Gastronomy

Ligurians put all their aggression in to their food – kneading and stirring. The local name for baccalo means ‘balls stirrer’ becasue the pot is held tight between the knees.

Stroscia: 50% sugar, 50% flour, grated lemon, a little white wine and olive oil.. Baked in flat round shape. Very hard so have to break – hence the name in local dialect.

In Castel Vittorio they grow Chinotto – a citrus fruit with which they make a liqueur and a range of cakes. Very few producers left with this small citrus fruit so it has become a niche product.