A land of sea flattened against the mountains, where the green of the Mediterranean scrub alternates with the thousand shades of blue of the Tyrrhenian Sea and the sandy or pebble beaches on the high coasts and small coves, which gave birth to Christopher Columbus and proposes unique landscapes of incredible beauty, such as the Cinque Terre (which is also a site protected by Unesco), Portofino, Camogli, Varigotti, Porto Venere, Bergeggi.
Liguria is synonymous of sea, with over 300 kilometers of coast and an uninterrupted succession of marinas and villages that are perfect locations for any type of event and with a sea so beautiful that it has attracted numerous specimens of sperm whales and fin whales to the so-called “Cetacean Sanctuary” and dolphins. But the region also offers large expanses of woodland, with centuries-old trees that are a real naturalistic heritage, and gentle terraced hills planted with vines and olive trees.
Then there is Genova, an ancient Marine Republic, characterized by the magnificent “Porto Antico”. City where the ancient mixes with the modern and history is hidden in the shadows of the “carruggi”, the narrow alleys of the historic center, which is the largest in Europe, has been a Unesco site since 2006 and is full of buildings of the Italian Renaissance, which house paintings by Rubens, Van Dyck, Bernardo Strozzi, Veronese, Tintoretto, Piola, Grechetto and many other artists.
For your catering: “trofie” (a typical fresh chip-shaped pasta) with “Pesto”, the cold sauce made with basil, pine nuts, garlic, parmesan, pecorino and extra virgin olive oil; trenette with pesto sauce with potatoes and green beans; the “Pansoti” (a fresh pasta stuffed with vegetables) with walnut sauce; meat or borage ravioli seasoned with the “Tocco”, a meat sauce; the “Ciuppin” and the “Buridda”, two fish soups; the “Farinata”, made of water, oil and legumes; the “Fugassa”, that is the focaccia, which can be simple, with olives, with onion or with cheese; the “Friscieu”, codfish fritters; the “Cappon magro”, a biscuit of bread with capon fish, tuna, shrimps, potatoes, eggs, artichokes and other vegetables on top; anchovies, which are marinated or stuffed and fried; mussels, which in Liguria are called “muscles”; the “Cima alla Genovese”, a stuffed veal pocket; Ligurian-style rabbit, prepared with the famous Taggiasca olives, pine nuts and rosemary. Among the desserts: “Sacripantina”, sponge cake with rum and marsala, sugar and covered with various butter creams; “Pandolce”, with raisins, fennel, pine nuts and candied fruit; the “amaretti”; the “canestrelli”; the “Baci di Alassio”, with hazelnuts, cream and chocolate, with a crunchy shell and a tender heart. Wines: Pigato, Ormeasco, Rossese di Dolceacqua, Vermentino, Ciliegiolo, Sciacchetrà.
