The wide stretch of land between Capo Noli and Capo Cervo
valleys produces flavourful basil, exceptional olive oil
and other high quality products; among them we find the
well-known “faboulus four”
THE SPINY ARTICHOKE
THE VIOLET ASPARAGUS
THE THOMATO "CUORE DI BUE"
THE ZUCCHINI "TROMBETTA"
THE SPINY ARTICHOKE: is characterized not only by its violet colour but particularly by
the tenderness of its inside: its leaves are indeed so tender, sweet and crisp to be tasted drizzled with
extra virgin olive oil and seasoned with salt and pepper.
THE VIOLET ASPARAGUS: the mild microclimate of this area and its sandy soil are the ingredients of this vegetable,
perhaps the unique one in the world of this kind, thanks to its peculiar violet colour, that shades into lighter nuances
near the root.Tender, buttery, sweet : these are the best adjectives to describe this wonderful fruit of this land, to be enjoyed with
white meat and fish.
THE THOMATO "CUORE DI BUE": It has a big and irregular
shape (like an heart); its colour varies from green to red, passing through
pink, according to its ripening degree. Its pulp is compact with very few seeds
inside: thanks to these reasons and to its palatable and delicate taste "cuore
di bue" is to be eaten raw with salads.
THE ZUCCHINI "TROMBETTA": it owes its name to its particular, long and winding shape
(like a trumpet ), which makes of light green "trombetta" an original and decorative plant of the kitchen gardens
of the ligurian western coast. It's appreciated fot its sweet taste, that makes it different from the others sorts
of zucchin
