Albenga, a connoisseur slow tourism destination in the Italian Riviera

Located in the province of Savona, Albenga is a friendly small town, renowned for its vegetables, aromatic herbs and historical centre (after Genoa, the second biggest ancient district in Liguria). Its recent branding image is a little stylized turtle, whose shell contains the town’s two medieval towers. Not an ordinary turtle, but an Emys, “biscia scursua” (barked snake in local dialect), endemic in Albenga,

The historical centre is a treasure chest encircled by medieval walls, complete with doors: Porta Molino, Porta Torlaro, Porta d’Arroscia and Porta del Pertugio. 

 

The ideal tour starts by the cathedral, dedicated to Saint Michael Archangel, sides the 5^th century Battistero, one of the most ancient of Christianity, passes by a multitude of palazzo – which narrate the tale of the protagonists of the past (Fieschi, Borea Ricci, Lengueglia, Costa Del Carretto to cite a few), former convents and museums (the Navale is dedicated to Roman ships, the Romano to tokens of imperial art – do not miss the stunning Blue Plate, the Diocesano to religious art and – last but not least -  the cosy Museo dell’olio e della civiltà Contadina, complete with oil mill and  set up by the Sommariva family tells the tale of olive oil).

 

The perfect destination for slow tourism enthusiasts, Albenga boasts several eateries which dot the historical centre and provide foodie delights of all sort, from crusty chick pea farinata to quality DOC wines (Pigato and Rossese are great picks), not to forget about sweet treats - the baxin (i.e. kisses) from Albenga, a secret recipe of the famiglia Bria.are a miss not.

Wineries provide a wealth of eno-treasures - pigato, vermentino, rossese di Campochiesa, granaccia or alicante – the perfect match of the local cookbook.

Rural excellences – the choice of starred chefs - feature spiny artichokes (at the same time tender and crisp), violet asparagus, cuore di bue (i.e. ox’s heart) heirloom tomatoes (fleshy, tasty, their skin extremely thin) and trumpet zucchini (enjoy them even raw).

 

 

My English abstract of the article as published on LiguriaFood

Luisa Puppo

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