Liguria is a northwestern region of Italy, on the Ligurian Sea.
Liguria is a land of contrasts, home to seaside resort towns in the style of Cannes and Monaco, dozens of sandy, rocky and pebbly beaches, in Genoa the country's largest commercial and naval port, some of its most desolate stretches of coast, and terraced hillsides that produce olive oil considered to be more delicate even than that grown in Tuscany.
Roads and trains run the length of the coast, linking the Riviere with France and the rest of Italy.
Whether travelling by train or by car, the spectacular journey along the Ligurian coast takes you through tunnel after tunnel, bursting out from darkness into sunlight, the sea sparkling at your side.
Traditional Ligurian food is some of the most refined in all of Italy. Tagliatelli is served in various forms here, and torte di verdura is a local speciality, a vegetable pie made with borage and other wild late-winter herbs. Seafood is very popular, as the sea around Liguria is abundant with life. Some typical dishes are:
Liguria is also the birthplace of pesto sauce.
White and passito grapes are given to the Cooperativa del Gruppo Di Riomaggiore, a modern organization that has streamlined the winemaking process.
Sciacchetrà is a prestigious dry white wine produced in the Cinque Terre.
Liguria stretches east in a narrow ribbon along the coast from France. Mountains separate it from Piedmont to the north, Emilia-Romagna to the east and Tuscany to the south.