Liguria occupies a thin stretch of coastline from the Italy’s western border with France, following the Mediterranean coastline south and east to its border with Tuscany.
To the north and east, coastal mountains separate Liguria from Piedmont and Emilia-Romagna.
Thanks to its position, Liguria enjoys a wonderfully mild climate and a picturesque landscape, with a mountainous hinterland, peppered with medieval villages among rich Mediterranean vegetation.
Palm trees, citrus plants and olive groves share the terraced growing space with Liguria’s famous flower industry and more common northern species like chestnuts.
The coast is divided into two very different sectors: the eastern side, called Riviera di Levante, is full of cliffs overlooking the sea, with stunning landscapes like Portofino and the Cinque Terre, while the western part, the Riviera di Ponente, is all bays and beaches.
The suggestive villages of the Cinque Terre (Monterosso al Mare, Vernazza, Corniglia, Manarola and Riomaggiore) with their coloured houses, cliff-hanging trails and terraced slopes, are UNESCO World Heritage Sites since 1997, together with the town of Porto Venere and Palmaria, Tino e Tinetto – small isles in the western end of the Gulf of La Spezia.
In 2006, Genoa received the same recognition for its Strade Nuove and the system of the Palazzi dei Rolli in the city’s historic centre, noble palaces that date from the late 16th and early 17th centuries when the Republic of Genoa was at the height of its financial and seafaring power.
Among the most famous events in the region are: the Sanremo Music Festival, the most popular Italian song contest; Sanremo in Fiore, a vibrant festival featuring a parade of floral floats; the Manarola Nativity Scene, the biggest lighted nativity scene in the world; and the Autunnonero Ghost Tour, a mysterious festival taking place in Triora, the famous “village of witches”.
Visitors should ensure they leave at least one day free to enjoy a long lunch in the region.
Ligurian cuisine is representative of the area’s unique climate, and is characterised by many ingredients that would otherwise be considered “southern”.
Liguria is the original source of pesto, one of the most popular sauces in Italian cuisine, made with fresh basil, pine kernels, olive oil, garlic and parmesan cheese.
Traditionally, locals serve pesto with one of two pasta varieties: trofie or trenette.
Trofie with pesto. (Photo: iStock)
Seafood plays a large role in the local diet, with freshly caught anchovies being a favourite entrée or part of a main dish.
Swordfish, tuna, sardines and sea bass are also popular catches.
Rabbit and veal are found in local meat dishes including tomaxelle (veal rolls) and coniglio in umido (rabbit stew).
Must tries are traditional focaccia and farinata, a tasty snack which is made from chickpeas and resembles a pancake.
From fresh seafood and pesto to a rich history and heavenly landscapes, Liguria is a region worth exploring beyond its most famous sites.
