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LiguriaDomenico Adornato / Unsplash
Italy

Liguria

Curated by Michele Edington, Certified Sommelier

Liguria feels like someone somehow tucked vineyards between the mountains and the sea. Around the Cinque Terre, vines cling to steep stone terraces above the Mediterranean, while farther west the landscape softens around olive groves, herbs, and small coastal towns. The wines feel completely connected to the food here, especially seafood, pesto, focaccia, and anything dressed with that good olive oil that's somehow everywhere.

Grapes

white: Vermentino, Pigato, Bosco
red: Rossese

Wines & pairings

Cinque Terre DOC
Starters
  • Acciughe di Monterosso al limone — Monterosso is famous for its anchovies, so this is one of the first things I’d order with a local Cinque Terre white. Lemon, olive oil, and that salty little bite of fish fit beautifully with the wine’s citrus and mineral character. It tastes like the coastline around you somehow made it into the glass.
  • Farinata di ceci — This thin chickpea pancake comes out of the oven with crisp edges, a soft center, plenty of olive oil, and usually a little black pepper. Cinque Terre DOC brings just enough citrus and freshness to brighten all that savory flavor while the wine’s herbal side feels completely at home with the olive oil.
  • Fiori di zucca ripieni — Stuffed zucchini blossoms are such a lovely Ligurian starter, especially when the filling includes herbs, ricotta, or vegetables. The wine’s delicate fruit and floral notes fit naturally with the blossoms, while its acidity gives the creamy filling a little lift.
Entrées
  • Trofie al pesto — Fresh basil, pine nuts, garlic, Parmigiano, pecorino, and olive oil create so many flavors that Cinque Terre DOC already seems to speak. The wine’s citrus and herbs make the pesto feel even more fragrant.
  • Muscoli ripieni alla spezzina — Stuffed mussels are a specialty around La Spezia and one of the more interesting dishes to look for near the Cinque Terre. The mussels are filled with a savory mixture of breadcrumbs, herbs, cheese, and sometimes mortadella before cooking in tomato. The wine brings freshness to all that flavor while its salty coastal character fits beautifully with the shellfish.
  • Buridda di pesce — This Ligurian fish stew brings together local seafood, tomato, olive oil, garlic, and herbs in exactly the kind of dish I want with a bottle of Cinque Terre DOC. The wine picks up the herbs and seafood while its citrusy acidity keeps the tomato and rich broth tasting bright.
Desserts
  • Canestrelli liguri — These delicate flower-shaped butter cookies are simple enough to let the wine stay part of the conversation. Their buttery, lightly sweet flavor brings out the softer fruit in Cinque Terre DOC while the wine’s citrus gives the pairing a fresh finish.
  • Torta di riso dolce ligure — Liguria’s sweet rice tart is creamy, gently sweet, and usually flavored with citrus or vanilla. I like it with a softer Cinque Terre white because the citrus notes connect beautifully while the wine brings freshness to the custardy filling.
  • Pandolce genovese — This traditional Ligurian cake is packed with raisins, candied citrus, pine nuts, and warm spice. A small slice brings out the wine’s fruitier side, especially the citrus, while those pine nuts create a fun little connection back to the flavors you find throughout Ligurian cooking.
Vermentino
Starters
  • Brandacujun — This Ligurian dish turns salt cod and potatoes into something creamy, garlicky, and full of olive oil. Vermentino is perfect beside it because the lemony acidity wakes everything up while the wine’s salty, herbal side feels completely at home with the fish.
  • Torta pasqualina — Layers of pastry, greens, herbs, ricotta, and egg make this one of those dishes that tastes even better with a cold glass of local white wine. Vermentino brings citrus and flowers to the filling while the herbal side of the wine works beautifully with all those greens.
  • Sarde ripiene alla genovese — Stuffed sardines give Vermentino a little more depth to work with while still keeping everything coastal. Breadcrumbs, herbs, garlic, and the rich little fish bring out the wine’s savory side, while its citrus keeps every bite tasting bright. Ligurian food guides list stuffed Genoese sardines among the region’s traditional dishes.
Entrées
  • Pansoti with walnut sauce — Pansoti filled with greens and herbs and covered in creamy walnut sauce are one of my favorite Ligurian pairings for a fuller Vermentino. The wine’s citrus gives the sauce some lift, while its floral and almondy notes are gorgeous with walnuts and the herbal filling. Pansoti with walnut sauce are a classic Genoese preparation.
