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The Ligurian Sea

 

"Give the sea back to Genoa."

 

Between nature reserves and protected marine areas, the Ligurian Riviera is studded with harbours and marinas, promoted by the Blue Flags, and unspoilt horizons that, on clear days, allow a glimpse of the Corsican and Sardinian coast.

 

The seabeds are oases with an extraordinary concentration of marine life for scuba divers worldwide. The headland of Portofino is a museum of offshore wrecks and maritime history in which to dive, accompanied by exclusive local guides.
Not to be missed, the Christ of the Abyss, on the seabed of the Bay of San Fruttuoso, between Camogli and Portofino.


A UNESCO World Heritage Site since 1997, the Cinque Terre are one of the most charming Italian coastal attractions for their rugged hilly environment softened by agricultural terraces that descend steeply to the sea. Between the land and the sea, the millennial villages of Monterosso, Vernazza, Corniglia, Manarola, Riomaggiore.

Another setting and different perspectives at Ponente.
From Varazze with its Europa promenade, 4.5 km on the historic railway line, passing through Alassio the city of "lovers" with its legendary wall, stopping at Sanremo for the song contest, and arriving close to the Cote d'Azur with Nice, its yachts and its celebrities.

Each year, the "Fiera del Mare" puts Genoa at the forefront of boating technology. Genoa in Blue is the Genoese "outside show", a perfect marriage between the sacred and the profane in a city that knows how to make its nights magic with shows, concerts, fashion and good food.
Genoa is also the Blueprint project endorsed and awarded to the city by Renzo Piano: "We want to give the sea back to Genoa".

The path of good taste from east to west.

From the local olive groves, the precious oil. From the garden, the basil but also delicious Ox heart tomatoes, "Trombette" courgettes and Genoese "Quarantina" potatoes.
Mushrooms and truffles of Val Bormida marry the wide range of fresh and dry pasta. Simple, healthy and delicious, the Focaccias and chickpea "Farinata" are often cooked in the home oven. Attempting to describe the Ligurian pesto in simple words is futile.

 
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