Diano products and cooking are attentive to two fundamental aspects characterizing Liguria: the sea and the land.
The coastal centres offer the opportunity to taste characteristic marine courses, while excursions in the surroundings allow to approach different specialties, based on the preparation of local vegetables and meat.
Both coocking and products are simple and generally derive from art to transform into an original way the culinary habits of the people with whom the sailors were in contact during their long journeys, such as custom of beaten or dried food and pasta.
The main condiment is always the extra virgin olive oil extracted from olives "taggiasca" with typical sweet taste and indispensable in the preparation of many specialties: from pesto, for example, obtained pounding in a mortar basil grown in the area, pinoli, garlic.The oil is used also for cooking meat, frying fish, seasoning vegetables.
The recipes are simple, but do not exclude their excellent quality due to a careful mix of various ingredients and especially of always present aromas, such as marjoram, thyme, sage, oregano and rosemary.
The best courses are usually accompanied with Vermentino: local dry white wine sweetly fruity, also excellent as an aperitif.
Is perfect also with fish,stuffing and meat recipes.
The variety of Vermentino, widespread especially in the eighteenth century, has been improved in recent decades thanks to more accurate techniques and processing, obtaining the DOC Riviera Ligure di Ponente mark.
Typical products are used for traditional preparations of Region such as:
- Pasta with seafood
- Stuffed sardines, pagari and baked or grilled bream
- Sampietro fish in the oven with potatoes
- Bianchetti pancakes
- Grilled or fried prawins.
- Mushrooms appetizers
- Stuffed Vegetables
- Vegetable cakes or omelettes
- Vegetable Soup
- Ravioli of boraggine
- Cima (that is a pocket of meat and heifer filled with a stuffed of eggs, beets, soft bread soaked in milk and aromas)
- Fresh vegetables such as tomatoes, courgettes, green beans, carrots, celery, artichokes, fennel and beans, cooked or raw, all produced in the Diano Marina plain in different seasons of the year.
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