Traditional pulpy and soft straw-yellow fritters, eaten as an appetizer or as a snack, when visiting the characteristic village of the inland: these are the frisciöi.

This is a variation of  ravioli, typical of Camporosso and the Nervia Valley and that gets its name from an certain uncle Giovanni (in dialect barba Giuà) who invented this tasty dish.

Among the typical dishes of the ancient menu of the ‘White Cuisine’, traditionally tied to the farming and herding transhumance of the Arroscia Valley, these ‘bastard’ or ‘crazy’ lasagnas with their typical green color really stand out.

This is a curious name for a delicious recipe created on the fishing boats of Sanremo where the stockfish was stirred by energetically shaking the pot (brandare in dialect) between the fishermen’s legs, favored by the rocking of the boat.

A typical dish reflecting the traditional sea-mountains duo characterizing Liguria cuisine: it is perfect to use for sandwiches for a picnic in the hills of the splendid Imperia inland. 

Farinata is a specialty of western Liguria with very ancient origins dating back to the 12th century and the presence of the Saracens in Liguria. It can be eaten in characteristic restaurants such as those in the port area of Oneglia.

This is a winter dish typical of the Nervia Valley where legend has it that the goats in the area were introduced by the first Greek settlers. 

This is a classic dish on the dinner tables in Sanremo and surrounding areas. 

Due to the lack of fresh fish, the farmers of the inland used the products of their vegetable gardens and a large dose of creativity to recreate a tasty fish fry. 

Typical dish of Montegrosso Pian Latte, these ravioli are filled with wild herbs and were created by the ancient habit of picking flowers and plants along the farming and herding transhumance paths.

A typical dish of the Mendiatica pastures and a simplified variety of sugeli, a type of homemade pasta, created because of the length of time the herders had to stay in the mountains without a kneading to make the pasta.