Eating in Dolceacqua: typical Ligurian dishes

The cuisine of Dolceacqua reflects the soul of western Liguria: it is simple, authentic and deeply rooted in the local area. The stars of the show are Ligurian extra virgin olive oil, seasonal vegetables and aromatic herbs, which make every recipe unique.

First courses include small ravioli with herbs, green pie with chard, borage and ricotta, “turtun” (zucchini pie), “barbagiuai” (large fried ravioli stuffed with pumpkin), “gran pistau” (crushed wheat seasoned with sautéed leeks and pecorino cheese) and tagliatelle with game sauce.

Main courses include Ligurian-style rabbit, rabbit stew with olives, goat stew with white beans from Pigna, lamb with artichokes, and stockfish in various versions, including “brandacujùn”, a cream obtained by beating the ingredients for a long time; 'pisciadela', a kind of pizza with tomato and anchovies, “cundiun”, a raw summer salad of vegetables in abundant olive oil, and “sciure cene”, stuffed courgette flowers.

Desserts include apple fritters, ‘crusoli di Bajardo’, castagnaccio, ‘cubaite’ or wafers with honey and hazelnuts, “michette” from Dolceacqua similar to a double brioche, ‘pansarole di Apricale’ with aniseed and served with zabaglione, and much more.

Each dish is a journey through history and flavour, to be accompanied by a glass of Rossese di Dolceacqua DOC wine.