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Fish, escargots and more in the Ligurian Riviera

A relaxing stay at the wonderful Ca’ de Tobia situated in Noli beach in Liguria, will give you the possibility to taste Fish, escargots and more in the Ligurian Riviera.

Lumache alla Verezzina 

The Verezzina snails are one of the most ancient dishes in Liguria and they take their name from their place of origin: Borgio Verezzi, a beautiful town overlooking the sea. The snails in this area are really good, and they are the protagonists of the Snail festival from the last 50 years. Even if this dish needs a long cooking time, the result is remarkable! A rich sauté is prepared together with the snails, and the ingredients are mediterranean aromas, olive oil, garlic, rosemary, thyme, bay leaf, parsley, anchovies, capers and dry white wine. It is a summer dish and is traditionally served on the 22h of July, during Saint Maddalena festival, today you can find it in lots of typical restaurants and farmhouses in Liguria, with some variations on spices and aromas, you can’t lose this specialty!


Lumache alla verezzina

Branzino al verde

The Ligurian sea offers excellent fish and the Branzino al verde, is the perfect example of a simple but tasty recipe. This second dish needs an easy preparation: the Branzino fillet is browned in a pan with olive oil and blended with white wine. Then the herbs giving its name are added: parsley, oregano and finely chopped marjoram, will form the green part of the dish and give an aromatic note to the delicate flavor of the branzino. At the end, a pinch of salt and pepper is added. The mediterranean flavors will conquer you.

branzino al verde

Branzino al verde


Also the Cappunada, or Capponata, is a marine dish coming from the traditions in Liguria. It’s a very rich and nutritious unique dish, with strong flavor, made with tuna. The Ligurian wafers are used to create this recipe, they’re dampened in water and added to the tuna, tuna mosciame, washed and minced anchovies, olives, capers, olive oil, vinegar and salt.  Everything has to be mixed well, the tuna should almost be cold, and the dish has to stand for one hour before serving. It’s a great dish in summer, is served cold and could be prepared in advance for the guests. The original recipe wants a high quality mediterranean tuna, of course! This dish that once was the poor sailors food, now is a specialty that you can still taste in the best restaurants in Liguria.

Bunettu de laete

The Bunettu de laete, which means milk pudding, is a dessert originally from Pietra Ligure. The pudding is a simple dessert and is loved both by children and adults. It is prepared with milk and sugar boiled together, then some eggs are added to mix them well, and the vanilla is added to give the aroma. Today you can use the gelatin leaves to make the solidification in the fridge easier. When it’s cold it can be garnished with whipped cream, served with fresh fruit or various kinds of sweet sauces. You can taste a pudding with a traditional flavor that is completely different from the ones you can buy at the supermarket.

These specialties are waiting for you to come with other typical dishes in Liguria!

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