Unmistakable for its intense purple colour, the Violet Asparagus of Albenga is a unique variety that cannot be crossed with other varieties, as the result would be sterile.  

The alluvial soils of the Albenga Plain are perfect for its cultivation, thanks to the deep sandy and silty layer and the microclimate. Harvesting takes place from mid-March to early June, while cultivation - in protected plots with heated soil - cannot start before December and cannot extend beyond April. 

The most suitable preparations for these soft, buttery asparagus, with none of the fibrousness of other varieties, are those that bring out its delicate taste: lightly boiled and dipped in Taggiasca extra virgin olive oil, it offers inimitable aromas and flavours. It also goes well with very delicate foods such as boiled, steamed and baked fish and refined white meats.

The “prince” of Ligurian aromatic herbs is undoubtedly basil, the main ingredient for preparing “pesto alla Genovese”.

The best known basil comes from Prà, a locality of the Ligurian capital. This type has a small leaf, but the most widely cultivated is the broad-leaved one, typical of the Albenga Plain in the Savona area, and of Diano Marina, in the Imperia area.

To make an excellent pesto alla Genovese, the basil leaves must be absolutely dry and unwilted, as the breaking of the vesicles enclosing the essential oils, located on the top of the leaves, would cause the colour and aromas to oxidate, turning the pesto dark green with a grassy flavour.

The excellent Perinaldo Artichoke was imported two centuries ago from neighbouring Provence, hence, it is a French “violet”, which is only cultivated here and in the area of origin, between 400 and 600 metres above sea level.

It has no thorns or barbs, and is very tender, as well as being able to withstand cold temperatures and droughts and it also needs no chemical treatment, almost like a wild vegetable. The people of Perinaldo jealously guard this rare delicacy, which is one of the reasons - in addition to exposure, soil characteristics and the local microclimate - the Perinaldo artichoke is only grown in this small town and not in neighbouring villages. 

It is eaten raw, in salads, or cooked to accompany meat or game, although in traditional Ligurian recipes it is used for tasty frittate or simple fritters with garlic and parsley.

Perinaldo artichokes are harvested between May and June, but preserved in oil they can be eaten all year round.

In addition to basil, the Ligurian Mediterranean scrub is rich in numerous other herbs, including: fennel, chives, marjoram, rosemary, thyme, tarragon, mint, oregano, rosemary, sage... and so on.

Some are added to coarse salt to add aroma to fish, make grilled meat tastier, or to make risottos and pasta dishes more appetising; others are widely used in the fillings of certain typical dishes such as cima, vegetable pies, ravioli, and the characteristic 'pansoti'.

These beans came to Liguria from Spain in the 17th century, and found an ideal environment in the Nervia valley, the Impero valley and the Argentina valley. Natural selection has produced three different types of beans, grown in three small municipalities: Badalucco, Conio and Pigna. 

The ideal areas for their cultivation are those at the highest points, where the soils are well drained and the spring water is chalky and rich in mineral salts. 

The differences between the three types can be seen mainly in their shape and size, due to the different soils, water and microclimates: kidney-shaped and slightly larger the Conio legume; egg-shaped and smaller those of Badalucco (where they are called 'rundin') and Pigna. They all have the a soft, delicate consistency in common. 

The best way to enjoy them is to boil them and season them with a drizzle of extra virgin olive oil: after soaking overnight, they are boiled in water with garlic, bay leaves, a few tablespoons of oil, and a little salt is added at the end. The beans should be soft but firm, without breaking down, for an even tactile sensation on the tongue, as if there were no skin.

The Extra Virgin Olive Oil from Taggiasche Cultivar olives has a yellow-green colour with golden hues and expresses aromatic notes with hints of almond and fresh tomato, while retaining a sweeter, more delicate undertone, appreciated by most palates.

Ideal for use at the table, it adds flavour to even the lightest of foods without overpowering their taste.

The term Brigasca derives from La Brigue, the French village in Val Roya known for being the most important pastoral centre in the entire border area between Liguria, Piedmont and Provence.

The Brigasca sheep is a rustic animal, suited to grazing in impervious areas, and the males have the characteristic spiral horns pointing backwards. The ewes’ milk and the traditional techniques and tools of the now millenary transhumance, are used to make two types of cheese: Sora and Toma. 

Sora is produced exclusively with ewes’ milk from the evening milking added to that of the morning: the milk is heated to 34° and liquid rennet is added. After coagulation, the curd is broken up and left to settle and then collected with a coarse cloth (raireura). This forms a kind of bundle, which is then placed under a large stone. After about 12 hours, the curd is removed from the cloth and cut into symmetrical parts. After 15 days of ripening, the cheeses are washed with running water, dried and placed to ripen on wooden boards in a cool place for a minimum of 60 days. 

The production technique for Toma differs from the previous one only in the possible addition of goats' milk, the use of fascere (moulds) for moulding and the shorter maturing period: it is produced throughout the year, but mainly in the period from January to October.

The trombetta courgette is one of the many varieties of squash grown for food purposes in family gardens. It is grown in greenhouses or in fields outdoors, mostly in the Albenga Plain and hinterland, as well as in many other locations in the Savona and Imperia areas.

It owes its name to the elongated shape of the plant and to the fact that, growing wild on the ground without supports, it tends to twist 360° in the shape of a trumpet; its enlarged apex, where the ovary is located, contributes even more to the idea of a musical instrument

Harvesting takes place when the flowers open, when the courgette is most conspicuous and tender for raw consumption, but it is also used in savoury pies, side dishes, frittatas, soups, creams, sauces and in all recipes using regular courgettes.