt.
Another fish recipe typical of the east, in particular
Sestri Levante and Chiavari, is “Ciuppín”, a fish soup
accompanied by a piece of toasted bread, made using
low grade fish, but very flavourful none the less. The fish
is mixed with onions, flavoring, tomatoes, parsley, white
wine, salt and extra virgin olive oil made from Ligurian
olives. Originally it was more watery then it is today, as
the name sûppin, meaning a thinner soup, suggests.
Amaretti di Sassello
The most extensive production, which is famous
worldwide, is the one made which has been
made for about three centuries in Liguria, in the
area of Savona. Here “chinotti” lie in a coastal
zone from 2 to 300 meters above sea level,
between Varazze and Finale, extending deep into
the valleys.
The “amaretti di Sassello” are biscuits made from
almond paste, with a soft consistency, typically
in a round and flattened shape. In Sassello the
production of “amaretti” began in the 17th
century and the recipe has remained unchanged.
The renowned little sweet is celebrated every
July during the homonymous festival. Sassello,
a small village near Savona was the first town
in Italy to be awarded the orange flag. It is an
environmental tourist quality seal awarded by
Italian Touring Club; it is given to small resorts
of the hinterland that stand out for their offer of
excellence and a quality reception.
“Spongata” is a typical sweet from Sarzana,
in the hinterland of La Spezia; it’s made from
two sheets of flour, which are embossed using
different old stamps made of wood. The top
sheet is perforated to allow the correct amount
of cooking in the interior. They are made delicious
thanks to their filling, a kind of jam, spread
between the folds, enriched with pine nuts,
The Genoese “pandolce” (sweet cake) has a
circular shape with a diameter ranging from
32 Sestri Levante
33

almonds, spices and other flavourings. The round shape of the pie is created by merging the two discs and
pressing the edges with a special compass. It is the traditional Christmas sweet. The town of Sarzana has
always been an important communications crossroad; it is located at the end of the Magra Valley, only
a few kilometres from the estuary of the river, in a relatively flat area known as the “Piana di Sarzana”
(Plain of Sarzana). Inhabited since Neolithic times, people can still visit its ancient fortresses, towers and
palaces.
Another typical sweet from the hinterland of the La Spezia is “Buccellato”, a sweet cake oven cooked in
the shape of a doughnut, with a diameter of around 25 cm and 5 or 6 cm thick sprinkled with powdered
sugar. “Cavagnetto di Brugnato” is a sweet in the shape of a small basket with a handle, in which a whole
shelled egg is placed; it is part of local Easter tradition.
Baci di Alassio
“Baci di Alassio” are also called “Baci della riviera”
and are made with hazelnuts, egg whites, honey
and sugar; the cream that connects the two
semicircles is made of chocolate and boiled cream.
The town of Alassio is one of the most famous
beach resorts of the Western Italian Riviera. Since
the Fifties it has been a popular destination for
VIPs along with Portofino and San Remo.
“Michetta” is a small, sweet, oval shaped pastry,
classically in the form of a knot; the more modern
one has a length of 4 cm and a width of 2 cm. It
is a sweet spread throughout the Nervia Valley,
in particular in Dolceacqua. Dolceacqua is an
old village famous for its medieval bridge, which
fascinated Claude Monet, for its “Rossese” wine
loved by pope Paul III, the Doria family, and
Napoleon and for its “michetta”, a special type of
white bread. Legend has it that the young brides
brought “michette” to feudal lords who held the
right of “ius primae noctis” and offered it as a
symbol of their virginity, therefore avoiding the
obstacle.
Other regional agricultural products
Floriculture in the Liguria region
Nursery gardening represents around 6% of the total value of national agricultural production. On
a national level, Liguria is the most important region in this sector, with a marked concentration in
Imperia and Savona. Regional specialization and the presence of actors representing the complete chain
(education, research, production, marketing) has pushed the Regional Authority to establish the specific
Nursery Gardening agricultural district of Western Liguria.
Production can be divided into five main types (which indicate the most important productions):
Cut flowers (rose, buttercup, anemone) - represent about one quarter of the total Italian production,
Leaves and fronds (green, flowering and with fruit), cut (mimosa, broom, ruscus, eucalyptus, pittosporum, etc.),
Ornamental plants in pots (cyclamen, daisy, geranium, etc.),
Potted herbs (basil, mint, lavender, sage, rosemary),
Succulents (several hundreds of species).
The products, even within the five main categories, are extremely assorted, thanks to a great
diversification in species and varieties. The are more than 5,000 companies working in this sector in
Liguria, from breeders and farmers to traders, transporters and artisans, and has a total estimated
turnover of 500 million Euros.
Other than the national market, foreign markets include Holland, Germany, Austria, Switzerland and
more generally central Northern Europe. In addition, some products are also popular in North America
and the Far East.
“Infiorata” (flower art festival) - Diano Marina
Greenhouses
“Canestrello” is a typical sweet of the Genoese
hinterland (Aveto Valley, Trebbia Valley and
Varenna Valley), but also of Savona and La Spezia;
it is shaped like a doughnut with a central hole,
good for breakfast and even more appropriate as
a snack with tea or sweet wine. These soft and
crumbly shortbread biscuits are recognizable by
the scalloping of the edges and plenty of butter,
which provides an unquestionable goodness.
“Cubaite”, probably of Eastern origin, is a dessert
popular in Liguria. It typically consists of two pods
with a filling made with hazelnuts, walnuts or
almonds, orange peel and honey.
In this area, it was traditionally prepared for
special religious occasions and festivities.
Canestrelli
34 35

Sources
www.terragir.it
The European Community Project website Terragir
www.agriligurianet.it
Agricultural portal of the Liguria Regional Authority
www.turismoinliguria.it
Tourism portal of the Liguria Regional Authority
www.tasteofriviera.com
Portal of typical local products
and traditions of the Province of Savona
Genova - Porta Soprana
www.distrettofloricololiguria.it
The website of the District Agricultural Nursery
gardening Association of Western Liguria
Consortium of the Genoese Pesto sauce
Official head office: Via Cesarea 8 - 16121 Genova
www.parco-basilico.it
The site of the “Parco del Basilico di Genoa Prà”
(literally the Basil Park of Genoa, Prà district)
Imperia Oneglia - Port
Ligurian Chamber of Commerce:
Genova: www.ge.camcom.gov.it
Imperia: www.im.camcom.it
Savona: www.sv.camcom.gov.it
La Spezia: www.sp.camcom.it
Unioncamere Liguri: www.lig.camcom.it
www.liguria.coldiretti.it
The website of Coldiretti Liguria
Cervo - Imperia
www.confagricolturaliguria.net
The website of Confagricoltura della Liguria
www.cialiguria.it
The website of the Confederazione Italiana Agricoltori
della Liguria
www.stravinolio.com
La Strada del Vino e dell’Olio dalle Alpi al Mare
www.agenziadisviluppogalgenovese.com
Varigotti - Savona
www.turismoinliguria.it
www.turismoinliguria.it

Milan
Project co-financed by the European Union
Liguria,
land of quality
Ligurian agricultural
and traditional local products
Massimino
Calizzano
Calice L.
