The Cinque Terre Food Guide – 17 Authentic foods you Need to Try!

This region has some of the most incredible eats. Let me show you what to eat in Cinque Terre and the 17 foods you must try in this Cinque Terre food guide!

Cinque Terre, a region located along the Italian Riviera coastline, is renowned not only for its picturesque villages and stunning coastal landscapes but also for its amazing food. We all know that Italian food is some of the best in the world and the cuisine of Cinque Terre is a reflection of the region’s unique history, culture, and geography, with a focus on fresh seafood, local produce, and traditional cooking techniques.

From the rich and flavorful pesto sauce to the savory and satisfying seafood specialties like Tegame alla Vernazza and Frittura Mista, the food of Cinque Terre offers a taste of authentic Italian cuisine that is both delicious and unforgettable. In this region, visitors can experience a culinary journey that is as rich and diverse as the landscape itself.

We’ve had the opportunity to visit Cinque Terre many times and one of the highlights for us is eating all the food! There are so many great restaurants and “fast food” spots that we love to visit.

1 Focaccia – Bread from heaven!

This is a traditional Italian bread that’s made with extra virgin olive oil and topped with various herbs, vegetables, or cheese. In Cinque Terre, you’ll find many bakeries that serve fresh, crispy focaccia.

This is probably our favorite snack when we visit Cinque Terre. There are focaccia shops all over the region and when they’re hot and fresh, it’s just about the most delicious thing you’ve ever tasted!

Focaccia bread is a type of Italian flatbread that has a long history and is a popular food item in Italy and around the world today. The origins of focaccia can be traced back to ancient Rome, where it was known as “panis focacius.” However, the version of focaccia that is most commonly consumed today originated in the Liguria region of Italy.

The Ligurian version of focaccia dates back to the 16th century when bakers in the area began to experiment with the recipe. They added local ingredients such as olive oil and salt to the bread dough and baked it in a wood-fired oven. The resulting bread was flat, with a crispy crust and a soft, chewy interior.

Focaccia soon became a staple food in Liguria and was popular among sailors, who would take it with them on long sea voyages. The bread was also traditionally used to celebrate important occasions, such as weddings and christenings.

Over time, focaccia spread throughout Italy and became a popular food item in other regions, each with its own unique variations. In some regions, toppings such as fresh tomatoes, cheese, and herbs were added to the bread, while in others, it was simply served with a sprinkle of salt and a drizzle of olive oil.

Today, focaccia is enjoyed around the world and can be found in many different variations, from the classic Ligurian version to more modern takes that incorporate a variety of ingredients and flavors. Despite its many variations, focaccia remains an important part of Italian culinary tradition and continues to be a beloved food item in Italy and beyond.

2 Pesto alla Genovese – The sauce that makes everything taste better!

This is a classic sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s a staple in Ligurian cuisine, and it’s especially delicious when served with homemade pasta or on top of a slice of bread.

Pesto alla Genovese is a traditional Italian sauce that originated in the Liguria region of Italy, specifically in the city of Genoa. The sauce is made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil, and is traditionally served with pasta.

The history of pesto alla Genovese can be traced back to ancient Rome, where a similar sauce was made with herbs, garlic, and cheese. However, the modern version of the sauce that we know today was developed in the Liguria region in the mid-19th century.

Legend has it that the name “pesto” comes from the Genoese word “pestare,” which means “to crush,” as the sauce is traditionally made by crushing the ingredients together using a mortar and pestle. This method of preparation is said to release the flavors of the ingredients more fully, resulting in a more fragrant and flavorful sauce.

Pesto alla Genovese quickly became popular in the Liguria region and was traditionally served with pasta dishes such as trofie, a local type of pasta. Over time, the sauce spread throughout Italy and became a popular ingredient in many different dishes, from salads and sandwiches to soups and stews.

Today, pesto alla Genovese is enjoyed all over the world and has even become a popular ingredient in fusion cuisine. However, it remains an important part of Ligurian culinary tradition and is still made using traditional methods in many restaurants and homes throughout the region.

If you want to learn how to make your own pesto, you can take an authentic pesto making class in Cinque Terre. It’s fun and easy to make and you’ll never need to buy bottled pesto again!

