Italy
Historically, Ligurian cuisine was a peasant cuisine, making the most of what was available locally. This led to a focus on olive oil, aromatic herbs (especially basil), fresh seafood, and garden vegetables. The terraced hillsides created olives and grapes, while the sea offered a constant supply of fish. This resourcefulness shaped a cuisine that is light, flavorful, and deeply connected to its environment.
While pesto is ubiquitous throughout Liguria, specific dishes and their preparations differ slightly from town to town. Cinque Terre cuisine focuses heavily on the seafood caught fresh from its shores and the unique produce from its terraced farms.
Anchovies (acciughe) are a regional specialty of Monterosso, often served fried, marinated with lemon and olive oil, or salted. Mussels, octopus, and fresh white fish are also common.
Basil is fundamental, forming the base of world-famous pesto. Oregano, rosemary, thyme, and marjoram also find wide use.
High-quality Ligurian extra virgin olive oil underpins the cuisine, used generously in cooking and as a finishing touch.
This iconic basil pesto is a required taste of Liguria. It typically comes with Trofie or Trenette pasta, sometimes with small pieces of potato and green beans added to the dish. You will find it on virtually every restaurant menu.
A simple yet flavorful local cuisine item.
Fresh anchovies are a local delicacy. They often appear fried until crispy, marinated with lemon and Ligurian olive oil, or simply salted. Do not leave Monterosso without sampling them.
A local specialty you must try.
A Ligurian staple, this flatbread is similar to pizza dough but often thicker and more airy, with dimples on top. It often has simple toppings like olive oil and sea salt, or herbs, olives, or cheese. It's a great snack or accompaniment to a meal.
Perfect for a quick bite.
Sciacchetrà: A sweet, aromatic Passito wine. Cinque Terre DOC White Wine: Crisp, dry, and mineral-rich.
This lemon liqueur is popular throughout Italy, often served chilled as a digestivo after meals.
Italian ice cream, Panna Cotta, Tiramisu, and Canestrelli (shortbread cookies).
Ristorante Miky: Highly regarded for its refined Ligurian cuisine, with a particular focus on fresh seafood. It has excellent service and a sophisticated ambiance. Reservations are often common.
Via Venti: Popular for its pizza, pasta, and seafood dishes. It has a lively atmosphere and is a favored spot for a casual yet satisfying meal.
Focacceria e bar da Max: An excellent spot for quick and authentic focaccia, ideal for a casual lunch or snack.
Throughout Monterosso, small shops sell local products like jars of pesto, Ligurian olive oil, local wine, and salted anchovies. These are great for souvenirs or for creating your own meals.
While not a formal market, you may find street vendors selling fried seafood cones or other quick snacks near the beach or harbor, especially in high season.
Dining in Monterosso predominantly focuses on traditional Ligurian and Italian cuisine. International cuisine options are limited, as the village highlights its local culinary heritage.
For diverse international fare, larger cities like Genoa or La Spezia have more choices.
The village emphasizes its local culinary heritage.
Awareness of gluten-free needs is growing in Italy, but it is less common in small villages like Monterosso. Some restaurants may have gluten-free pasta or pizza. Always ask about cross-contamination risks. Look for restaurants displaying "AIC" certification. Pack some Gluten-free snacks.
AIC certification indicates strict preparation standards.
For other allergies, communicate them in Italian. Learn the phrase "Sono allergico a..." (I am allergic to...) followed by the ingredient. Use a Translation app or carry a pre-written allergy card translated into Italian.
Clear communication is very helpful.
Download a Food allergy translation card in Italian to show restaurant staff.
Always confirm ingredients. Small, family-run establishments might be more flexible to requests.
These hands-on workshops are popular in the region. You find classes in Monterosso or nearby villages/farms that teach the traditional Ligurian method of making pesto using a mortar and pestle. These classes often combine with a local meal.
Many day tours include tastings of local specialties like wine, olive oil, focaccia, and fresh seafood. They often visit local producers, giving you insight into the food chain.
Broader Italian or Ligurian cooking classes are available in larger nearby towns or through specialized tour operators, allowing you to learn more about regional cuisine.
Typically held in May, this festival celebrates local lemons with food, drinks, and crafts made from lemons.
A spring celebration.
Usually held in June, this festival honors Monterosso's famous anchovies, offering various preparations.
A celebration of local seafood.
On June 24th, this celebration includes religious processions, bonfires, and fireworks, often with associated food stalls.
A significant local tradition.
Many restaurants have outdoor seating with stunning sea views, especially those along the Fegina promenade or perched on the cliffs.
Some establishments right on the waterfront have dining experiences almost directly over the sea, inviting you to enjoy your meal with the sound of the waves.
While not in Monterosso itself, visiting an agriturismo in the surrounding hills has farm-to-table dining experiences, often with set menus featuring seasonal produce.
An image shows a traditional Italian pesto pasta dish.