Bardineto
Vezzi
Magliolo
Portio
Tovo S. Giacomo
Finale Ligure
Giustenice
Erli
Borgio Verezzi
Boissano
Castelvecchio ecchio di Rocca Barbena
Balestrino
Pietra Ligure
Cosio di Arroscia
Nasino
Toirano
Loano
FRANCE
Armo Aquila
Castelbianc
stelbianco
Mendatica
Zuccarello
Borghetto
di Arroscia
S. Spirito
Pornassio
Cisano
Montegrosso
sul Neva
Ceriale
Onzo
Vendone
Pian Latte
Borghetto d'Arroscia
Arnasco
Pieve
di Teco
Ranzo Ortovero
Villanova
Albenga
Rezzo
Garlenda
sanova
d’Albeng
a
Triorara
Lerrone A10
Carav
Stellanello Alassio
Molini
Aurigo
di Triora Borgomaro
Chiusanico
Villa Faraldialdi
Lucinasco
Laigueglia
Pigna
Carpasio Chiusavecchia
Diano Arentino
Castel
Pontedassio
Andora
Montalto L.
Prelà
Rocchetta
Vittorio
Diano San Pietro
Vasia
Nervina
Badalucco
Diano
Cervo
Apricale
Bajardo
Dolcedo Castello
San Bartolomeo
Airole
Ceriana
Pietrabruna
al Mare
Olivetta
Castellaro
Diano Marina
Golfo Dianese
Isolabona
San Michele
Perinaldo
Cipressa
Civezz
zza
Pompeiana
Co
starainer
ainera
Dolceacqua
IMPERIA
San Biagio della Cima Soldano
Taggia
Terzorio
San Lorenzo al Mare
Santo Stefano al Mare
Campor
mporosso
osso
Seborga
Vallebona
Arma di Taggia
Riva L.
Vallecr
llecrosia
San Remo
Ventimiglia
Ospedaletti
Bordighera
Montecarlo
Piedmont
Turin
A6
Rocca
ccavignale
Murialdo
Osiglia
Cengio
Millesimo
Bormida
Rialto
Piana
Crixia
Cosseria
Dego
Cairo
Montenotte
Plodio
Pallare
Carcare
Altare
Quiliano
Mallare
Orco Feglino
ITAL
ALY
Giusvalla
Mioglia
Sassello
Pontinvrea
Albisola
Superiore
SAVONA
Vado Ligure
Bergeggi
Spotorno
Noli
Stella
Urbe
Varazze
Celle Ligure
Albissola Marina
Alexandria
Tiglieto
A26
Rossiglione
Masone
A10
Arenzano
Cogoleto
Campo Ligure
Mele
Campomoroneone
Pegli
Ceranesi
A7
Isola del Cantone
Ronc
onco
Scrivia
Busalla
Mignanego
GENOA
vignone
ra Riccòcò
Bolzaneto
Casella
Sant'Olcese
Vobbia
Crocefieschi
Montoggio
Ligurian Sea
Bargagli
Valbrevenna
Davagna
Torriglia
Fascia
Propata
Neirone
Gorreto
Rondanina
Montebruno
Moconesionesi
Rovegn
gno
Fontanigord
ntanigorda
Favale di Malvaro
Rezzoaglio
Lumarzo
Lorsica
A12
Borzonasca
Uscio
Cicagna
Boccadasse
Pieve Ligure Avegno
Tribogna
Orero
Mezzanego
Nervi
Sori
Coreglia Ligure
Bogliasco
S. Colombano
Certenoli
Recco
Rapallo
Leivi
Carasco
Ne
Camogli
Zoagli
Santa Margherita Ligure
Maissana
Cogorno
Chiavari
Portofino
Lavagna
Casarza Ligur
Sestri Levante
Moneglia
Santo Stefano
d'Av
Aveto
Deiva Marina
Bonassol
The lists of the Ligurian manufacturers reported on the map
were provided by the Regional Authority - Department of Agriculture,
Tourism, Culture - Services for the Agricultural Enterprises
Le
Emilia Romagna
Framura
Varese L.
Carro
Carrodano
Monterosso osso al Mare
Vernazza
Sesta
Godano
Borghetto
di
Vara
Brugnato
Pignone
Rocchetta
di Vara
LA SPEZIA
Riomaggiore
Promotion of the territory
for the competitiveness and innovation
within the transfrontier rural territory
Zignago
Calice al Corno
ornoviglio
A12
Beverino
erino
A15
Bolano
Riccò del
Golfo della Spezia Santo Stefano
di Magra
Porto Vener
e
Tuscany
Arcola
Lerici
Parma
Vezzano L.
Ameglia
Sarzana
Montemarcello
Legend
Castelnuo
stelnuovo
Magra
Ortono
tonovo
Livorno
The Extra Virgin Olive Oil “Riviera Ligure”
The Genoese Basil
The Cured Anchovies of the Ligurian Sea
The Cheese Focaccia from Recco
The Ligurian producers
continued from previous page >>>
WINE PRODUCERS
Tenuta La Ghiaia
Via San Gottardo 65
19038 Sarzana (SP)
Tel. 0187 622512
Azienda Agr. Il Monticello
Via Groppolo 7
19038 Sarzana (SP)
Tel. 0187 621432
Az. Agr. Cornice
di De Nevi Ivano Luigi
Via Colla 11
Loc. Cornice
19020 Sesta Godano (SP)
Tel. 0187 896648
Az. Agr. Calcinara
di Manfredi Antonella
Via Caduti per
la Libertà 119
19020 Sesta Godano (SP)
Az. Agr. La Casetta
di Curti Giovanni
Via La Casetta 78
Loc. Salino
19020 Varese Ligure (SP)
Tel. 0187 847745
Az. Agr. Cheo
Via del Santo 48
19018 Vernazza (SP)
Tel. 0187 821189
Azienda Agraria
Anfossi S.S.
Via Paccini 39
Loc. Bastia
17031 Albenga (SV)
Tel. 0182 20024
Cascina Feipu
Dei Massaretti Di Parodi
Agostino & C. S.S.
