• SANREMESE GASTRONOMY: BITE SIZE PORTIONS FROM A DELICIOUS VARIETY

    In general, Ligurian cuisine, and in particular that of the Ponente, has a very recognisable character: no one food has the upper hand over another. Every dish can surprise and be appreciated by every taste; every valley parallel to the coast seems to have its own specific culinary dimension and it could not be easier

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  • THE TAGGIASCA, A QUEEN AMONG OLIVES

    The oil production from Riviera dei Fiori is derived from one type of olive cultivar. The olive groves, found at an altitude between sea level and 600 metres, give a good yeald, starting in November and continuing throughout winter. In the better seasons, olives as late as April and May. The cultivar produces a fruit

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