Region |
Liguria |
Country |
Italy |
Morphology of the land |
Plain: 35%
Hill: 65%
Mountain: 0%
|
Climate and soil |
The climate is mild thanks to the sea breezes that cool in summer and mitigate in winter and to the mountain ranges that protect the coast from the cold northern winds. This climate is ideal for evergreen vegetation, such as maritime pine, olive, palm trees, cypress trees and laurel. |
History |
Already 2000 years ago the region comprising the present Piedmont and Lombardy was inhabited by the Ligurians. Also Turin (from the Latin 'Augusta Taurinorum') belonged to Liguria, under the control of the Romans. In Liguria, the rational cultivation of the vine is due to the Focesi, which already in the sixth century. B.C. founded several cities on the shores of the Mediterranean, including Marseilles. A few centuries later, the Roman conquest undoubtedly led to a qualitative improvement of production: in Liguria, the Romans produced the Lunense and Corneliae, coming from Corniglia, one of the "cinque terre", and Pliny the Elder recognized the Ligurian license expert winemakers. After the dark ages of the barbarian invasions, to find a better outline of the Ligurian viticulture we need to come to the Middle Ages: the vine is now almost everywhere and the wines of the Cinque Terre, the Riviera di Ponente and the spezzino begin to excel. |
Typical products |
The Ligurian output is modest, yet distinctive and deserving of attention. Vermentino (also known as Pigato in Italy) and Malvasia are widely grown grapes. The region is known for its white Albarola, Wood, and Buzzetto grapes. These grapes produce most of the wine from this Region, which tends to be white wine.
Cinque Terre is an excellent white wine to pair with seafood. Scicchetrà makes the liqueur variant. The most renowned wine of Liguria, however, is Rossesse, which is produced in both Dolceacqua, near the French border, and Albenga, near Genoa. Unlike everything made in the west along the coast of the Maritime Alps, the Rossese may be exceptionally fresh, aromatic and pleasant, with a note of ripe fruit or berries reminiscent of Bordeaux. And, unlike the most well-known Northwest wines, it does not require aging. |
Typical dishes |
The core of Ligurian gastronomy is its agricultural production, which emphasises extra virgin olive oil, particularly the Ligurian Riviera PDO and its sub-areas, vegetables, particularly tomatoes and courgettes, Badalucco beans, and Aveto potatoes.
Pesto is also very commonly used and is a typical condiment. Seasoned trofie, made with water and flour, and Genoese ravioli are also part of the cuisine. However, being region that while those of fish require a marine seasoning.
As a location with a large coastline area, it offers a mastery of fish recipes that is unrivaled in the country. |
Red grape varieties |
Barbera, Canaiolo Nero, Ciliegiolo, Dolcetto, Rossese, Sangiovese
|
White grape varieties |
Bosco, Pigato, Trebbiano Toscano, Vermentino
|
DOC |
,
,
,
,
Ormeasco di Pornassio
,
,
,
Val Polcèvera
|
IGT |
Colline del Genovesato
,
Colline Savonesi
,
|