Reg. Massaretti
Loc. Bastia
17031 Albenga (SV)
Tel. 0182 20131
Le Rocche Del Gatto S.S.
di Crosa di Vergagni
e De Andreis
Vico Fieré 1/C
Loc. Bastia
17031 Albenga (SV)
Maglione Bartolomeo
Via Becchignoli 18
Loc. Bastia
17031 Albenga (SV)
Vio Giobatta
Via Crociata 24
Loc. Bastia
17031 Albenga (SV)
Tel. 0182 20776
Sommariva Agostino
Reg. Signola 2
Loc. Campochiesa
17031 Albenga (SV)
Tel. 0182 559222
Az. Agr. Sartori Luigi
di Dulbecco Bianca Maria
Reg. Torre Pernice 3
Loc. Leca
17031 Albenga (SV)
Azienda Agr. La Vecchia
Cantina di Calleri Umberto
Via Corta 3
Salea d’Albenga
17031 Albenga (SV)
Tel. 0182 559881
Cantine Calleri del Cav.
Calleri Aldo e C. Snc
Regione Fratti 2
Salea d’Albenga
17031 Albenga (SV)
Enoturist A’ Cantin’ A
di Vallerga Angela
& C. Sas
Via Poggi 19 19
Loc. Olmo
17011 Albisola
Superiore (SV)
Agr. Arnasco S.R.L.
Societa’ Agr.
Via Milite Ignoto 15/A
17032 Arnasco (SV)
Azienda Agr. Cascina Praie
di Viglietti Massimo
Località Praie 11
17057 Calizzano (SV)
Tel. 019 602377
Enocolumbus S.r.l.
Via degli Artigiani 96
17015 Celle Ligure (SV)
Michero Franca
Via Moraire 54
17035 Cisano sul Neva (SV)
Azienda Agr. Noberasco
Felice di Noberasco Anna
Via Roma 50
17035 Cisano sul Neva (SV)
Ruffino Nicola
Via Poggio alla Croce 11
17035 Cisano sul Neva (SV)
Testa Marino
Piazza Gollo 13 bis
17035 Cisano sul Neva (SV)
Ruffino Tommaso
Via Calvisio 19 Varigotti
17024 Finale Ligure (SV)
Basso Rosangela
Via Calvisio 119
17024 Finale Ligure (SV)
Tel. 019 600360
Boetto Giancarlo
Strada per Verzi 2
17024 Finale Ligure (SV)
Tel. 019 600695
Agr. Casanova Franco
Via Sottoripa 22
17024 Finale Ligure (SV)
Centa Andrea
Loc. Chiazzari 2
17024 Finale Ligure (SV)
Cascina Delle Terre Rosse
di Galluzzo Vladimiro
Via Manie 3
17024 Finale Ligure (SV)
Tel. 019 698782
Paganini Gianriccardo
Loc. Chiazzari 15
17024 Finale Ligure (SV)
Societa’ Agr. Valleponci S.S.
Via Valleponci 22
17024 Finale Ligure (SV)
Azienda Agr. Vairo Giulio
di Vairo Eugenio
Via Calvisio 186
17024 Finale Ligure (SV)
Aziende Agricole
Villa Le Gagge
di Lara Alinovi & C. Sas
Via Adamoli 531
16100 Genova (GE)
Tel. 010 6048934
Impresa Agr.
Sacone Giuseppe
di Canevello Marisa
Via Zara 19/10
16100 Genova (GE)
Azienda Agr.
Monte Carmelo
Piazza Monte Carmelo 3
17025 Loano (SV)
Tel. 019 668023
Sa.Fa. Snc
di FrancescaDe Feo &
Salvatore Garziano
Via dei Gazzi 81
17025 Loano (SV)
Frantoio Garello Armando
Via Roma 17
17030 Nasino (SV)
Cantine Lunae E Bosoni Srl
Via Bozzi 63
19034 Ortonovo (SP)
Pisano Franco
Via Nazionale 22/1
Loc. Pogli
17037 Ortovero (SV)
Azienda Agr. Durin
di Basso Antonio
Via Roma 3
17037 Ortovero (SV)
Tel. 0182 547007
Cooperativa
Viticoltori Ingauni
Via Roma m203
17037 Ortovero (SV)
Az. Agr. I Baracchini
di Guarisco Luca
Via Morelli 50
17027 Pietra Ligure (SV)
Marinin S.A.S.
di Ehizowmangie Franca
Via Soccorso 82
17027 Pietra Ligure (SV)
Azienda Agr.
Riasca Vini Liguri
di Murgia Luca
Via Cavassuti 4
Loc. Roviasca
17047 Quiliano (SV)
Turco Innocenzo
di Turco Lorenzo
Via Bertone 7
17047 Quiliano (SV)
Tel. 0198 87120
Azienda Agr. San Dalmazio
di Reposi Luigi
Via Famagosta 21/9
17100 Savona (SV)
Tel. 019 851607
Cantine Bregante
di Bregante Ferdinando
& C. Snc
Via Unità d’Italia 47
16039 Sestri Levante (GE)
Cantine Segarini Giannino
Villa Costa 18
16039 Sestri Levante (GE)
Cantina Sancio
di Sancio Riccardo
Via Laiolo 73
17028 Spotorno (SV)
Tel. 019 743255
Azienda Agr. Vio Claudio
Località Crosa 16
17032 Vendone (SV)
Tel. 0182 76338
Mantica Angelo
Frazione Bossoleto
17038 Villanova
d’Albenga (SV)
Grana Maria Giovanna
Via Quinzio Delfino 26
17039 Zuccarello (SV)
OTHER
ARAL
Laboratorio Regionale
delle Produzioni
Zootecniche
Via Marconi 171
16010 Masone (GE)
Tel. 010 926032
Cooperativa
Prod. Latte Valpolcevera
Via Medicina Antonio
Pedemonte 24/B
16010 Serra Riccò (GE)
Tel. 010 751749
Picasso Distribuzioni & C.
Via Arbora 39
16030 Avegno (GE)
Tel. 0185 781005
The Wines of the Italian Riviera
Fruit and Vegetable Products
Livestock and Dairy Products
Other Products of the Hinterland and the Woodland
Sea Products
Other Regional Agricultural Products
Publishing Project and Copyright on all rights reserved to the Regional Agency for Tourism Promotion “In Liguria”.
Pictures: archive of the Agency “in Liguria” . Translation: Eurologos - Genova. Graphic project by Adam Integrated
Communications - Turin - Print year 2011. Liability Notice: despite the accurate check of the contents, the Agency
“In Liguria” does not take on any responsibility for the contents and the information provided.

