Liguria's geographical position, mild climate and pleasant landscapes have made it very popular for seaside tourism with Italians and visitors since the middle of last century. All along the coast, from Ventimiglia to Lerici, there are small holiday resorts which, though themselves endowed with works of art, have only developed alongside the famous holiday resorts: Bordighera, Sanremo, Alassio, Finale Ligure, Nervi, Portofino, Santa Margherita and Rapallo. The development of tourism has improved amenities and infrastructures but not without damage to the environment, only now the object of energetic measures of conservation. The authentic character of the region can still be found in the quiet corners of certain seaside villages or in the rare coves still unaltered by the hands of man. In the Cinque Terre, for instance, a group of picturesque fishing villages clinging to a rocky coastline, cars are banned. The beautiful inland area, bypassed by the tourist hordes, is surprisingly and unexpectedly fascinating and deserves greater attention. Behind Sanremo alternative itineraries touch the medieval villages of Taggia and Triora; Pigna with its characteristic chibi (alleys) surrounded by olive groves; Apricale, a medieval village magnificently facing south; Dolceacqua, with the Doria castle and vineyards. Farther north, on the slopes of Mount Saccarello (2,200 m.) lies Monesi, a winter sports resort.

The inland areas round Savona with their picturesque villages,Sassello (famous for its soft almond macaroon biscuits) Calizzano, Millesimo and Pontinvrea deserve a visit; in the Province of Genoa, Uscio has the Romanesque church of Sant'Ambrogio; Torriglia, near Lake Brugneto and Fontanigorda, amongst woods and meadows, in an area of considerable mycological interest (mushrooms). On the slopes of Mount Maggiorasca (1,799 m.) lies Santo Stefano d'Aveto, an Apennine winter sports resort. Far inland, behind the Riviera di Levante, lies Varese Ligure (interesting urban plan) and, on the Tuscan boundary, stands Sarzana, a small town with a wealth of history and interesting church buildings, the majestic Cittadella and the Fort of Sarzanello.

Other parts of Liguria have extremely interesting grottoes and archeological features. These include the Balzi Rossi (prehistory museum), near Ventimiglia, characterized by the presence of human settlements dating from the Paleolithic to the Meso lithic periods, then the popular Grotte di Toirano (grottoes), inland from Loano, which can be visited, following a planned route, for more than a kilometre amidst spectacular mineral deposits and evidence of man's life twelve thousand years ago; lastly Luni, an ancient Roman town near the mouth of the Magra, which conserves splendid traces of its past, such as the `Grande Tempio', `Campidoglio', the Forum and the Amphitheatre (Museo Archeologico Nazionale-national archeological museum). Other Roman monuments can be seen at Ventimiglia (theatre, 2nd century BC.), Albenga, Albisola Superiore, Albissola Marina (famous for its ceramics) Bocca di Magra etc. Traces of prehistoric civilization are also to be seen at Finale Ligure, inland from Varazze, and at Chiavari.

Eating out in Liguria
Ligurian cuisine is similar to Piemontese, delicious dishes prepared from fresh ingredients with not a hint of spaghetti Bolognese, meatballs or lasagne.
Most traditional Ligurian restaurants offer starters (antipasti), which normally consist of a variety of small dishes such as roast peppers, salami, stuffed courgettes, Parma ham, aubergines etc. Then to follow a pasta dish (Primo piatto), the most popular is trofie al pesto, which is Liguria's own pasta with its famous pesto sauce. Next (secondo piatto) is a choice of rabbit (my favourite cooked in wine and herbs), roast veal, wild boar stew, cima alla Genovese (A thin slice of veal taken from the animals stomach, sewn up on two sides to form a pocket, then stuffed with herbs, carrots, marjoram, eggs, cheese and offal, served cold.
For desert if you can manage it, an assortment of semi-freddos and ice creams.

Having spent many years in Liguria and eating in too numerous restaurants too mention, having read the guidebooks of where to eat and being bitterly disappointed.
I would like to let people know about some of the best restaurants near Savona, which have been consistently good, many off the beaten track but well worth the visit! Most recommended by our good friends and locals Mauro and Enza

My favourite is Locanda della Nonna in Ellera a few miles inland from Albisola Superiore, this is a family run restaurant with excellent food and service, there is no menu you will be served with a selection of antipasti, given a choice of 3 pasta dishes and 5 main courses. Everything is superb, but the favourite is the homemade 'fior di latte' ice cream with a choice of chocolate or cherry sauce.
Via Rosselli N. 29, Ellera, Tel 019 49009

Another favourite is Ristorante da Tina; this is situated on the outskirts of Savona in a town called Quiliano. This restaurant gives you 3 choices of antipasti, 2 choices of pasta and 3 choices of main course; yet again divine home made food including the pasta. This restaurant is very busy lunch and dinner you need to book.
Piazza Caduti Partigiani 21, Quiliano. Tel 019 887116

If you visit Liguria you have to try 'Farinata' it is a very thin cooked layer of chickpea flour, Liguria olive oil and water. Traditionally baked in a wood fired oven in an artisan 'testo' a wide copper roasting dish. The white farinata made with wheat flour is normally flavoured with onion, sausages, rosemary or artichokes.
The best place I have eaten farinata is in Albissola Marina, 5 mins from Savona at a family run restaurant called 'La Nicchia' where it is offered as a starter, there are always queues for this eating spot so you once again need to book.
Via Matteo Repetto 102, Albissola Marina. Tel 019 488555

Oddera is another family run restaurant in Mioglia 30mins inland from Savona.
They are on the border of Liguria and Piemonte and strictly are Piemontese but well worth the visit, typical piemontese food, various antipasti, and a choice of 3 pastas, 4 main courses. My favourite dessert is Bonet a cold chocolate pudding made with crushed amaretti biscuits and brandy, to die for!!

Buon Appetito!!

GETTING THERE
BY AIR - NICE AIRPORT - Daily flights from the UK
GENOA AIRPORT - Daily flights from the UK
TURIN AIRPORT - Daily Flights from the UK