Typical Ligurian cuisine is the expression of an ancient tradition strongly linked to the territory that generates it.

In fact, Liguria is a thin strip disputed between sea and mountains, and it is this close proximity that makes the dishes of our gastronomy so unique and varied.

We have always been a poor but tasty cuisine.

Many of our recipes come from the taste and creative flair of grandmothers and mothers who for centuries had to amalgamate garden produce with the catch of the sea through the use of oil: the irreplaceable thread of our table.

Sweet and light, golden and fragrant, it is often accompanied by aromatic herbs such as thyme and rosemary giving an unmistakable signature to each of our dishes.