  • Cappon magro — Cappon magro is one of Liguria’s most elaborate seafood dishes, layered with fish, vegetables, eggs, olives, capers, and green sauce. There is so much happening on the plate, and Vermentino handles it beautifully with citrus, herbs, and that coastal salinity running through the glass.
  • Stoccafisso accomodato — This traditional Ligurian stockfish dish is cooked with potatoes, olives, pine nuts, tomato, and herbs until everything becomes deeply savory. Vermentino brings enough freshness for the fish and tomato while its Mediterranean herb character feels like it belongs right in the sauce.
Desserts
  • Gobeletti — These little Genoese shortcrust pastries filled with jam are exactly the kind of dessert I’d want with Vermentino. The buttery pastry brings out the wine’s softer side, while a bright fruit filling works beautifully with its citrus and floral notes. Gobeletti are considered one of Genoa’s traditional sweets.
  • Sacripantina — Sacripantina is a classic Genoese layered cake with sponge, cream, cocoa, and liqueur. A lighter slice with Vermentino brings out the wine’s floral and citrus character while the creamy cake gives it something richer to work with. It is listed among Liguria’s traditional recipes.
  • Biscotti del Lagaccio — These twice-baked Genoese biscuits are crisp, gently sweet, and perfect when you want dessert to stay simple. Their toasted flavor brings out a slightly nutty side of Vermentino while the wine’s freshness keeps the pairing light enough for one more glass.
Pigato
Starters
  • Sardenaira — This Sanremo specialty layers tomato, Taggiasca olives, capers, garlic, and anchovies over soft focaccia dough. Pigato’s peach, citrus, herbs, and salty finish fit beautifully with all those Mediterranean flavors, especially the olives and anchovies.
  • Torta verde di Sanremo — This savory pie is filled with rice and seasonal vegetables, giving Pigato plenty of fresh, herbal flavors to work with. The wine’s floral side lifts the vegetables while its fuller texture feels right at home with the pastry and olive oil.
  • Acciughe alla sanremasca — Fresh anchovies marinated with lemon, oregano, and Ligurian olive oil are gorgeous with Pigato. The lemon pulls forward the wine’s citrus, while the anchovies and oregano make its salty, herbal character even more noticeable.
Entrées
  • Ravioli di magro alla ligure — These delicate ravioli filled with greens and cheese are a beautiful match for Pigato. The wine has enough body for the pasta and filling, while its peach, flowers, and sage-like herbal notes fit naturally with the vegetables and cheese.
  • Risotto ai gamberi — Creamy risotto with sweet local shrimp gives Pigato a chance to show off its fuller side. The ripe peach and citrus work beautifully with the shrimp, while the wine’s salty finish keeps the whole dish feeling wonderfully coastal.
  • Orata al forno con timo e salvia — Baked sea bream with thyme, sage, and olive oil feels made for Pigato. The wine’s body matches the fish beautifully, while its wild herb aromas seem to pick up every bit of thyme and sage on the plate.
Desserts
  • Torta dolce di zucchina trombetta di Albenga — Albenga’s famous trombetta squash becomes a surprisingly beautiful dessert with raisins, pine nuts, sugar, and pastry. A richer Pigato brings ripe peach and honey alongside the sweet squash, while the pine nuts pick up the wine’s almondy finish.
  • Baci di Alassio — These little hazelnut and cocoa cookies are sandwiched around a soft chocolate filling and are one of Alassio’s signature sweets. A fuller Pigato brings ripe fruit and gentle honeyed notes beside the toasted hazelnuts, while its almond character connects beautifully with the nuts.
  • Stroscia di Pietrabruna — This crumbly western Ligurian cake is made with olive oil and traditionally broken apart by hand. Its toasted, gently sweet flavor works beautifully with a rounder Pigato, especially when the wine is showing ripe peach, honey, herbs, and almond.
Sciacchetrà
Starters
  • Formaggetta del Levante with chestnut honey — Aged Formaggetta from the hills of eastern Liguria has enough savory character for Sciacchetrà’s concentrated sweetness. Chestnut honey brings out the wine’s dried apricot and caramel notes, while the cheese picks up its salty, nutty finish.
  • Sgabei with aged Val di Vara cheese — These golden strips of fried dough from eastern Liguria are wonderful served warm with local aged cheese. Sciacchetrà brings dried fruit and honey to the salty cheese, while the crisp dough gives the pairing a rich, almost pastry-like feel.
  • Aged pecorino with walnuts and fig preserve — Salty aged cheese, toasted walnuts, and a little fig preserve are beautiful with Sciacchetrà. The walnuts bring out the wine’s dried-fruit and nutty flavors, while the fig echoes its rich apricot, raisin, and honeyed character.
