Framura, art and nature

Framura is a gem of authentic multi-coloured and lively atmospheres: the fit choice of connoisseur tourists looking for the perfect balance of heritage, nature and enogastronomy.

Tigullio Gulf

Splendour and history between the Tigullio Gulf and the Cinque Terre

The section of the eastern Riviera between the Tigullio Gulf and the Cinque Terre boasts a moving and secluded kind of beauty, as well as a history rich in Medieval vicissitudes and feuds. The traces of this glorious past still show in the area’s abundance of religious, military and civilian architectures, embedded in a setting of high environmental quality. An array of tiny churches displays an abundance of Romanesque structures, 16th/17th baptismal font, paintings (from Luca Cambiaso to Bernardo Strozzi). 

Framura, sustainable is beautiful

The best way to reach Framura is by train, aboard one of the treni regionali of the Genoa-Pisa line. Out of the railway station (located in front of the Torsei beach) Framura welcomes slow travellers yearning to explore this stunning borgo and its surroundings: public transportation and bicycling are the fittest way to move around, not to forget healthy hiking along the hill trails leading to Deiva (westwards) and Bonassola (eastwards). A good way to reduce our ecological footprint, too.

Framura, a paradise for foodies.

Framura is a gem of authentic multi-coloured and lively atmospheres: the fit choice of connoisseur tourists looking for the perfect balance of heritage, nature and enogastronomy.

In fact, the village boasts an array of gourmet excellences. The area is included in the DOC Colline di Levanto – low terraced hills where bosco, albarola, vermentino, sangiovese (black berry) and ciliegiolo (black berry) are grown. White wines are fresh and Mediterranean, the perfect match of basil pesto, fish and crudités; red wines feature light body and slight fruit scents – the companions of çimme (cime) and raiêu a-ö töccö (ravioli with meat sauce). 

Local EVO is delicate yet more intense than the one produced in western Liguria (the realm of the taggiasca cultivar).

As for farming, the whole area provides citrus fruits, chestnuts, zucchini and onions, agriturismi offer fruit, eggs and honey.

As for fish, the catch of the day can include anchovy, seabass, gilded bream, tuna, greater amberjack, octopus, cuttlefish and more. Local cuisine is a Liguria festival, other stars including focacce, friscioi and cuculli fritters, savoury pies, minestrone or mandilli (veil-thin lasagne) with pesto , chick pea stews, rabbit, tripes, homemade cakes and excellent bread.

My English abstract of the article by Umberto Curti as published on Liguria Food  

Luisa Puppo

This is the fascinating world of tastes and crafts that LiguriabyLuisa discloses to foreign markets and buyers (tour operators, travel agencies, organizations, associations, food&wine dealers and import/export professionals....).

Would you like to know more? Contact me and detail your queries.