Cinque Terre cuisine is poor, inherited from a million year old tradition tied to the history of the territory. The dishes of today in fact preserve characteristics of that period, like the respect of smell and flavours. Fish, as is obvious, is the master: anchovies, bream, bass, cuttle-fish, octopus and calamari are amongst the main ingredients in many dishes.<\/p>\n
Dishes made tastier by adding aromatic essences which grow in the whole area, like origan, thyme and marjoram, dressed with local olive oil and washed down with superb local white wines. Whilst with regard to vegetables, cultivated everywhere in the allotments, a lot of space is given to vegetable pies and minestrone soup, prepared with borage, beetroot, cabbage, artichokes, potatoes and leeks. Meat dishes are few, almost limited only to white meat like chicken and rabbit.<\/p>\n<\/div><\/div><\/div>