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THE FOODS
The Mediterranean diet takes on touches of genius along the Italian Riviera, which extends from the central port of Genoa in narrow strips to the east (Levante) and west (Ponente). Ligurian cooks rely on the sea, yet their skills shine with produce from the steep hillsides: pale golden olive oil, garden greens, meats and poultry, mushrooms, nuts, herbs, the ingredients for the sauces they call tocchi (touches), above all basil and garlic for the glorious green pesto. |
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THE WINES
The rugged terrain of this slender seaside region makes grape growing a challenge, meaning that vineyards are scattered along the Italian Riviera and wine production is limited. Still some of the wines of Genoa's region, if hard to get to, are well worth the search.
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