Entrées
  • Testaroli with walnut sauce — Soft testaroli from the eastern Ligurian borderlands become much richer with creamy walnut sauce. Sciacchetrà’s dried apricot and honeyed flavors play beautifully with the nuts, while its salty edge keeps the pairing feeling surprisingly lively.
  • Torta di riso salata — This savory Ligurian rice tart combines rice, cheese, eggs, and herbs inside a golden crust. Sciacchetrà brings a sweet contrast to the salty cheese, while its dried fruit and almond-like flavors work beautifully with the baked pastry.
  • Chestnut gnocchi with aged cheese — Chestnut flour gives these rustic gnocchi a naturally sweet, nutty flavor that makes sense beside Sciacchetrà. A savory aged cheese sauce brings out the wine’s salty side, while the chestnuts echo its dried fruit, honey, and toasted nut character.
Desserts
  • Torta al limone di Monterosso — Monterosso is famous for its lemons, and a soft lemon cake gives Sciacchetrà a bright local pairing. Candied citrus and fresh lemon bring forward the wine’s orange peel and apricot notes, while the buttery cake matches its rich texture.
  • Castagnaccio ligure — Chestnut flour, pine nuts, raisins, rosemary, and olive oil create a dessert filled with flavors Sciacchetrà already seems to carry in the glass. The raisins echo its dried fruit, while pine nuts and chestnuts bring out its deeper, toastier side.
  • Crostata with fig and walnut filling — A rustic tart filled with figs and walnuts is gorgeous with Sciacchetrà. The concentrated fruit mirrors the wine’s apricot, raisin, and honey flavors, while the walnuts bring out its warm, nutty finish.
Rossese di Dolceacqua
Starters
  • Barbagiuai — These crisp little fried ravioli from western Liguria are traditionally filled with pumpkin, rice, cheese, and herbs. Rossese brings juicy cherry and strawberry beside the sweet pumpkin, while its peppery, herbal side fits beautifully with the savory filling and golden pastry.
  • Cundijun — Tomatoes, peppers, Taggiasca olives, anchovies, basil, and olive oil come together in this colorful western Ligurian salad. Rossese has enough bright red fruit for the tomatoes, while its herbs and gentle spice feel completely at home with the olives, anchovies, and basil.
  • Focaccia with Taggiasca olives — Warm focaccia scattered with little Taggiasca olives is simple and so good with Rossese. The wine’s cherry and violet notes give the salty olives a fruity contrast, while the olive oil brings forward its savory Mediterranean character.
Entrées
  • Coniglio alla ligure — Rabbit slowly cooked with Taggiasca olives, pine nuts, herbs, and wine is one of Liguria’s great regional dishes. Rossese feels made for it, with red cherry and strawberry wrapping around the tender meat while its herbs and pepper echo everything happening in the sauce.
  • Capra e fagioli — Goat and beans are a specialty of the inland valleys of western Liguria, where the dish cooks slowly until everything becomes rich and deeply savory. Rossese brings bright fruit and spice to the goat, while its earthy herbal character fits beautifully with the creamy beans.
  • Stoccafisso alla badalucchese — This specialty from Badalucco combines stockfish with potatoes, olives, pine nuts, herbs, and olive oil. Rossese brings juicy red fruit beside all those savory flavors, while its gentle structure and peppery finish work beautifully with the olives and rich fish.
Desserts
  • Michetta di Dolceacqua — This soft, lightly sweet bread is one of Dolceacqua’s most recognizable local specialties. Rossese’s strawberry, cherry, and violet notes give the simple pastry a beautiful fruity lift, while the bread’s gentle sweetness lets the wine stay at the center of the pairing.
  • Latte dolce fritto — Creamy custard is chilled, cut into pieces, breaded, and fried until golden in this traditional Ligurian sweet. Rossese’s bright red fruit gives the creamy center a fresh contrast, while its soft spice works beautifully with the crisp pastry-like exterior.
  • Amaretti di Sassello — These soft Ligurian almond cookies have a deep toasted almond flavor and gentle sweetness. Rossese’s cherry and violet notes feel especially pretty beside the almonds, while its subtle spice gives the cookies a warmer, more aromatic finish.

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Common questions

What wine is Liguria known for?
Liguria, in Italy, is known for Cinque Terre DOC, Vermentino, Pigato, made from grapes such as Vermentino, Pigato, Bosco, Rossese.
What grapes are grown in Liguria?
Vermentino, Pigato, Bosco, Rossese.
What food pairs with Liguria wines?
Classic local pairings include Brandacujun, Acciughe di Monterosso al limone, Coniglio alla ligure, Torta dolce di zucchina trombetta di Albenga, Trofie al pesto.