Promotion of the territory for the
competitiveness and innovation
within the transfrontier rural territory
www.terragir.it
The Ligurian producers
To the discovery of the Ligurian territory
through its products
OLIVE OIL PRODUCERS
Az. Agr. La Bilaia
di Paolo Passano
Salita San Rocco 11/A
16033 Lavagna (GE)
Cooperativa Agr.
Lavagnina
S. Giulia 15
16033 Lavagna (GE)
Anidagri
Casali di Stibiveri 3
16041 Borzonasca (GE)
Frantoio Oleario
Solari Mauro
Via dei Caduti 23 A
16040 Leivi (GE)
Az. Agr. Angela
Bellagamba
Salita San Rocco 11/A
16033 Lavagna (GE)
Tel. 0185 362536
Az. Agr. Ca’ Bianca
Via Rivarola 69
16043 Chiavari (GE)
Tel. 0183 309795
Az. Agr. La Tenuta
de l’Esedra
Via alla Chiesa
di Santo Stefano 3
16039 Sestri Levante (GE)
Az. Agr. Orseggi
Via Caccini 4
16033 Lavagna (GE)
Tel. 0185 392009
Az. Agr. Solari Massimo
Via Caperana
Case Sparse 26
16043 Chiavari (GE)
Tel. 0185 382036
Frantoio Portofino
Via Piani Nuovi 2
16042 Rivarola
di Carasco (GE)
Tel. 0185 351845
Olivicoltori Sestresi
Villa Ragone 35
16039 Sestri Levante (GE)
Tel. 0185 44341
Vallaro Aldo
Loc. Facciù 34
16030 Moneglia (GE)
Tel. 0185 49303
Az. Agr. Papone Mariano
Via Trieste 11
Torre Paponi
18010 Pietrabruna (IM)
Az. Agr. Rossi Roberto
Via Rambaldo 9
18100 Imperia (IM)
Benza Frantoiano
Via Dolcedo 180
18100 Imperia (IM)
Giuseppe Calvi & C. Srl
Via Garessio 56
18100 Imperia (IM)
Il Cascin
Via C. Colombo 1
18020 Cesio (IM)
Olearia Riviera
di Ponente
Via Braie 299
18033 Camporosso (IM)
Secondo Gian Marco
Via Mazzini 2
18011 Castellaro (IM)
Visamoris Olio Ssa
Via Pacialla 10
18100 Imperia (IM)
Damiano Ss
Via Lucinasco
18027 Chiusavecchia (IM)
Antico Frantoio
Ramoino Franco
Via Nazionale 295
18100 Imperia (IM)
Tel. 0183 295911
Az. Agr. A Maccia
Via Umberto I 56
18028 Ranzo (IM)
Tel. 0183 318003
Az. Agr. Belgrano Bruno
Via Lascaris 84
18100 Imperia (IM)
Tel. 0183 273808
Az. Agr. Carlo Siffredi
Via Roma 1
18027 Lucinasco (IM)
Tel. 0183 52662
Az. Agr. Il Colle degli Ulivi
Loc. S.Angelo 40
18013 Diano Marina (IM)
Tel. 0183 405583
Az. Agr. La Baita
Fr. Gazzo
18020 Borghetto
d’Arroscia (IM)
Tel. 0183 31083
Az. Agr. Paolo Donzella
Piazza Ruffini 8
18011 Castellaro (IM)
Tel. 0184 479255
Az. Agr. Rota Roberto
Loc. Giuncheo
18033 Camporosso (IM)
Tel. 0184 288702
Az. Agr. Sole e Sassi
Via S. Pellico 48
Loc. Sant’Agata
18100 Imperia (IM)
Casa Olearia Taggiasca
Reg. Prati e Pescine Arg. Sx
18011 Arma di Taggia (IM)
Tel. 0184 486044
F.lli Carli Spa
Via Garessio 11/13
18100 Imperia (IM)
Tel. 0183 720000
Francesco
e Luigi Merano Snc
Via G. Marconi 1
18027 Chiusavecchia (IM)
Tel. 0183 52404
Frantoio Boeri Giuseppe
Viale della Rimembranza 34
18018 Taggia (IM)
Tel. 0184 475301
Frantoio
di Sant’agata d’Oneglia
Strada dei Francesi 48
18100 Imperia (IM)
Tel. 0183 293472
Frantoio Oleario
Marvaldi Giuseppe
Via Candeasco 9
18021 Borgomaro (IM)
Tel. 0183 54016
Frantoio Oleario
Saguato Stefano
Via Saguato 5
18013 Diano San Pietro (IM)
Tel. 0183 49280
Frantoio Ulivi di Liguria Srl
Via Mameli 25
Torre Paponi
18010 Pietrabruna (IM)
Tel. 0183 90121
Frantoio Venturino
Bartolomeo di Venturino
Valter e C. Snc
Via Molini 1
18013 Diano San Pietro (IM)
Tel. 0183 429505
Fratelli Mazzini
Arte Olearia
Via Martiri della Libertà
116-118
18100 Imperia (IM)
Tel. 0183 653077
Fratelli Merano Spa
Via Lucinasco 2
18027 Chiusavecchia (IM)
Tel. 0183 529032
G. Crespi & Figli
Via Armea Nord, Loc. Isola
18034 Ceriana (IM)
Tel. 0184 551013
Ghiglione Giuseppe Srl
Via Ciancergo 23
18020 Dolcedo (IM)
Tel. 0183 280043
Il Frantoio Srl
Via Pellegrino 20 - Ville
San Sebastiano
18021 Borgomaro (IM)
Tel. 0183 61461
Isnardi Pietro Spa
Via Torino 156
18027 Pontedassio (IM)
Tel. 0183 7981
Olio Anfosso Sas
Via IV Novembre 96 Bis
18027 Chiusavecchia (IM)
Tel. 0183 52418
Olio Roi
Via Argentina 1
18010 Badalucco (IM)
Tel. 0184 408004
Raineri Spa
Via Nazionale km 132
18027 Chiusanico (IM)
Tel. 0183 529050
Ranise Agroalimentare Srl
Via Nazionale 30
18100 Imperia (IM)
Tel. 0183 767966
San Lorenzo Srl
Via Garessio 117
18100 Imperia (IM)
Tel. 0183 7161
Tornatore Snc
Reg. Oliveto di Olivastri
18027 Chiusavecchia (IM)
Tel. 0183 52888
Agri.Tur Srl
Località Le Figarole
19032 Lerici (SP)
Coop. Agr.
