The Cinque Terre is one of the most scenic corners of Italy!

A magical land that is definitely worth visiting and discovering when one has a few days’ holiday ahead. The upcoming summer is certainly the perfect time to plan a trip to these places.

Read this article also in German and Italian.

This part of Italy owes its unique nickname “Cinque Terre” to the fact that it embraces three municipalities and two districts of the eastern Ligurian Riviera, on the border with Tuscany.The five villages of Monterosso al Mare, Vernazza, Corniglia, Manarola and Riomaggiore are part of this denomination.

These small, picturesque towns along with Porto Venere and the islands Palmaria, Tino and Tinetto have been declared “World Heritage Sites” by UNESCO.

The reason why they are so picturesque, and enchanting is certainly due to their geographical conformation. The very steep, hilly land has been softened by the construction of terracing overlooking the sea for cultivation use. The villages stand steeply on the coast and follow the morphological nature of the hills.

Each village is a sight of colours, traditions, and emotions. These are ideal places for a romantic outing, but also for the sportier who enjoy trekking and discovering places by bicycle.

Since the villages are quite small (and particularly crowded in summertime), it is highly recommended to leave the car behind and move around by train or the boat that connects them by sea.

Cuciniamo Italy lists on its portal some activities to make the most of this spectacular corner in Italy: cycling on an old, abandoned railway, looking for the most picturesque spots to take a souvenir photo or learning how to make pesto.

You can also check an evocative cuciniamoitaly Reel on the Cinque Terre.


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Trofie with pesto 

And indeed, “Pesto” is another ingredient for this wonderful holiday.

The Ligurian sauce, whose recipe is traced back to the nineteenth century, although it is certainly the result of earlier versions of more ancient sauces, is today a traditional condiment typical of the Liguria region.

Pesto, the base of which is basil, is a cold condiment, that is, it is obtained by crushing basil with pine nuts and garlic in a mortar. Parmesan cheese and extra virgin olive oil are then added into the mixture to make it more amalgamable and creamier.

This recipe lends itself to dressing different types of pasta, but the best known in Liguria is certainly “Trofie”, a long, thin type of fresh pasta.

Chef Danilo Angè introduces the typical Riviera di Levante recipe with green beans and potatoes on the cuciniamoitaly website.

Enjoy Italy everyone!