The farinata is a thin layer of chickpea dough cooked in a wood-fired oven and is usually accompanied with dry white Ligurian wines like Vermentino, Bosco or Cinque Terre. The Ligurians eat farinata with olives and local cheeses like toma, bruzzu, mollana, tomassu and zunca.
Ligurians prepare their basil-infused pesto to accompany regional pasta like trofie made from chestnut flour. In Liguria enjoy some pansoti, a meatless stuffed ravioli drizzled with walnut sauce. This sea-faring area offers a fish soup called ciouppin prepared with dried cod and cuttle fish.
There are interesting Ligurian events in October: the San Remo Rally, the International Boat Show in Genoa where you can celebrate Christopher Columbus‘ birthday or Vino con Vista in Dolceacqua. Liguria will exceed your travel expectations and you may never want to leave this delightful slice of heaven on earth. To learn more about Italy visit www.vino-con-vista.com.