Villa Grock in Imperia, Villa Nobel and Villa Ormond in Sanremo, Villa Hambury in Ventimiglia
Genoa: “Strade Nuove”, “Palazzi dei Rolli” (Unesco World Heritage), the Aquarium
Pablo Atchugarry exhibit
October 7th, 2017 – January 31st, 2018
Festival di Sanremo
February 6th – 10th, 2018
Milano – Sanremo
March 18th, 2018
What to do
Aqua park “le Caravelle”
The cycle path from San Lorenzo to Ospedaletti, 24 km beside the sea
Adventure Park “Solleone”
Mountain bike tracks
The traffic free zone in Diano Marina
The markets of Diano Marina, Imperia, Ventimiglia
The characteristic “Budello di Alassio”
The elegant boutiques of Sanremo
Several typical products, with traditions spanning millennia.
Here is a little taste of what you will be able to find in our area in the province of Imperia!
Original “Peasant” cooking, which relies on flavour rather than form, survivor of the hard life between the earth parched by the sun and the waves of the sea.
Biodiversity and flavour!
The most important produce
A produce which characterises nearly the whole hinterland of Western Liguria. The olive groves, inevitably of the Taggiasca variety, have been cultivated for centuries on terracing fields, “fasce” which cover the hills that overlook the sea.
In our restaurant you will be able to try the produce of the small “Ardissone” oil mill of Diano Serreta, visit its mill, buy extra-virgin olive oil and other products of our land.
If the countless hamlets present in the hinterland arose through farming and their livestock, with important cheese makers, the towns and villages on the coast have always been lively fishing ports.
From the magnificent King prawns of Oneglia to the “Frittura”, deep-fried fish dishes, the cuisine draws as much from the country as from the sea.
Vermentino, Pigato, Ormeasco, Rossese di Dolceacqua… between one olive grove and another, amidst the greenery or on the earth parched by the sun, the Ligurian wine production has its origins in Roman times and flourished during the middle-ages, distinguishing the hinterland of western Liguria.
One of the best Cellars of the area “Il Poggio di Gorleri” is situated opposite our hotel and its famous Pigato “Cycnus” is a perfect accompanying wine for our “trofie al pesto”.
Its cultivation, now centuries-old, has in the last few years gained unprecedented popularity, due both to the fact that the consumers, Italian and not only, enjoy more and more its aromas, which enhance the flavours of food, but also because it represents the quality, simplicity and typicality of a land and its culture.
We prepare our pesto with the best basil ofDiano Marina, extra virgin olive oil, pine nuts, garlic, to season ” trenette”, “trofie” or a very thin lasagna.
Exclusively from the plains of Albenga and a Slow Food safeguarded product: unique in its colour and for its delicate taste. It is characterised by its large, meaty and non- fibrous stem.
Rich flavour, yet low in acidity, rich in vitamins and mineral salts, it is perfect eaten raw due to its delicacy and low fibrosity.
A perfect balance between sweetness and acidity. With pronounced irregular ribbing, it has a compact and tasty pulp, almost without juice or seeds.
Summer Squash zucchini
Sweet and delicate, can be eaten both raw and cooked. Rich in vitamins, calcium, phosphorus and iron, it is highly digestible. Even its flowers are excellent.
Beans of Conio, Pigna, Badalucco
Imported during the 17th century, beans have found an ideal habitat in these three areas, generating a product which is as original as it is prestigious: protected by Slow Food, they are produced in limited quantity. Delicate, soft, creamy, immediately recognizable. One of the “Cult” products of the province.
Garlic of Vessalico
Like the beans, the white garlic of Vessalico is protected by Slow Food. Its limited production is almost entirely sold during the annual Vessalico fair and in local restaurants.
Brigue sheep toma cheese
Brigue, a village in the Roya Valley, once an important centre of pastoralism in the area between Liguria, Piemonte and Provence. The native sheep, similar to the Frabosana breed, is strong and suitably built for the arduous areas it grazes in. With its milk they produce toma cheese and brus (Brös). Of the 60 thousand specimens bred since the beginning of the XX century, very few remain: 1.800 sheep in Liguria. In order to preserve the species, give value to the raw milk toma cheese and support the shepherds, Slow Food in collaboration with Regione Liguria have chosen to safeguard the production of the wonderful Brigue Sheep Toma cheese.
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