Street food

Farinata
Farinata is  almost like a chick pea flour focaccia – crispy on top and soft and chewy underneath and baked in a wide, shallow pan in a brick pizza oven, the real farina, almost can crack as a cracker  , it is served in yellow papers , and it is delicious with pepper on the top.. Do you know how the locals eat farinata ? Stuffed in focaccia , it is what we called Mezzina.

Ice-cream
No need of introduction.. just discoever all the amazing flavours you can taste in the villages: pesto, crema Vernazza, Mediterraneo, figs and ricotta, limoncino… but the classics crema e cioccolata are always there!

Focaccia
You can find this flat oven-baked Italian bread , similar in style and texture to pizza doughs, at every corner. Each bakery has its peculiar one: one with so much olive oil, or softer ones, the crunchy one, the focaccia with pesto or onions on top..Can’t you decide? Try the small round ‘focaccine’ of La spezia, so you can taste each of them!
Or if you want to be sure.. cut it in the middle, open it, and put some slices of mortadella on it..!

Something to drink?!

Limoncino
Don’t you mean Limoncello? Well, yes and no.. both drinks have basically the same properties, they have different names, and like most  Italian things, it’s a regional thing. In the North, around the Cinque Terre area, it is limoncino. In the South, around Naples and Sorrento it’s Limoncello.
Served in a frosty glass, prepared with the great yellow peel of the original lemons of Monterosso and Corninglia, it will surely fresh your body and mind..!