Vallata di Levanto
Via S. Matteo 20
Loc. Le Ghiare
19015 Levanto (SP)
Tel. 0187 800867
Lucchi e Guastalli Srl
Loc. Vincinella
19037 Santo Stefano
di Magra (SP)
Tel. 0187 633329
Ruffini Rossana
Loc. Tirolo 58
19020 Bolano (SP)
Tel. 0187 939988
Zangani Alberto
Via Crociata 1
19037 Santo Stefano di
Magra (SP)
Tel. 0187 632406
Az. Agr. Morro Fabio
Via Divizia 126
17051 Andora (SV)
Coop. Olivicola di Arnasco
Piazza IV Novembre 8
17032 Arnasco (SV)
Castellari Lina
Via Divizia 45
17051 Andora (SV)
Az. Agr. Revello Società
Semplice Agr.
Frazione Leuso 22
17032 Vendone (SV)
Az. Agr.
Le Terre del Barone S.A.S.
Via Toirano 2
17054 Borghetto
Santo Spirito (SV)
Enrico Nadia
Borgata Villa 37
17033 Garlenda (SV)
Facollo S.S.
Via al Piemonte 208
17031 Albenga (SV)
Frantoio Bestoso S.A.S.
di Bestoso Domenico
Frazione Borgonuovo 28
17020 Stellanello (SV)
Azienda Agr.
Frantoio Olive Bronda
Frazione Cantone 16
17032 Vendone (SV)
Az. Oliv. Canaiella
Via Canaiella 4
17100 Savona (SV)
Tel. 019 860190
Baglietto & Secco
Via Roma, 137
17038 Villanova
d’Albenga (SV)
Tel. 0182 582838
Frantoio Gagliolo Sandro
Fraz. S. Damiano
17020 Stellanello (SV)
Tel. 0182 668148
Oleificio Polla Nicolo’ Spa
Via Ghilini 46
17025 Loano (SV)
Tel. 019 668027
Sommariva
Tradizione Agr.
Via Mameli 7
17031 Albenga (SV)
Tel. 0182 559222
BASIL
GROWERS
Novaro Nicola
Via Diano San Pietro 53
18013 Diano Castello (IM)
Ramella Ivano
Via Gorleri 2
18013 Diano Marina (IM)
Ardissone Romeo
Via XXV Aprile,
Fraz. Borganzo 24 A
18013 Diano San Pietro (IM)
Sommariva Agostino
Via Sempione
17031 Albenga (SV)
Lorenzetto Alessandro
Regione Bagnoli 10
17031 Albenga (SV)
Cavallari Claudia
Regione Signola 4
17051 Albenga (SV)
Vignola Clelia
Via Ciambellino 9
S. Fedele
17030 Albenga (SV)
Bruzzone Costantino
Regione Murassi 5
17031 Albenga (SV)
Calcagno Eugenio
Via Campochiesa
Reg. Pratogrande 1
17031 Albenga (SV)
Ravera Fabio
Reg. Rapalline, 100/B
17031 Albenga (SV)
Enrico Giancarlo
Via al Pozzo 36
17031 Albenga (SV)
Ferrari Giuseppe
Via dei Mille 57/4
17031 Albenga (SV)
Ravera Lara
Regione Campastro 3
17031 Albenga (SV)
Anfossi Mario
Via Baccini 39 Bastia
17031 Albenga (SV)
Tortello Roberta
Via Fratelli Ruffini 9
17031 Albenga (SV)
Enrico Stefano
Via Becchignone 17
17031 Albenga (SV)
Leale Stefano
Regione Cà Di Campo 1
Salea
17031 Albenga (SV)
Rolando Riva S.S.
Via Bra, 3 - S. Fedele
17030 Albenga (SV)
Elena Ambrogio
Via Merula 38
17051 Andora (SV)
Ziliani Anastasio
Strada Piangrande 24
17051 Andora (SV)
Guardone Angelo
Strada Piangrande 24/A
17051 Andora (SV)
Giordano Flavio
Via Merula, 36
17051 Andora (SV)
Belgrano Paola
Strada Piangrande 5
17051 Andora (SV)
Bracco Paolo
Strada Piangrande 20/A
17051 Andora (SV)
Calcagno Paolo
Via Postetta 45 A
17015 Celle Ligure (SV)
Vigo Giuseppe
Via Romana 155
17023 Ceriale (SV)
Bucella Mario
Via Case Sottane 28
17037 Ortovero (SV)
Isoleri Amerigo
Via Roma 20/2
17038 Villanova
d’Albenga (SV)
Ratto Francesco
Via Pr á 67
16157 Genova (GE)
Sacco Giovanni Battista
Via Branega Inf. 1
16157 Genova (GE)
Daneri Maria Giuditta
Via Moggia 23
16033 Lavagna (GE)
Casotti Roberto
Via Lemerle 25 I
16158 Genova (GE)
Rossi Ruggero
Via al Piano delle Monache
16157 Genova Pra (GE)
Bruzzone Stefano
Sal. Ascherio 3/A
16157 Genova (GE)
Nicolini Marco
Via Paternino 35
19038 Sarzana (SP)
Mannucci Nedo
Via Bradiola 17
19038 Sarzana (SP)
Cagnoli Roberto
Via Nerchia 71
19038 Sarzana (SP)
LIST OF CURED
ANCHOVIES PRODUCERS
Cooperativa
Pescatori Camogli
Via della Repubblica 140
16032 Camogli (GE)
Tel. 0185 77 26 00
CONSORTIUM OF
PRODUCERS OF CHEESE
FOCACCIA FROM RECCO
Via XXV Aprile 14
16036 Recco (GE)
Tel. 0185 730748
RESTAURANTS
VITTURIN
Via Dei Giustiniani 48/50
16036 Recco (GE)
Tel. 0185 720225
MANUELINA
Via Roma 296
16036 Recco GE
Tel. 0185 74128
LA VILLETTA
Viale Privato Fiorito 2
16036 Recco
Tel. 0185 722464
IL BOSCHETTO
Via Caorsi 44
16030 Sori (GE)
Tel. 0185 700659
EDOBAR
Via Mazzini, 5
16030 Sori (GE)
Tel. 0185 700856
DEL PONTE
Via Marconi 11
16036 Recco (GE)
Tel. 0185 76981
DA O VITTORIO
Via Roma 160
16036 Recco (GE)
Tel. 0185 74029
DA LINO
Via Roma 70
16036 Recco (GE)
Tel. 0185 74336
BALLA COI LUPI
Piazza Martiri
della Libertà 3
16036 Recco (GE)
Tel. 0185 700612
ALFREDO
Via San Giovanni
Battista 33
16036 Recco (GE)
Tel. 0185 74653
LA BARACCHETTA
DI BIAGIO
Via Marinai d’Italia
16036 Recco (GE)
Tel. 0185 720658
FOCACCERIA MANUELINA
Via Roma 296
16036 Recco (GE)
Tel. 0185 74128
AI PESCI VIVI
Via Cavour
Camillo Benso 33
16036 Recco (GE)
Tel. 0185 721031
BAKERIES
MOLTEDO LUISA
Via XX Settembre 2
16036 Recco (GE)
Tel. 0185 74046
MOLTEDO G.B.
