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imposed by the conformation of the territory.
It is good to know, that the first traces of
vine cultivation in Liguria date back to Roman
times, while the roughness of the territory had
prevented its development in previous times,
during which there was a cultivation of the
sylvestris vine according to the techniques of
climbing the trees!

Farinata di ceci (focaccia made out of chickpea
flour) is a classic Ligurian specialty, to which in-
gredients such as rosemary, onions and olives
are added, and many others, creating numerous
variations.

La Spezia and Cinque Terre. Later the commer-
cial and maritime success of nearby Genova
has also given considerable impetus to viti-
culture and the production of wine. Rich con-
tacts with different people and cultures have
certainly contributed to enriching the region
from an ampelographic point of view.
Anyone who comes to Liguria humbly as
a real guest will always be welcome here. He
will enjoy great seafood, like Brodetto of rock
fish, whitebait stew, fish ravioli and marinara
mussel soup, the mackerel in pea sauce, the
whitebait omelette, or pasta with the pesto,
The first terrestrial crops were the work of based on fragrant Ligurian basil, famous all
the Apuan Ligurians who learnt how to cul- over the world, the walnut sauce, the touch
tivate vines from Etruscans in the hills of the of meat, mushrooms, and salsa verde. All this
Ligurian Riviera di Levante, today‘s territory of with excellent local wines of various styles, sea
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