Winter food and wine tour in Liguria
A few ideas for a winter food and wine getaway in Liguria: warm, good food, heart-warming wines
The winter is the perfect season to explore Liguria with your palate: but comfortably, with your legs under a set table (with a checked tablecloth, of course). There are flavours that explode in winter, the warmth of a stove, an oven or a fireplace are part of the recipe and, in spite of clichés, the welcome can also be a warm one.
Goat and beans
Goat and beans is a dish with the flavours of the ancient farming-bucolic culture of the Liguria border area
Capra e fagioli, goat and beans, is a typical recipe of the Ligurian hinterland, especially of the Val Nervia, where the Alps offer generous pastures and precious legumes are still cultivated in the vegetable gardens. Goat meat is one of the gastronomic excellences of this part of Liguria and the combination with white beans from Pigna, Badalucco and Conio is perfect. It goes well with Rossese di Dolceacqua.
https://lamialiguria.it/2026/01/capra-e-fagioli/
Buridda
A dish rich in fish: the Buridda is a true atlas of what moves twenty thousand leagues under the Ligurian Sea
There is everything in buridda, or so they say in Genoa. It is a fish soup prepared by cooking various kinds of fish, usually rockfish, or seafood, stockfish, or cuttlefish, in a sauce of oil and other flavours, all together in a pan (strictly earthenware) . If you want to taste the depths of the Ligurian Sea, now you know how to do it. There is everything in the buridda, so much so that the term in dialect means ‘confusion‘, ‘medley‘, ‘Variety’. It goes well with a glass of Colline del Genovesato or Golfo del Tigullio Portofino
https://lamialiguria.it/2026/01/buridda/
Chickpea zemin (or zemino)
Zemin or Zemino is a liquid vegetable soup made from Swiss chard or spinach and chickpeas: vegan without knowing it
Zemin or Zemino is a liquid vegetable soup made from Swiss chard or spinach and chickpeas: vegan without knowing it. Like everything in Liguria, the word comes from afar: ‘zemin’ would come from the Arabic ‘as-seminu’ meaning ‘thick sauce’, later transformed into the tasty, delicate and light velouté made with fresh seasonal vegetables, which brings the authenticity of a Ligurian vegetable garden to the table. Chickpea zemin (or zemino). Simple to make, it is a healthy meal rich in nutrients and detoxifying properties. Drink with a nice glass of Granaccia
https://lamialiguria.it/2026/01/zemin/
Stoccafisso accomodato
One of the must-have odours and tastes to capture the heart of Genoa
A common odour in the alleys of Genoa. A unique flavour found on the red-and-white-checked tables of the old town: ‘Stoccafisso accomodato‘ is a story that cannot be more Ligurian. Enjoy with a nice glass of Gianchetta Genovese
https://lamialiguria.it/2024/05/stoccafisso-accomodato/
Minestrone Genovese
Simple and tasty, inexpensive but good, minestrone has become a flagship of Ligurian gastronomy.
What is the secret of Ligurian cuisine? It is basically inexpensive but rich in creativity, the most important ingredient in cooking. An example comes from minestrone, a dish made with few ingredients, ‘poor’ par excellence, but which has become a flagship dish with a final touch of the master: pesto.
https://lamialiguria.it/2026/01/minestrone-genovese/
Farinata
The Battle of Meloria gave rise to food suitable for everyone: including coeliacs, vegans and vegetarians.
The farinata is a food made from chickpea flour, water and oil. A dish of very ancient tradition, it has found a new life in slow food: it is said to have originated in 1284, when, on their return from the Battle of Meloria against Pisa, the victorious Genoese ships encountered a terrible storm that spilled and mixed chickpea flour and olive oil on board. Today it is truly suitable for everyone: celiacs, vegans and vegetarians included. The great thing about farinata is also where you go to eat it: the ‘sciamadde’, the places in the caruggi with a wood-burning oven, are also a good way to warm up!
https://lamialiguria.it/2024/05/farinata/
Focaccia di Recco IGP
Say Recco and you think focaccia: here is the delicious Focaccia di Recco with cheese, good in winter, but also in spring, summer, autumn…
A small town overlooking Golfo Paradiso has invented one of the most delicious things in the world: the famous Focaccia (from Recco, precisely). Focaccia di Recco with cheese is a baked product obtained by creating a dough with half a kilo of wheat flour, Italian extra virgin olive oil, 250 grams of water, salt, filled with ‘fresh cheese’ and then baked in the oven. Recco is the home of ‘Focaccia col formaggio’. Together with its neighbouring municipalities (Sori, Avegno e Camogli) it delimits the production area included in the PGI specifications drawn up and approved by the Focaccia Consortium, established in 2005.