Via B. Assereto 15
16036 Recco (GE)
Tel. 0185 74202
TOSSINI 1
Via B. Assereto 7
16036 Recco (GE)
Tel . 0185 74137
TOSSINI 2
Via Roma 15
16036 Recco (GE)
Tel. 0185 74137
TOSSINI 3
Via XXV Aprile 67
16036 Recco (GE)
Tel. 0185 74314
ROSA
Via Trieste 14
16036 Recco (GE)
Tel. 0185 74207
TAKEAWAYS
REVELLO DOLCE E SALATO
Via Garibaldi 183
16032 Camogli (GE)
Tel. 0185 770777
U FAINOTTO
Via VI Novembre 6
16036 Recco (GE)
Tel. 0185 74326
BAKED PRODUCTS
MANUFACTURERS
TOSSINI
Via Fontanelle 3
16030 Avegno (GE)
Tel. 0185 727285
WINES PRODUCERS
Azienda Agr.
Cognata Gionata
Via Inferiore Porcile 6/A
16100 Genova (GE)
Tel. 010 7261155
Azienda Agr.
I Pussi di Brignardello E.
e Adreveno S.
Via Zerli 33
16040 Ne (GE)
Tel. 0185 339236
Azienda Agr.
“La Ricolla”
Via Garibaldi 12/2
16040 Ne (GE)
Tel. 339 6740576
Azienda Agr.
“Pino Gino”
di Pino Maria Antonella
Via Podestà 28 A
16030 Castiglione
Chiavarese (GE)
Tel. 0185 408036
Bisson Società Agr.
di Lugano Marta & C sas
Corso Gianelli 28
16043 Chiavari (GE)
Tel. 0185 314462
Cantine Bregante
di Bregante Ferdinando
& C snc
Via Unità d’Italia 47
16039 Sestri Levante (GE)
Tel. 0185 41388
Cantine “Levante”
di Segarini Dorella
Via Villa Ragone
16039 Sestri Levante (GE)
Tel. 0185 42466
Cooperativa Agr.
Lavagnina
Società Cooperativa
Via Santa Giulia 15
16033 Lavagna (GE)
Tel. 0185 391497
Cooperativa Viticoltori
Coronata Val Polcevera
Società Cooperativa Agr.
Via Monte Guano 1/A
16100 Genova (GE)
Enoteca
di Bruzzone Andrea
Via Bolzaneto 94-96-98 R
16100 Genova (GE)
Tel. 010 7455757
F.lli Parma Daniele
e Simone & C snc
Via Garibaldi 8
16040 Ne (GE)
Tel. 0185 337073
Il Fondaco di Coronata
di Pittaluga Giancarlo
Via Monte Guano, 17 D
16100 Genova (GE)
Tel. 339 7833521
A Trincea di Masala
Laura e Ventura Emilia
Via Matteotti 49
18030 Airole (IM)
Tel. 0184 255503
Alessandri Carlo
Via Umberto 1
18028 Ranzo (IM)
Tel. 0183 318114
Azienda Vitivinicola
di Alessandri Massimo
18028 Ranzo (IM)
Tel. 0182 53458
Arimondo Paola
Via Roma, 130
18016 San Bartolomeo
al Mare (IM)
Tel. 0183 400218
Azienda Agr.
Cascina Nirasca
Via Alpi, 3 - Loc Nirasca
18026 Pieve di Teco (IM)
Tel. 0183 368067
Azienda Agr.
A. Maccia
di Faraldi Loredana
Via Umberto I° 56
18028 Ranzo (IM)
Tel. 0183 318003
Azienda Agr. Alessandri
Massimo
Costa Parrocchia 22
18028 Ranzo (GE)
Tel. 0182 53458
Azienda Agr. Altavia
Loc. Arcagna
18035 Dolceacqua (IM)
Tel. 0184 31539
Azienda Agr. Ardissone
Giovanni
Via Dante 2
Fraz. Gazzelli
18020 Chiusanico (IM)
Tel. 0183 52527
Azienda Agr.
Aschero Laura
P.zza Vittorio Emanuele II 7
18027 Pontedassio (IM)
Tel. 0183 293515
Azienda Agr.
Bianchi Carenzo Luigi
Via I. Lantero 19
18010 Diano San Pietro (IM)
Tel. 0183 429072
Azienda Agr.
Bianchi Maria Donata
Via delle Torri 16
18010 Diano Castello (IM)
Tel. 0183 498233
Azienda Agr. Bruna
di Francesca Bruna
Via Umberto I 81
18028 Ranzo (IM)
Tel. 0183 318082
Azienda Agr. Cane
Giobatta Mandino
Via Roma 21
18035 Dolceacqua (IM)
Tel. 0184 206120
Azienda Agr. Casciameia
Via Asplanato 8
Loc Agaggio Sup.
18010 Molini di Triora (IM)
Tel. 348 7686160
Azienda Agr. Cascin
di Massa Giovanni
Via C. Colombo 1
Arzeno d’Oneglia
18020 Cesio (IM)
Azienda Agr.
Fratelli Gajaudo
Isolabona (IM)
Tel. 0184 208095
Azienda Agr. Fontanacota
di Berta Antonio
Via Don Abbo 12
18100 Imperia (IM)
Tel. 0183 293456
Azienda Agr. Guglielmi
Enzo
C.so Verbone 143
18036 Soldano (IM)
Tel. 0184 289042
Azienda Agr.
Guidi Fiorenzo
Via Parrocchia 4
18028 Ranzo (IM)
Tel. 0183 318076
Azienda Agr.
Il Bausco dei F.lli Maccario
Via Fontana 2
18035 Dolceacqua (IM)
Tel. 0184 206865
Azienda Agr.
Ka’ Mancine’
di Repaci Roberta
Piazza 8 luoghi
18036 Soldano (IM)
Tel. 0184 289089
Azienda Agr.
Max Blancardi
di Blancardi Massimiliano
Via Selvadolce 14
18012 Bordighera (IM)
Tel. 349 2225844
Azienda Agr.
Pini del Rosso
di Podestà Roberto
Via Brea 35/a
18100 Imperia (IM)
Tel. 0183 272068
Azienda Agr.
Poggi dell’Elmo
C.so Verbone 13
18036 Soldano (IM)
Tel. 0184 289148
Azienda Agr.
