FOOD AND LOCAL CUISINE
You will be able to buy at the Reception our traditional Ligurian products which are made nearby.
Ligurian cuisine is varied. Pesto is the region's sauce for pasta, as the soil here it's ideal for the growth of the basil plant. Liguria is also famous for its “Focaccia”, a tasty salted bread ( it has many variations,i.e., with cheese, with onions, olives and sage) and of course it's delicious fresh fish.
Ligurian cooking is traditional, based on the combination of flavours and aroma from the sea and mountains of the area, the sea offers a variety of fish and the green hills provides the many vegetables and herbs which are used in the cooking. Despite its simplicity and traditions, Ligurian cooking will  surprise you with its refined and original taste. Fish is the main ingredient , though meat and pasta can also be found.
Another tasty dish is “farinata” a thin like dough made out of chick pea flour.
“La Mesciua” is a combination of chick peas, beans and spelt, which are cooked separately and then mixed together with pepper and oil.
A typical pasta dish is “Pansotti”. These are similar to large ravioli, triangular shaped with a vegetable filling. The sauce which accompanies this dish is made out of nuts and cream and is called “sugo di noci”. Another pasta dish to try is “troffie” or trenette with pesto. But we cannot forget the “Ravioli”, a kind of pasta filled with borage, ham, mortadella, eggs, parmesan and cooked with a substantial meat sauce.
Other specialities are: Cima (a stuffed piece of meat), “torta pasqualina” (a puffed pastry  with chards or artichokes, eggs and curd). If you are sweet-toothed, try the pandolce, a cake stuffed with raisins, pine nuts and candied fruits; the “Lagaccio” biscuits, that go well with your coffe or cappuccino; the Canestrelli, small round pastries and the Panera, a kind of frozen coffee custard.