Liguria’s culinary experience varies from place to place, reflecting the characteristics of a land that is sandwiched between sea and mountains.

The expert use of the fresh ingredients and products this land has to offer allows for the creation of light and lean dishes that are still rich in flavour. The use of aromatic coastal herbs and the delicate extra virgin olive oil produced nearby highlight the abundant fish and pasta dishes that are regional specialities.

Ligurian cuisine transforms simple, genuine foods to 5-star dishes which derive from traditional recipes such as borragine, a vegetable used as a filling for freshly made pasta, or basil, the main ingredient of the famous pesto sauce, or even the trees that provide pine nuts and olives which bring us extra virgin olive oil and olive paté. Shellfish, such as Santa Margherita Red Shrimp, fished daily in Santa Margherita Ligure by the largest fishing fleet of the territory is a delicacy not to be missed. And traditional fare such as focaccia, Pansoti with walnut sauce, vegetable pie and stuffed vegetables along with notable red and white wines, combine to create a culinary experience that shall never be forgotten.