3 Trofie al Pesto – The cutest pasta dish!

Trofie is a type of pasta that’s shaped like little twists. When served with Pesto alla Genovese, it’s a classic and delicious dish that you can find all over Cinque Terre.

Trofie al Pesto is a traditional pasta dish from the Liguria region of Italy, where it is commonly served with Pesto alla Genovese, a sauce made from basil, pine nuts, garlic, Parmesan cheese, and olive oil.

The origins of Trofie al Pesto can be traced back to the early 19th century in the city of Genoa. Trofie pasta is a local specialty, made from flour and water and rolled by hand into small, twisted shapes that resemble short, thin, twisted pieces of rope.

The pasta is traditionally paired with the Pesto alla Genovese sauce, which is made by crushing fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil together using a mortar and pestle. The resulting sauce is then mixed with the cooked Trofie pasta, creating a delicious and flavorful dish.

Trofie al Pesto quickly became a staple food in the Liguria region and is now a beloved dish throughout Italy and beyond. It is often served as a main course, but can also be enjoyed as a side dish or a starter.

In recent years, Trofie al Pesto has become a popular dish in many Italian restaurants around the world, and has even been recognized as a “traditional Italian agri-food product” by the European Union. Despite its increasing popularity, however, Trofie al Pesto remains an important part of Ligurian culinary tradition, and is still made using traditional methods in many restaurants and homes throughout the region.

If you want to learn how to make Trofie al pesto you can take a cooking class in Cinque Terre and learn to make your own at a local’s home.

4 Farinata di Ceci – A gluten-free snack

This is a thin, crispy pancake made with chickpea flour, olive oil, and salt. It’s a popular snack in Liguria, and it’s a great vegetarian and gluten-free option.

Farinata, also known as socca, is a traditional Italian dish that originated in the Liguria and Tuscany regions of Italy. It is a type of flatbread made from chickpea flour, water, and olive oil, and is similar to a thick, savory pancake or crepe.

The origins of farinata can be traced back to ancient Rome, where a similar dish made from chickpea flour was known as “farinae.” However, the modern version of farinata that we know today was developed in the Liguria region in the 15th century.

Legend has it that farinata was first made by a group of Genoese sailors who were shipwrecked on the coast of Tuscany. With limited ingredients on hand, the sailors used the chickpea flour and olive oil they had on board to make a simple, nutritious flatbread.

Over time, farinata became a popular food item in the Liguria and Tuscany regions, where it was traditionally cooked in wood-fired ovens and served hot and crispy. The dish was especially popular among the working-class, as it was cheap, filling, and easy to make.

Today, farinata is enjoyed throughout Italy and beyond, and can be found in many different variations, from the classic Ligurian version to more modern takes that incorporate a variety of ingredients and flavors. Despite its many variations, farinata remains an important part of Italian culinary tradition and continues to be a beloved food item in Italy and beyond.

5 Acciughe al Verde – For lovers of anchovies

This is a dish made with marinated anchovies in a green sauce made with parsley, garlic, and olive oil. It’s a great appetizer to enjoy with a glass of local wine.

Acciughe al Verde is a traditional dish from Liguria, a coastal region in northwestern Italy known for its fresh seafood and flavorful pesto. The dish features fresh anchovies that are marinated in a mixture of parsley, garlic, and vinegar, giving them a vibrant green color and a tangy flavor.

The origins of Acciughe al Verde can be traced back to the fishing communities along the Ligurian coast, where fresh anchovies were a staple food. The dish was likely created as a way to preserve the fish for later consumption, as the vinegar and herbs would help to preserve the anchovies and keep them from spoiling.

Over time, the recipe for Acciughe al Verde became a popular local specialty, and it is now a beloved dish throughout Liguria and beyond. Today, the dish is typically served as an appetizer or antipasto, and it is often enjoyed with a glass of local white wine.

While Acciughe al Verde is a simple dish, it is an important part of Ligurian culinary tradition, and it speaks to the region’s deep connection to the sea and its bountiful seafood dishes.

6 Frittura di Paranza – Seafood lover’s dream come true

This is a dish made with a mix of small fried fish, such as sardines, anchovies, and squid. It’s a popular dish in coastal towns and is best enjoyed with a squeeze of lemon.

