Local gastronomy offers the savours of the sea and of the Ligurian hills. A typically Mediterranean cuisine connected to the produce that nature gives: olives, herbs, aromas, pine seeds, fish, vegetables. Olive oil is the basis of all traditional specialities of the Ligurian cuisine due to its particular light taste which makes it suitable for all vegetable and fish dishes. The wines that accompany the typical dishes are well known and appreciated all over Europe and they are those produced right at the back of Alassio, the DOC Pigato, Rossese and Vermentino. 

Oil, basil, garlic, cheese and pine seeds are the main ingredients for “pesto” a very tasty sauce for “Trenette” and “Trofie”, the two types of Ligurian pastas. In the “Torta Pasqualina” we find a mixture of olive oil, wild herbs, borage, Swiss chars, eggs and cheese. And how can one resist the flavour of “farinata”? Chick-pea flour mixed with water and oil and cooked in the oven. 

Moreover in Alassio one can taste the famous “Baci di Alassio”, a typical pastry with a heart of chocolate. 

The hamlet of Solva is famous for the “biscette”, long pancakes with fennel seeds. A particular speciality is the sailor’s bread.