FOOD & WINE

There are places that ask not to be visited, but lived.
At Villa Amore, food is part of the landscape: shaped by the hills behind the house and the sea stretching out front. Every ingredient, every table, every pause tells a story of Liguria — understated, generous, and exacting in its quality.

The territory on the table

Fish from nearby waters, fruit and vegetables gathered at peak ripeness, cheeses and meats produced inland where traditions are still practiced daily. Focaccia di Recco IGP, Cabannina beef, cheeses from Val d’Aveto and Val di Vara sit alongside Slow Food Presidia such as the Carciofo di Albenga, Chinotto di Savona, Moscatello di Taggia and the ancient olive groves of the Valle Argentina. These are not specialities chosen for effect, but staples — quietly exceptional.

Wine & olive oil

Two of Liguria’s oldest exports remain its most eloquent. Taggiasca olives and Riviera Ligure DOP olive oil are present at every meal, subtle and essential. Wines tell a similarly precise story: Rossese di Dolceacqua, Ormeasco, Riviera Ligure di Ponente, Val Polcevera and the rare Sciacchetrà from Cinque Terre. Bottles are selected for character rather than label — and enjoyed without ceremony. Tastings can be arranged at the villa or on location.

The Art of the Local Pantry

In Liguria, food shopping is a rhythmic engagement with the territory. The true pleasure of the Italian kitchen lies in the quality of the raw ingredient—from the morning’s focaccia to Taggiasca olive oil and sun-ripened produce. To help you navigate this landscape, we provide curated tips on the most authentic markets and artisanal workshops, ensuring your villa’s pantry reflects the genuine flavors of the coast.

In the kitchen

A private chef can be invited into the villa for relaxed show-cooking or shared dinners built around local recipes. Pesto is prepared as it should be: by hand, with basil, garlic, pine nuts and olive oil measured by instinct rather than rule.

Cooking, together

Cooking classes can be organised for individuals or groups, at Villa Amore or beyond — informal, practical, and designed to be repeated at home. This is Ligurian cooking as it is lived, not staged.

Where to eat out

The area offers an exceptional range of dining, from caffés for a proper morning espresso to family-run trattorie and a new generation of ambitious kitchens. We are happy to suggest addresses ranging from everyday favourites to contemporary tables, including Michelin starred young chefs such as Ivan Maniago at Impronta d’Acqua in Lavagna or the team behind Rozzano Cucina e Vino in Sestri Levante.

FOOD & WINE

FOOD & WINE

There are places that ask not to be visited, but lived. At Villa Amore, food is part of the landscape: shaped by the hills behind the house and the sea stretching out front. Every ingredient, every table, every pause tells a story of Liguria — understated, generous, and exacting in its quality.

The territory on the table

Wine & olive oil

The Art of the Local Pantry

In the kitchen

Cooking, together

Where to eat out

There are places that ask not to be visited, but lived.
At Villa Amore, food is part of the landscape: shaped by the hills behind the house and the sea stretching out front. Every ingredient, every table, every pause tells a story of Liguria — understated, generous, and exacting in its quality.