Frittura di Paranza is a popular seafood dish in Italy, especially in the coastal regions of the country. It is a dish made by frying a selection of small fish, typically a mixture of sardines, anchovies, squid, and other small seafood, in hot oil until they are crispy and golden brown.

The dish has its origins in the coastal regions of southern Italy, particularly in the regions of Campania, Puglia, and Calabria. It is said to have been developed by fishermen who would fry up the small fish they caught in the sea as a quick and easy way to cook their catch.

Over time, Frittura di Paranza became a beloved dish in these regions, and it spread throughout Italy as people discovered its delicious flavor and satisfying crunch. Today, it is a staple of many coastal restaurants and trattorias, where it is often served as an antipasto or as part of a seafood platter.

In recent years, there has been a renewed interest in traditional Italian cuisine, and Frittura di Paranza has gained new popularity as a classic dish that celebrates the country’s rich culinary history. While the recipe for Frittura di Paranza is relatively simple, the quality of the ingredients and the skill of the cook are key to creating a dish that is truly outstanding.

7 Ciuppin – Fish, again, this time in soup

This is a fish stew that’s made with a mix of local fish, tomato, garlic, and bread. It’s a hearty and flavorful dish that’s perfect for a cold evening.

Ciuppin is a fish stew that originated in the Ligurian region of Italy, which is known for its fresh seafood and rustic cuisine. The dish is said to have been created by fishermen who used their daily catch to make a hearty, flavorful meal that could be enjoyed on board their boats.

The name “Ciuppin” is derived from the Genoese word “ciuppin”, which means “small cup”, referring to the cups or bowls that the stew is typically served in. The dish is made by simmering a variety of fish, typically including white fish, shellfish, and squid, along with onions, garlic, tomatoes, and herbs, in a rich fish broth. The result is a flavorful, aromatic stew that is both hearty and satisfying.

Over time, Ciuppin became a popular dish in the coastal towns of Liguria, and it spread throughout Italy as people discovered its delicious flavor and comforting warmth. Today, it is a beloved dish in many Italian restaurants and homes, particularly in the Ligurian region where it originated.

While the recipe for Ciuppin can vary from region to region and from cook to cook, the dish remains a celebration of the simple, flavorful ingredients that are found in the waters off the coast of Liguria. It is a reminder of the deep connection between the people of the region and the sea, and of the rich culinary traditions that have been passed down through generations.

8 Testaroli – A gluten-gree pasta option

This is a type of pasta made with chickpea flour that’s similar to a pancake. It’s usually served with Pesto alla Genovese, or with a tomato-based sauce.

Testaroli is a traditional pasta dish from the Tuscany region of Italy, particularly in the Lunigiana area of the province of Massa-Carrara. It is a simple, yet flavorful pasta made from a batter of water, flour, and salt that is cooked on a hot, flat surface, and then cut into small squares.

The origins of Testaroli can be traced back to the ancient Etruscan civilization, who are believed to have used a similar cooking technique to make flatbreads. Over time, this technique was adapted to create a pasta-like dish that could be enjoyed with a variety of sauces and toppings.

The name “Testaroli” comes from the cooking vessel used to make the pasta, which is a flat, circular terra-cotta dish called a testo. The batter is poured onto the hot testo and cooked until it forms a thin, pancake-like sheet. The sheet is then cut into small squares, which are typically served with a simple tomato sauce, pesto, or other toppings such as cheese, vegetables, or meat.

Testaroli has long been a staple food in the Lunigiana area of Tuscany, and it remains a beloved dish throughout the region and beyond. While the recipe for Testaroli has remained relatively unchanged over the years, the dish continues to be a celebration of the simple, wholesome ingredients and rustic culinary traditions of Tuscany.

9 Sciacchetrà – Wine, but make it dessert!

This is a sweet dessert wine that’s made from dried grapes. It’s a perfect pairing with a plate of local cheeses, such as pecorino or Parmesan.

Sciacchetrà is a sweet dessert wine produced in the Cinque Terre region of Liguria, Italy. The name “Sciacchetrà” comes from the Ligurian word “sciaccà”, which means to press or crush, and refers to the way the grapes are traditionally pressed to extract the juice used to make the wine.

