La Spezia is routinely treated as a transit point for the Cinque Terre, but the city and the villages immediately around it — Tellaro, Montemarcello, Riomaggiore — have a dining scene that rewards staying for dinner. The geography explains why: kitchens here pull from the Gulf of Poets for seafood and from the Ligurian and […]
A Fine Dining Journey Through La Spezia and Surrounds Read Post »
In Liguria, focaccia is not just bread — it is part of daily life. The Ligurian version is distinct from focaccia made elsewhere in Italy: flat and rectangular, baked in olive-oil-lined trays, dimpled by hand before the second rise so the oil pools in pockets, and eaten warm. The standard way to judge it is
The Ultimate Guide to the Best Focaccia in La Spezia Read Post »
Breakfast in La Spezia follows the same rhythm as most Ligurian cities: a quick stop at the neighbourhood bar, a cornetto or a slice of focaccia, a cappuccino taken standing at the counter. It is unpretentious, fast, and genuinely good. Whether you are arriving by cruise ship, passing through on the way to Cinque Terre,
A Morning in La Spezia: The Best Breakfast Spots Read Post »
Italy, a country steeped in history and culture, is home to some of the world’s most striking landscapes. Along the rugged Ligurian coastline lies the Cinque Terre, a chain of centuries-old seaside villages carved between mountains and sea. Among the region’s most iconic landmarks is the Via dell’Amore — the legendary coastal path connecting Riomaggiore
The Rebirth of Via dell’Amore: A Journey Through Italy’s Open-Air Museum Read Post »
Modena is one of Italy’s great food capitals — the birthplace of traditional balsamic vinegar, a heartland of Parmigiano Reggiano, and home to fresh pasta traditions that have been passed down for generations. It is also the city of Ferrari. Few places in the world pack so much flavour, history, and passion into such a
Modena Food & Travel Guide: What to Eat and Do (2026) Read Post »
Bologna has more protected food products than any other Italian city. Prosciutto di Parma, Parmigiano Reggiano, Mortadella di Bologna, and traditional balsamic vinegar of Modena are all produced within an hour’s drive. The city itself is where tagliatelle, tortellini, and ragù were codified — the authentic recipe for tagliatelle al ragù is held on deposit
Experiencing Authentic Bologna: Food Like No Other Read Post »