Olive oil: there are two special olive oils in this area. In Val di Magra there are especially Lavagnina and Razzola varieties giving the product a sweet and fruity taste. Leccine and “Olivastri” varieties have a different taste, typical of the seaside area, which gives the oil more acid, strong and highly flavoured taste.

Wines: historically, two kinds of wine are produces in this region. The white comes from the grapes growing in the area around Trebbiano and Vermentino and its taste is dry and smooth. The red is mainly produced with Sangiovese and black Ciliegiolo grapes: if properly aged it becomes garnet red with intense and dry taste. Some produce golden wine made from resins similar in taste to Sciachetrà of Cinqueterre.

Figs: the rocky and barren ground of the area around Montemarcello is just what the fig tree needs to grow. Figs are lovely dry or just picked up as filling for our salted focaccia.

Aromatic herbs: the fragrance of thyme, marjoram, rosemary and oregano mixed together characterises the whole region. Basil is then essential as basic ingredient of the famous Genoese pesto.

Sgabeo: bread dough risen and then cut into pieces that take the form of a cylinder while frying. It is served along with pork-salted meat of any kind and a lot of cheese: this is the reason for Ligurian art of cooking it’s a single meal.

Lardo di Colonnata: it is famous all over the world. Its lovely taste is due to the special and very ancient ripening technique in the so-called “marble tanks”.

Farinata: chickpea flour, water, oil and salt mixed together and then backed. Lovely as filling for our salted focaccia. It is also known as “cecina”.

Paniza: chickpea flour fingers boiled and then fried. First courses Trofie (or trenette) with pesto: typical Ligurian dish known worldwide. The traditional Italian pasta is cooked with string beans and potatoes and then seasoned with this sauce made up of basil, garlic, oil, pine seeds and cheese.

Mesciùa: soup with emmer and legumes typical of La Spezia art of cooking. This dish was made since the Ancient Romans.

Ravioli di Magro: the filling of this speciality is made up of borage, herbs and roast low-fat fish. The typical seasoning is a sauce with tomato and mussels.

Panigaccio: very simple to made. It’s a dish from Lunigiana. It is a mixture of water and wheaten flour cooked on the special backing trays. This round and thin pastry is seasoned with oil and parmesan cheese, pesto or meat sauce.

Fish soup: due to the notorious aversion to waste typical of Ligurians, the fishermen invented a dish with the waste of the haul. According to the today’s most elaborate recipe, this dish is made with the tomato sauce and several species of fishes, such as mantis shrimps, octopuses, cuttlefishes, frogfish, all cooked with a little bit vinegar. This soup is finally served out in a soup plate with a “bed” of toasts.

Torta pasqualina: chards, cheese and eggs wrapped in a layer of puff pastry. It is traditionally served during some feast days.

Pattona: a pastry of chestnut flour cooked on backing trays covered with chestnut tree leaves. Lovely with sausage and ricotta cheese.

Seppie in zimino: lovely dish made with cuttlefish, chards and tomato. It is served in several places of Liguria.

Frittata di gianchetti: this special omelette from the west side of Liguria, is cooked with gianchetti (anchovy fries), eggs, parmesan cheese and several spices. The dish is incredible!

Focaccia sarzanese: this is a cake seamen used to eat in the past during their long journeys. Due to its compact pastry, it could be stored for a long time. In the one currently produced in Lunigiana there is also a filling of candied fruits, pine seeds, nuts along with dried fruits.

Spongata: it’s a cake from Lunigiana whose pastry is made with honey, candied fruits, almonds, sultana grape, pine seeds and then put between two leaf of short pastry and then backed. Full and tasty.