Poggio dei Gorleri
Via San Leonardo
Fr. Gorleri
18013 Diano Marina (IM)
Tel. 334 3469441
Azienda Agr.
Specchio di Vitae
V.le Michelangelo 3
18013 Diano Marina (IM)
Tel. 339 5760033
Azienda Agr.
Terre Bianche
Loc. Arcagna
18035 Dolceacqua (IM)
Tel. 0184 31426
Azienda Agr.
Villa Ida Via Nazionale Sud
18027 Chiusanico (IM)
Tel. 0183 297480
Az. F.lli Lupi
Via Monti 13
18100 Imperia (IM)
Tel. 0183 36161
Az. Vit. Eredi Ing.
Nicola Guglierame
(Agostino Guglierame)
Via Castello 10
18020 Pornassio (IM)
Tel. 0183 33037
Azienda Agr.
Colle Sereno
Piazza San Giacomo 1
Fr. Acquetico
18026 Pieve di Teco (IM)
Tel. 0183 36167
Azienda Agr.
Fattoria Agr.
Casa Rosa Di Piero Orso
& Valeria
Reg. Beuzi
18018 Taggia (IM)
Azienda Agr.
Podere Grecale
di Roncone Serena
Via Ciousse 10
18038 Sanremo (IM)
Azienda Agr. Ramoino
di Ramoino Fabiana
Via XX Settembre
Fraz. Sarola
18027 Chiusavecchia (IM)
Tel. 0183 52646
Azienda Agr.
Vis Amoris
di Zappa Rossana
Strada Priv. Molino Javè 23
18100 Imperia (IM)
Tel. 335 1848798
Barnato Carlo
Via Colle S Bartolomeo
18020 Caravonica (IM)
Tel. 0183 55055
Bruzzone Natalina
Fraz. Ligassorio
18026 Pieve di Teco (IM)
Caldi Fabiana
Piazza Giardini delle Scuole
18035 Dolceacqua (IM)
Tel. 0184 206242
Calvini Luigi
Via Solaro 44
18038 Sanremo (IM)
Cantine Case Rosse
di Cagna Mariella & C.
Via Nazionale 25
Loc. Case Rosse
18020 Pornassio (IM)
Tel. 0183 33024
Cantine del Rossese
F.lli Gajaudo
Strada Provinciale 7/B
18030 Isolabona (IM)
Tel. 0184 208095
Coop Riviera dei Fiori
P.zza G. Mauro
18035 Camporosso
al Mare (IM)
Tel. 0184 254333
Dallorto Luca
Via Tornatore 10
18035 Dolceacqua (IM)
Tel. 0184 206422
Denegri Mario
e Buson Barbara
Via Costa - Loc. Acquetico
18026 Pieve di Teco (IM)
Tel. 0183 36405
Deperi Paolo
Via Caneto 2
18028 Ranzo (IM)
Tel. 0183 318143
Epaminonda Fabrizio
Strada Ex Provinciale 1
18010 Montalto Ligure (IM)
Tel. 0184 408092
Femminella Bruno
Via Castello 21
18035 Dolceacqua (IM)
Tel. 0184 206574
Foresti S.n.c.
di Foresti Marco & C.
Via Braje 223
18030 Camporosso
al Mare (IM)
Tel. 0184 292377
Garoscio Stelvio
Via Dante 1
18035 Dolceacqua (IM)
Tel. 0184 206091
La Canova
Via Garibaldi 1
Loc. Isolalunga
18024 Dolcedo (IM)
Tel. 0183 281032
La Rocca di San Nicolao S.S.
di Aschero G.
(Marco Della Valle)
Via Dante 10
Fraz. Gazzelli
18023 Chiusanico (IM)
Tel. 0183 52850
Lupi & C. Snc
Via Mazzini 9
18026 Pieve di Teco (IM)
Tel. 0183 36161
Maccario
Dringenberg Giovanna
Via Torre 19
18030 San Biagio
della Cima (IM)
Tel. 0184 289947
Mammoliti
Annunziato Eros
Via Armea Sud
18034 Ceriana (IM)
Mauro Antonio Zino
Piazza P.A. Mauro
18035 Dolceacqua (IM)
Tel. 0184 206162
Azienda Agr.
Muratore Mario
Piazza Castello
18037 Pigna (IM)
Tel. 0184 295533
Azienda Agr. Testalonga
Via Mons. Laura 2
18035 Dolceacqua (IM)
Tel. 0184 206267
Pisano Danila
Via Martiri 64
18030 Apricale (IM)
Tel. 0184 208551
Ramó Gianpaolo
Via S. Antonio 9
18020 Pornassio (IM)
Tel. 0183 33097
Ramoino Domenico
Via XX Settembre
Fraz. Sarola
18023 Chiusavecchia (IM)
Tel. 0183 52493
Ricca Vittorio
Loc. Pinea
18017 San Lorenzo
al Mare (IM)
Tel. 0183 92028
Robotti Eleonora
V.lo Cassini 1
18035 Dolceacqua (IM)
Rosa Alberto
Via Provinciale 49
18035 Dolceacqua ( IM)
Rubino Luigi
Via Castello 1
18035 Dolceacqua (IM)
Tel. 0184 206230
Taggiasco Leonardo
Sal. Dr Viale 2
18036 Soldano (IM)
Tel. 0184 289154
Tenuta Agr.
Colle Dei Bardellini
Via Fontanarossa 12 - 14
18100 Imperia (IM)
Tel. 0183 291370
Tenuta Anfosso
C.so Verbone 175
18036 Soldano (IM)
Tel. 0184 289906
Tenuta Bellavista
Reg. Rosa
18035 Dolceacqua (IM)
Tel. 0184 206388
Tenuta Giuncheo S.S.
Loc. Giuncheo
18033 Camporosso
al Mare (IM)
Tel. 0184 288639
Tenuta Maffone
di Pollero Bruno
Via S. Rocco 18
18026 Pieve di Teco (IM)
Terra Dei Doria S.S.
C.so Verbone 135
18036 Soldano (IM)
Tel. 0184 289148
Tornatore Antonio Abele
Via S. Filippo, 1
18035 Dolceacqua (IM)
Tel. 0184 206130
Tornatore Giuseppina
Via Provinciale 31
18035 Dolceacqua (IM)
Tel. 0184 206051
Tornatore Ivo
P.zza P. Martiri 54
18035 Dolceacqua (IM)
Tel. 0184 206151
Zucchetto Augusto
Via Argentina
18010 Molini di Triora (IM)
Tel. 0184 94019
Azienda Agr.
