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Liguria Region
Region of northern Italy lapped by the Ligurian sea and bordering with France.
It is divided in four provinces:
The land is mountainous and hilly. Liguria is bounded to the south by the
Ligurian Sea, and to the north by a mountainous arch in which the Maritime Alps
are joined to the Apennines.
Sights: A wonderful blend of seaside scenery, tradition and worldliness.
Starting with
the coastline of Tigullio, boasting renowned beachfronts the likes of
Santa Margherita
Ligure, Rapallo,
Sestri Levante, and
Chiavari, with its enchanting Baia del Silenzio.
A succession of ample ,marinas and settings just waiting to be explored, which,
in the evenings, give way to glamorous parties and fashionable shopping, above
all in the many charming alleyways where one can still find hand-knit embroidery
work and original damask fabrics. As an alternative head for the no less
attractive Riviera di Ponente, dotted with gems such as
Sanremo, the city
overflowing with flowers and palm trees, renowned for its Festival of Italian
Song and for its Casiṇ; or the refined
Bordighera, passing by the town
Portovenere, with its fishermen and
Alassio,
which stands out for its 3 kilometers of fine sandy beachfront.
A must destination for unabashed yachtsmen and vips passing through is the
exclusive marina of Portofino, and if an incursion to Genoa is planned, don't
miss visiting the Aquarium and lantern Tower (which has been the city's symbol
for centuries ) .
At La Spezia, the must stops are the Duomo and Castello di San Giorgio.
Literally divided in two (with one part built during the 1300s and the other in
the early 17th century) , while those seeking a unique nature experience can go
whale watching in the area re-baptized the ..sanctuary of Cetaceans. Specially
designed boats with all the necessary safety measures take tourists out to
socialize with sperm whales, whale calves, dolphins and grampus, while fully
respecting the complex ecosystem and allowing all of these species to swim about
safely and freely.
Liguria, is synonymous with pesto, the celebrated green sauce made with basil,
pine nuts, garlic and pecorino cheese, which for centuries has had gourmets the
world over licking their chops. Here, in its undisputed homeland, you can savor
pesto with trenette or trofie in the region's many restaurants, where it is
often proposed in menus with many other typical dishes.
From "pansotti" (filled pasta) combined with sauces made from wall nuts,
mushrooms
or cheese, to "tomaxelle" (roulade of meat with cheese, eggs and bread) , the
unusual "Cime alla Genovese" (meat stuffed with herbs, carrots, eggs, cheese and
brain)
Ligurian cuisine also features a panoply of fish and seafood specialties, with "ciuppin"
(a variety of fish cooked with tomatoes, celery, carrots and onions) and the
exquisite "zuppa di budego" (angler fish), rinsed down, perhaps, with a nice
bottle of Vermentino wine, or Pigato from the area of the Cinqueterre. Still,
the undisputed queen of Genovese gastronomy is the ubiquitous "focaccia" (or
fugassa in the local dialect), to be savored in slices just about anywhere, as
was the case in antiquity. In fact, there are those who claim that in the late
1500s people even munched on it in church.
Amid a variety of excellences, a goodly sampling of sweets begins with baci from
Alassio (small balls of hazelnut dough combined with a fine layer of dark
chocolate) and pandolce genovese (similar to panettone) .
Fish-hooks, old nets, shells and woven baskets serve as a backdrop fox the
majority of fishermen's o1d homes, where, fortune permitting, tourists can find
lodging during the summer , in the heart of
Santa Margherita
Ligure and other
enchanting little towns clinging to the coastline, perched over the sea, such
characteristic spots can offer a 360 degree outlook on life in an old
fishermen's village, in perfect harmony with the rhythms of locals.
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