Some of Ligurian typical products are wines, among which the well-known Vermentino, and oil.
The Monticello Farm, with more than 12 hectares of Vermentino, Sangiovese, Canaiolo, Ciliegiolo, Pollera Nera and Massaretta grapes, dedicated to the production of white, red and rosé wines, passito and grappa, grown using natural farming, and with 2 hectares of centuries-old olive groves producing a mild, elegant and extremely fresh oil, invites you to try our products during your stay.
Our wines have DOP and IGT “Colli di Luni” denominations and our Oil is Extra-virgin.
For further details on our produce, please visit our site dedicate to our wines, passito and oi. Il Monticello
The products from the sea
Muscles are commonly used in pasta recipes, stuffed or stewed.
Anchovies are fried, stuffed or marinated with lemon (especially anchovies from Monterosso).
Growing basil, wine and table grapes, lemons…
Extra-virgin oil, using some of local typical varieties (Razzola, Castelnovina, Frantoio),
Taggiasche olives in brine or oil, with an intense and slightly bitter taste (ideal for meat dishes).
Pesto made with extra-virgin oil, basil, pine nuts, garlic, pecorino cheese, usually it’s used as a condiment for pasta
Walnut sauce made with extra-virgin oil, walnuts, bread soaked in milk and marjoram.
Cold cuts, like Lardo di Colonnata, Pignone sausages, our local Mortadella and the Prosciutta (typical of Castelnuovo Magra).
Traditional Ligurian first courses
The Mesciüa (chickpea and bean soup), the above mentioned Testaroli, the Pansotti (another version of Ravioli), Tagliolini, Trofie with Pesto, Genoese Lasagne, seasoned with “tocco” sauce (a sauce with pieces of meat), potato gnocchi.
Second courses include:
rabbit with olives, stuffed cima, chicken chasseur, grilled chicken, stuffed lettuce or cabbage stewed or in broth, octopus with potatoes, stuffed cuttlefish. Cappon Magro, stewed fish with vegetables, prawns and sauces.
[/one_half][one_half]Sgabei, made with a leavened dough, then fried and salted, usually they are filled with cold cuts and soft cheese. They are typical from Sarzana and they are now widely spread in the whole area.
Focaccia, with the intense taste of our oils, crisp and fragrant, can be served in its versions with tomatoes, onions, olives or stuffed with cheese, like the Recco “type” focaccia.
Farinata is a typical Ligurian specialty. It is made with chickpea flour, water and oil, baked in a wood-fired oven at a precise temperature, which ensures a soft yet crispy texture.
Sarzana Rice Pie also known as Torta Scema (stupid pie) is a soft and savoury salty rice pie made with the addition of breadcrumbs
Stockfish and salted codfish are a cult in local tradition.
The first is usually stewed and the latter is mainly used to prepare fritters.
Testaroli (in the 2 versions of Tastaroli and Testaie) are a typical local product which varies in each village. In Sarzana and in lower Magra Valley they are thin, like crêpes, cooked on iron tools and then boiled. They are usually served with pesto, walnut sauce, mushroom sauce or oil and cheese.
Panigacci, typical of Podenzana but very wide spread in the area, they are similar to crêpes, cooked in terracotta tools and served with cold cuts and soft cheese.
Panizza, a chickpea mush, is cut in slices and fried in hot oil. Perfect during aperitif.
Local vegetable pies like Scarpazza e Scherpada, vegetable pies which main ingredients are chard and borage, pie with wild herbs, onion pie Barbotta, Pasqualina pie with chard, eggs and ricotta cheese, the inevitable Erbazzone with wild herbs.
Sarzana traditional cakes include Sweet Sarzana Focaccia, Buccellato, Sweet Rice Cake and Sarzana Spungata..