Food and wine
Traditional Ligurian cooking at Finalborgo
Finalborgo’s restaurants and bistros give everyone a glimpse of traditional Ligurian cuisine,
where the protagonists are always local and regional products from Liguria.
From focaccia with cappuccino, to emulate the Ligurian DOC breakfast, to trofiette with Genoese pesto and a glass of Pigato wine in one of the sunny outdoor areas for a lunch break, from homemade ice cream for a snack to a real traditional Ligurian dinner: Finalborgo offers the widest choice of restaurants, bistros, bars and wine bars with a high level of quality.
Walking through the alleys of this magnificent medieval village you can enjoy the traditional dishes of Ligurian cuisine, but not only in the “classic” version.
Sometimes it is possible to taste the same dishes revisited in a more contemporary key, to satisfy the palates of all those who live and visit the village.
If you want to try to cook Ligurian recipes, in the grocery stores of Finalborgo you can buy all the necessary ingredients, whose quality is always a guarantee of success even for the less experienced cooks.
Here is some news
about the typical
Ligurian cuisine.
The typical Ligurian cuisine is born poor, with products of our narrow strips of countryside, mountains and sea, but thanks to the ingenuity of our ancestors we include among the specialties of Liguria preparations known throughout the world.
From Genoese pesto to Ligurian focaccia, from cappon magro to torta pasqualina, each dish is composed of simple local products of high quality.
Focaccia and farinata are a classic example: incredibly simple bases, but with the addition of extra virgin olive oil from Liguria they become exquisitely unforgettable preparations.
Il Pesto
Genovese
Leaves of Basilico Genovese DOP, grown between the sea and the mountains of Liguria, thanks to its unmistakable aroma becomes green gold and when it meets the extra virgin olive oil from Liguria, the exaltation of a truly unique flavor is triggered.
The extra virgin olive oil from Liguria makes the meeting with all the ingredients of our territory “magic”. Would you like an example? Think of Genoese pesto!
Leaves of Basilico Genovese DOP, grown between the sea and the mountains of Liguria, thanks to its unmistakable aroma becomes green gold and when it meets the extra virgin olive oil from Liguria, the exaltation of a truly unique flavor is triggered.
In combination with other ingredients, such as fresh garlic from Vessalico (Savona), Italian sea salt, Italian pine nuts, Parmigiano Reggiano DOP and Pecorino Fiore Sardo DOP, Pesto Genovese was born, which distinguishes Liguria and Ligurian people all over the world.
Basil is just one of the many typical Ligurian herbs.
Even though we start from modestly raw materials, often of a spontaneous nature, such as the numerous varieties of aromatic herbs, today our traditional Ligurian cuisine has become of a high level, knowing how to make a virtue out of necessity.
Nature gives them to us spontaneously, and today they are also cultivated and exported throughout Europe, representing another element of uniqueness and typicality of the Ligurian territory.
In all our traditional recipes there are herbs such as basil, but also marjoram, sage, borage, rosemary and many others.
They can be found in every Ligurian dish: in the minestrone alla genovese, in the stuffed vegetables, in the rabbit alla ligure and in many varieties of vegetables cakes.
The scents of the sea and the mountains are everywhere, even in Ligurian wines, which are the perfect synthesis of this region: the vines climb on the terraces that Ligurian farmers have torn from the hills overlooking the sea. Harvesting is an intense experience that, thanks also to the local wine producers, gives us excellent wines such as Pigato, Vermentino, Rossese, which are acidic, fruity and slightly full-bodied.
High level Ligurian tradition
From Genoese pesto to Ligurian focaccia, from cappon magro to torta pasqualina, each dish is composed of simple local products of high quality.
