What to eat in Ventimiglia
There Pisciadella it is part of the large family of pizzas and focaccias. But woe to call it pizza or red focaccia: pisciadela is the result of an ancient tradition of Ventimiglia that has been handed down from generation to generation.
This dish, similar to the Sardenaira di Bordighera, is a focaccia with a rich tomato sauce prepared with onions and extra virgin olive oil, garnished with garlic, olives, anchovies, capers and a sprinkling of oregano.
In the past, the Pisciadela was prepared daily by all the families and cooked in the common wood-burning ovens: each hamlet had one and some are still in existence. He was always present during village festivals and workers’ packed lunches.
Today pisciadela can be found in all the best bakeries and typical restaurants in the city.
La Pisciadela is part of the Deco of the city. The quality certification that attests its provenance and origin.
There Castagnola it is a dessert of nineteenth-century origin that originated from the imagination of Popular Cuisine: it was born to replace and imitate the most refined marron glacé that only the richest families could afford.
Despite the name it does not contain chestnuts or chestnut flour.
The name derives only from the shape of the color reminiscent of the chestnut.
The dough of this traditional dessert contains cocoa, chocolate, coffee and various spices such as cinnamon, cloves and orange flower water. In the original recipe there are no animal or vegetable fats.
Angela Castagnola Estathé enhanced by the Deco brand.
Many of the restaurants in Ventimiglia can easily be considered among the best in Liguria. Surely fish cuisine is the predominant one.
However, there are some small, lesser-known specialties that are steeped in the history of tradition. Now here are some tips for you:
- Brandacujun: a cream of stockfish creamed with potatoes, garlic, parsley and extra virgin olive oil;
- La Turta de Lurè: typical local dessert that recalls panettone and is consumed at Christmas, Easter and the most important holidays;
- U Bernardu: a sweet that was once very popular and is a sweet bread with polenta that dates back to the sixteenth century;
- U Buiabasciu: an extraordinary local fish soup.