The origins of Sciacchetrà can be traced back to ancient times, when the Greeks and Romans first introduced grape growing to the region. Over time, the people of Liguria developed their own techniques for cultivating and harvesting grapes, and Sciacchetrà emerged as a unique, high-quality dessert wine.

The production of Sciacchetrà is a labor-intensive process, and it requires a great deal of skill and expertise on the part of the winemakers. The wine is made from a blend of local grape varieties, including Bosco, Vermentino, and Albarola, which are left to dry on the vine for several weeks before they are harvested. The grapes are then crushed and fermented slowly over several months, producing a rich, sweet wine with a high alcohol content.

Sciacchetrà has long been a beloved wine in the Cinque Terre region, where it is traditionally served with biscotti or other desserts. Over time, the wine has gained a wider following throughout Italy and beyond, and it is now a popular dessert wine in many countries around the world.

Today, Sciacchetrà is recognized as one of Italy’s most distinctive and high-quality dessert wines, and it remains a testament to the rich culinary traditions and cultural heritage of the Ligurian people.

10 Frito Misto – A bunch of fried stuff that is yummy!

Frito misto, which means “mixed fried” in Italian, is a dish that originated in the coastal region of Liguria, in northwest Italy, and is particularly associated with the Cinque Terre, a string of five picturesque fishing villages along the Ligurian coast.

The dish consists of a variety of seafood, such as shrimp, squid, anchovies, and small fish, that are dusted in flour, dipped in batter, and then deep-fried until crispy and golden brown. The result is a delicious and savory mixture of seafood that is served hot and often accompanied by lemon wedges and a simple dipping sauce made with mayonnaise and lemon juice.

The history of frito misto in the Cinque Terre can be traced back to the traditional fishing practices of the region, which relied heavily on the sea and its bounty. Fishermen would catch a variety of seafood and bring it back to shore to be cooked and eaten. Frying was a common way of cooking seafood, as it helped to preserve it and made it more flavorful and satisfying.

Over time, the dish became a popular regional specialty, and today it is a must-try for visitors to the Cinque Terre. Many local restaurants and street vendors offer their own take on frito misto, using the freshest seafood available and adding their own unique twists to the dish.

In recent years, frito misto has also gained popularity in other parts of Italy and beyond, as food lovers have discovered the delicious and addictive flavors of this simple yet satisfying dish.

11 Lemons – When life gives you lemons, make lemon liqueur

The history of lemons in Cinque Terre dates back to the 15th century when the Republic of Genoa, which ruled over the region, encouraged the cultivation of lemons as a means of boosting the local economy.

The rocky coastal terrain and steep hillsides of the Cinque Terre region were not suitable for growing many crops, but the lemon tree thrived in this environment. The farmers of the region began cultivating lemons on terraced hillsides, where they could be protected from the harsh sea winds.

Lemons from the Cinque Terre soon became famous throughout Italy and beyond for their unique flavor and aroma. They were prized for their high acidity, which made them ideal for use in cooking, as well as for their fragrant essential oils, which were used in perfumes and cosmetics.

The local farmers developed new techniques for cultivating lemons, including the use of terracing and the building of stone walls to protect the trees from the sea winds. They also developed new ways of processing and preserving the lemons, such as making limoncello, a popular liqueur made from the zest of the lemon.

Today, the cultivation of lemons remains an important part of the economy and culture of the Cinque Terre. The lemons are still grown on terraced hillsides, and the harvest is celebrated each year with the Lemon Festival, a colorful event that features music, dancing, and parades of decorated lemons.

Visitors to the Cinque Terre can sample the local lemons in a variety of dishes and drinks, including lemonade, lemon sorbet, and lemon-flavored seafood dishes. The lemon groves and terraced hillsides also provide a stunning backdrop for hiking and exploring the rugged coastal landscape of this beautiful region.

12 Polpo con Patate – Octopus and potatoes

Polpo con Patate, which translates to “octopus with potatoes,” is a classic Italian dish that originated in the coastal regions of Italy, particularly in the south, where fresh seafood is abundant. The dish is a simple yet flavorful combination of tender octopus and soft, buttery potatoes, usually boiled and then dressed with olive oil, garlic, and parsley.

