Traditional flavours

While you are enjoying your stuffed mussels, you will taste the perfect combination of flavors of the sea and of the land.

The origins of this dish go all the way back to Roman times, as the ancient edicts established rations.

La Spezia-style anchovies are a nice and tasty second course of the Ligurian food tradition.

Amber tint, intense aroma, and fruity flavor. This is the Protected Denomination of Origin (DPO) Sciacchetrà.

Pesto is the culinary symbol of excellence of Liguria and has become one of the most famous sauces in the whole world.

The olive oil from the Eastern Riviera, abounding in local olive trees, is high in in oleic acid, low in linoleic acid, and low in acidity.

Mesciùa is the quintessential local dish and represents a combination of flavors and traditions of this territory.

The territory of the Denomination of Origin "Colli di Luni" corresponds to the eastern part of the Liguria region.

The history of gastronomy also plays its part, with street food and the poor dishes of La Spezia cuisine.

The panigacci are a typical dish of the Lunigiana-La Spezia area, created for the first time in the village of Podenzana.

La Spezia is home to an exclusive dish: testaroli. If you are visiting the area, find some time to taste the “testaroli al pesto”.

The torta di riso of La Spezia is excellent as a first course and it becomes a gratifying and light meal.