A Taste of Tradition
Bordered by the mountains to the north and the sea to the south, Liguria’s cuisine is very varied and ranges from seafood and fish to meat and vegetables. In addition, the food in our region has also absorbed influences from the surrounding areas and the people who have passed through here over the centuries. For example, the mortar and pesto traditionally used to make pesto was introduced by the Saracens.
Every town and village has its own specialities but in Alassio you can try a number of regional delicacies just by visiting our many restaurants, bars, delis and bakers. Or maybe you would rather pick up some goodies in the shops for a picnic on the beach or up in the hills.
Traditionally, our local cuisine uses a lot of the wild herbs that grow in the area, such as sage, rosemary, thyme and marjoram, which are combined with the outstanding fresh local produce, including basil, olives, beef tomatoes, trombette squashes, asparagus, artichokes, pine nuts, and honey. Ravioli filled with borage, trofie pasta with pesto, focaccia, and the delicious “Baci” biscuits are just some of the delicacies to try, as well as the superb extra-virgin olive oil.
For us, olive oil has always been food for the soul, as well as the basis for much of our cooking. Indeed, it is the common denominator in so many dishes and a key ingredient for making good pesto!
Although olive oil has been part of Ligurian culture since the days of the Roman Empire, the typical quality of the Riviera di Ponente dates back to the Middle Ages. It was the Benedictine monks of Taggia who selected the olives, continuously improving their quality until they arrived at the famous Taggiasca olives.
We also have the monks to thank for the terraces used for growing the trees and for creating the famous Riviera Ligure DOP extra-virgin olive oil with its smooth, sweet, elegant taste. The oil from the coast around Savona, which includes Alassio, features a high oleic acid content (above 70%), a low linoleic acid content and low acidity.
All of the specialities and traditional recipes from the Alassio area which have been handed down by our ancestors.
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Emerson Fortunato Marco Zanardi Mola Mola Dive Team VI Continente Diving Center Giardini di Villa della Pergola Thalasso and Medical SPA Grand Hotel Alassio Golf di Garlenda Mattia Righello Un Mondo di Colori Willie Boehmer Giannicola Marello.
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