The history of Polpo con Patate can be traced back to the ancient Greeks, who introduced the technique of boiling and marinating octopus to the Mediterranean region. Over time, this method of preparing octopus became popular in Italy, where it was often served as a simple and satisfying meal for fishermen and their families.

The addition of potatoes to the dish is a more recent development and is thought to have originated in the 19th century when potatoes became more widely available and affordable in Italy. The combination of potatoes and octopus proved to be a winning one, as the creamy texture of the potatoes provided the perfect complement to the tender and flavorful octopus.

Today, Polpo con Patate is a popular dish in many coastal regions of Italy, particularly in the south, where fresh octopus is abundant. The dish is often served as an appetizer or a main course and is a staple of traditional Italian cuisine.

Overall, the history of Polpo con Patate reflects the rich culinary heritage of Italy, which has been shaped by the country’s geography, climate, and cultural traditions. The dish is a testament to the creativity and resourcefulness of Italian cooks, who have been able to create delicious and satisfying meals from simple, locally sourced ingredients.

13 Mussels – More seafood!

Mussels have a long and rich history in Italian cuisine, dating back to the ancient Roman era. The Romans were known to consume large quantities of shellfish, including mussels, which were a cheap and plentiful source of protein.

During the Middle Ages, mussels became even more popular in Italy, particularly in the coastal regions, where they were easily caught and widely available. Mussels were often cooked in a variety of ways, including boiling, frying, and grilling, and were frequently served with pasta or rice dishes.

In the 19th and early 20th centuries, mussels continued to be a popular food in Italy, and their popularity spread to other parts of Europe and North America. Mussels were often served in seafood stews, soups, and chowders, and were a staple of many Italian-American restaurants.

Today, mussels remain a popular ingredient in Italian cuisine, particularly in the coastal regions of the country, where they are often served in traditional dishes like Spaghetti alle Vongole, a dish of spaghetti with clams and garlic, and Cozze alla Tarantina, a spicy dish of mussels in tomato sauce.

In addition to their delicious taste, mussels are also a healthy and sustainable food choice, as they are low in fat and high in protein and other essential nutrients. Many Italian restaurants now offer mussels that are sourced from sustainable fisheries, which helps to protect the environment and support local fishing communities.

Overall, the history of mussels in Italy reflects the rich culinary heritage of the country, which has been shaped by its geography, climate, and cultural traditions. Mussels continue to be a beloved ingredient in Italian cuisine, and their popularity shows no signs of waning anytime soon.

14 Tegame alla Vernazza – All the things!

Tegame alla Vernazza is a traditional Italian dish that originated in the village of Vernazza, one of the 5 villages. The dish is a savory and satisfying combination of potatoes, green beans, and anchovies, all cooked together in a rich tomato sauce and topped with a crispy breadcrumb and garlic mixture.

The history of Tegame alla Vernazza can be traced back to the 16th century, when anchovies and other small fish were a staple of the local diet in the coastal regions of Liguria. The dish was traditionally made by fishermen who would cook the anchovies and other ingredients in a terracotta dish called a tegame, which gave the dish its name.

Over time, the dish became popular throughout the Cinque Terre region and beyond, and it is now a beloved specialty of Ligurian cuisine. The dish is typically served as a main course or a side dish and is often accompanied by a glass of local wine, such as a crisp white Vermentino or a light red Rossese di Dolceacqua.

Today, Tegame alla Vernazza remains an important part of the culinary heritage of Liguria, and it is often served in local restaurants and at festivals and other special events. The dish is a testament to the region’s rich culinary traditions and its strong connection to the sea and the local landscape.

Overall, the history of Tegame alla Vernazza reflects the unique cultural and culinary traditions of Liguria and the Cinque Terre region, which have been shaped by the region’s geography, climate, and cultural heritage. The dish is a delicious and satisfying representation of the rich culinary heritage of Italy.

15 Cannoli – Tube of deliciousness!

Cannoli, the iconic Italian pastry filled with sweet ricotta cheese, has a long and storied history that stretches back to the Arab occupation of Sicily in the 9th century. The origin of the word “cannoli” is derived from the Arabic word “qanawat,” which means “pipes” or “tubes,” likely in reference to the pastry’s shape.