Er Mesueto
Via Masignano 61
19021 Arcola (SP)
Tel. 0187 731366
Az. Conte Picedi Benettini
Via Mazzini 57
19021 Arcola SP
Tel. 0187 625147
Az. Agr. Spagnoli Andrea
Via Masignano 16
19021 Arcola (SP)
Tel. 0187 987160
Az. Agr. Stretti Giorgio
Via Masignano 64
19021 Arcola (SP)
Tel. 0187 954804
Az. Agr. Lalli
di Lalli Clarissa
Via Masignano 66
19021 Arcola (SP)
Tel. 0187 952352
La Cantina Del Nonno
di Morotti Giovanni
Viale Fosella 62
19021 Arcola (SP)
Gianluca Bianchi
Via Einaudi 7
19021 Arcola (SP)
Coop. I Castelli
Piazza Matteotti 1
19020 Bolano (SP)
Az. Agr. Valdiscalve S.A.S.
Via Montaretto
Loc. Gaggina
19011 Bonassola SP
Cantine Lunae
Via Bozzi 63
19033 Castelnuovo
Magra (SP)
Tel. 0187 669222
Azienda Agraria Agr. La
Colombiera
Via Montecchio 92
19033 Castelnuovo
Magra (SP)
Tel. 0187 674265
Azienda Agr. Ottaviano
Lambruschi
Via Olmarello 28
19033 Castelnuovo
Magra (SP)
Tel. 0187 674261
Marcoli & Peri
Via Montefrancio 71
19033 Castelnuovo
Magra (SP)
Tel. 0187 674085
Az. Agr. Edoardo Primo
Via Aurelia 190
19033 Castelnuovo
Magra (SP)
Tel. 0187 676178
Azienda Agr. Giacomelli
Via Palvotrisia 134
19033 Castelnuovo
Magra (SP)
Tel. 0187 674155
Azienda Agr.
La Pietra Del Focolare
Via Dogana 209
19033 Castelnuovo
Magra (SP)
Tel. 0187 662129
Azienda Agr. Il Torchio
Via Provinciale 202
19033 Castelnuovo
Magra (SP)
Tel. 0187 670101
Linero Di Catia Cesare
Via Provinciale 189
19033 Castelnuovo
Magra (SP)
Tel. 0187 670309
Azienda Agr.
La Polenza
Via San Bernardino 24
Loc. Corniglia
19010 Corniglia (SP)
Tel. 0187 821214
Pagni Vini S.A.S.
Via Sarzana 224
19100 La Spezia (SP)
Tel. 0187 504060
Azienda Agr.
La Cantina Levantese
Via Zoppi 11
19015 Levanto (SP)
Tel. 0187 807137
Cooperativa Vallata
Di Levanto
Via S. Matteo 20
Loc. Le Ghiare
19015 Levanto (SP)
Tel. 0187 800867
Az. Agr. Ietta Dalci
Di Currarino Paolo
Loc. Ara - Chiesanuova
19015 Levanto (SP)
Tel. 0187 800262
Az. Agr. Il Frantoio
di Defilippi Sonia
Via San Sebastiano 10
19015 Levanto (SP)
Tel. 0187 803628
Az. Agr. Cella Maurizio
Loc. Piè di Legnaro 37
19015 Levanto (SP)
Tel. 0187 809177
Az. Agr. Albana
La Torre Di M. Beghi
Via Castellana 3
Loc. Albana
di Campiglia (SP)
Tel. 0187 758279
Cantina Dei Tobioli
di Capellini & C.
Via Discovolo 32
19010 Manarola (SP)
Tel. 0187 920213
Azienda Agr.
Forlini - Cappellini
P.zza Duomo 6
19010 Manarola (SP)
Tel. 0187 920496
Cantina Crovara
di Crovara G.
Via dei Molini
19010 Manarola (SP)
Tel. 347 4625260
Az. Ag. Scorza Cesare
Via R. Birolli 61
19010 Manarola (SP)
Tel. 0187 920012
Az. Agr. Buranco
Via Buranco 72
19016 Monterosso (SP)
Tel. 0187 817677
S.S. Agr. Begasti
Via Garibaldi 8
19016 Monterosso
al Mare (SP)
Soc. Agr. Sassarini Natale
Loc. Pian del Corso 1
19016 Monterosso
al Mare (SP)
Tel. 0187 817034
Az. Chiassoni P.Luigi
Via Roma 78
19016 Monterosso
al Mare (SP)
Az. Lerici Luciano
Loc. Croce
19016 Monterosso
al Mare (SP)
Az. Walther Hans
Loc. Beo
19016 Monterosso
al Mare (SP)
Az. Agr. La Pietra
Del Focolare
Via Dogana 209
19034 Ortonovo (SP)
Tel. 0187 662129
Azienda Agr. La Felce
Via Bozzi 36
19034 Ortonovo (SP)
Tel. 0187 66789
Az. Vinicola
La Baia Del Sole
Via Forlino 3
Fraz. Antica Luni
19034 Ortonovo (SP)
Tel. 0187 661821
La Sarticola
di Antonelli Matteo
Via Vincinale
di Correccia n.3
Sarticola
19034 Ortonovo (SP)
Tel. 0187 661111
Az. Agr. Bonanini
Samuele Heydi
Via Signorini 91
19017 Riomaggiore (SP)
Tel. 348 3162470
Azienda Agr. Cantine Litan
Via Matteotti 32/F
19017 Riomaggiore (SP)
Tel. 347 6430986
Cooperativa 5 Terre
Località Groppo
19017 Riomaggiore (SP)
Tel. 0187 920435
Azienda De Battè
Via Trarcantu 25
19017 Riomaggiore (SP)
Tel. 0187 920127
Az. Vitivinicola
Giuliani e Pasini
Salita Castello 137
19017 Riomaggiore (SP)
Tel. 0187 7920136
Az. Agr. Campogrande
Via di Loca 189
19017 Riomaggiore (SP)
Tel. 0187 920432
Az. Agr. Capellini Luciano
Via Montello 240/B
19017 Riomaggiore (SP)
Tel. 0187 920632
Terra Di Bargon
di Bonfiglio Roberto
Via A.De Gasperi 260
19017 Riomaggiore (SP)
Tel. 0187 920107
La Cantina Del Nonno
Pescetto
Via Cisa Vecchia 146
Ponzano Magra
19037 Santo Stefano
di Magra (SP)
Tel. 0187 630112
Az. Agr. Zangani
Via Crociata 1
Ponzano Superiore
19037 Santo Stefano
di Magra (SP)
Tel. 0187 632406
Az. Agr. Rasola
Via Fonda 39
Fraz. Ponzano Magra
19037 Santo Stefano
di Magra (SP)
Azienda Agr.
Santa Caterina
Via Santa Caterina
19038 Sarzana (SP)
Tel. 0187 629429
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