An extraordinary way to visit the Cinque Terre and the Gulf of La Spezia!
Enjoy a relaxing boat trip and discover the hidden beauties of Cinque Terre and the Gulf of La Spezia while cruising along the terrific coastline of the National Park aboard one of our premium quality boats.
Explore Cinque Terre like a local with your knowledgeable private Tour Guide.
Lunch/appetizer/ wine tasting/ beverages are included during the boat trip.
The time of the chestnut harvest, from mid-October to mid-November was a great event for the communities of the Vara valley and in some small villages it is still a very heartfelt tradition. Entire families gathered in the chestnut groves to collect not only the fruits but also the leaves, which were then placed in the huts with thatched roofs to be used as litter in the stables during the winter. The chestnut tree (Castanea Sativa) was often called “bread tree” and it can still be considered the symbol of the Vara valley. In fact, it allowed the economic, social and cultural development of the entire territory. Nowadays chestnut woods
Have you been to Liguria and have you fallen in love with Focaccia?
I know..it happens so often! If you would like to try to do it at home and if you would like to amaze family and friends here you will find my special recipe.
500 gr soft wheat flour / half cube of brewer’s yeast/ 250 ml water / olio extra vergine d’oliva / 15 gr table salt
Knead the flour with the brewer’s yeast, previously dissolved in the lukewarm water and the table salt. Put the mixture, which will be slightly sticky, in a baking tray greased with 3 tablespoons of extra virgin olive oil and let it rise in a warm place for about 40 min. Spread the dough with your hands slightly oiled, without removing it from the baking tray. Whisk 1/2 teacup of extra virgin olive oil with the same quantity of water and spread 2/3 of this mixture onto the focaccia surface. Let rise 1 more hour. Take the oven temperature to 250°C and with your fingertips make the typical focaccia holes on the dough, then wet it with the remaining oil and water emulsion, sprinkle with salt and put immediately in the oven. Cook for about 15-20 min. until the focaccia is golden brown.
Buon appetito!
http://www.liguria.guide/portfolio/ligurian-recipies/
I enjoy both leisure travel and professional travel, so I truly appreciate experiencing each place firsthand. While it’s sometimes straightforward, I also love delving into less touristy areas to gain more authentic and intimate insights into the countries I explore. Combining these experiences is made easier with the help of a local guide.
Despite being a guide myself, whenever I venture to a new city or country, I make it a point to engage a local guide. Their extensive knowledge, often spanning decades or even a lifetime, surpasses what you can find in a guidebook. Being able to interact with them, ask questions, and gain insights not only about the location but also about local customs and daily life is invaluable.
With a local guide, you can uncover hidden gems off the beaten path that many travellers miss out on. You get to absorb cultural and historical knowledge from a unique perspective, straight from someone who has lived it. Additionally, you have access to exclusive places and experiences that are not easily accessible alone. By being able to ask questions and even request personalized tours, the experience becomes truly enriching.
As Hilaire Belloc famously said, “We wander for distraction but we travel for fulfilment.” Having a Local Native Guide by your side truly enhances the fulfilment of every travel experience.