Cannoli were originally a sweet treat reserved for special occasions, such as weddings and religious holidays. The pastries were made by hand and filled with fresh ricotta cheese, often flavored with citrus zest or cinnamon.

Over time, cannoli became popular throughout Italy and beyond, and they began to be made in a variety of different flavors and styles. In the Cinque Terre region, cannoli are typically made with a crispy fried shell and filled with a sweetened ricotta cheese mixture that may also contain chopped nuts, chocolate chips, or candied fruit.

Today, cannoli remain a beloved dessert in Italy and are a common sight in bakeries and pastry shops throughout the country. In the Cinque Terre region, visitors can sample a variety of delicious cannoli from local bakeries and restaurants, often served with a dusting of powdered sugar and a sprinkle of chopped pistachios.

Overall, the history of cannoli in Cinque Terre reflects the rich culinary heritage of Italy, which has been shaped by centuries of cultural and culinary influences. The pastry is a delicious and iconic representation of the country’s passion for food and its commitment to using fresh, local ingredients to create amazing flavors and unforgettable culinary experiences.

16 Gelato – Of course!

Italy is famous for its gelato, and Cinque Terre is no exception. There are many gelato shops in the area that serve delicious, creamy gelato in a variety of flavors.

Gelato is a popular frozen dessert that originated in Italy, and its history can be traced back to ancient times. The first known references to frozen desserts in Italy date back to the Roman Empire, when the emperor Nero is said to have enjoyed a frozen dessert made with snow, honey, and fruit.

Over time, Italian cooks developed new techniques for making frozen desserts, including gelato. The first gelato shops are believed to have opened in Italy in the 16th century, and by the 18th century, gelato had become a popular dessert throughout the country.

Gelato is made from a base of milk, sugar, and flavorings, such as fruit purees or chocolate, and it is churned at a slower speed than traditional ice cream, which results in a denser, creamier texture. The use of natural ingredients and the slower churning process are two of the key factors that distinguish gelato from other frozen desserts.

In the early 20th century, gelato became increasingly popular outside of Italy, and it was brought to the United States and other countries by Italian immigrants. Today, gelato is enjoyed around the world, and it remains a beloved dessert in Italy, where it is often served in small cups or cones and enjoyed as a refreshing treat on a hot summer day.

The art of making gelato has been passed down through generations of Italian families and artisans, and it remains a testament to the rich culinary traditions and cultural heritage of Italy.

You can learn more about how to pick the best gelato in Italy.

17 Pizza – A given anywhere in Italy!

The history of pizza in Italy is a long and fascinating one that spans centuries. The origins of pizza can be traced back to ancient civilizations such as the Greeks and Egyptians, who ate flatbreads topped with various ingredients. However, the modern pizza as we know it today originated in Naples, Italy in the 18th century.

At the time, the people of Naples were poor and needed a cheap and filling food to sustain them. Pizza, which consisted of a flatbread topped with tomatoes, cheese, and other ingredients, fit the bill perfectly. It was sold by street vendors and quickly became a popular food among the working-class Neapolitans.

As pizza gained popularity, it spread to other parts of Italy and eventually to the rest of the world. In the late 19th century, Italian immigrants brought pizza to the United States, where it quickly became a popular food.

Over the years, pizza has evolved into many different variations, with different toppings, sauces, and crusts. In Italy, there are two main types of pizza: Neapolitan pizza, which is made with San Marzano tomatoes, mozzarella cheese, and fresh basil, and Roman pizza, which has a thin and crispy crust.

Today, pizza is one of the most popular foods in the world, with countless variations and toppings. However, the simple tomato and cheese pizza, which originated in Naples, remains a classic and beloved dish in Italy and beyond.

I hope this Cinque Terre food guide has been helpful to you and that you’ll be able to find some incredible eats during your time there! Try not to get too hung up on where you’ll be eating. There are so many great restaurants. Don’t feel like you can only visit the top 5. Sometimes lesser-known places might surprise you! Be spontaneous and don’t be afraid to pop into a shop that smells good or that catches your eye. You never know what you might find!