The intense taste of Liguria should be relished slowly, exploring coast and entroterra in their every recess and nook.
Time has topped throughout the region’s borghi. Levanto, for instance, is a Medieval casket, a treasure trove of architectures (the church of Sant’Andrea is a black and white jewel complete with stunning rose window and art masterpieces), winding creuze and glimmering sea, humming its perennial song in the clear air.
The last years have seen the blossoming of water sports such as surfing and diving, too. Enthusiast divers find their joy in the seabed of Punta Mesco, a magic promontory on the border with Monterosso that has been celebrated by the verses of poet Eugenio Montale, the 20th century bard of this corner of Mediterraneity.

Stroll around a maze of carruggi and ancient docks (Levanto was a Medieval port-emporium) and fall under the spell of an astounding cultural gem: the parish church devoted to Sant’Andrea boasts a black and white striped façade with a stunning rose window and a five-aisle interior protecting art masterpieces (marble, wood, paintings and jewellery).
Time runs smoothly in Levanto, which – in fact – belongs to the “città slow” circuit, a celebration of quality of life.
Streets, noble palaces and architectures area constant invitation to the most rewarding of experiences, a medley of sea, nature, culture and enogastronomy. Turn your back to the coast for an immersion into the charm of secluded hamlets, sprinkled with agriturismi and trattorie.
Two ancient salt routes still reach Pontremoli (Lunigiana) to the east and the province of Piacenza to the west.
Vineyards and olive groves generously offer the miracle of scenting wines and velvety extravirgins.
The area is also known for its first-class products and recipes: anchovies, mussels, vegetable savoury pies and cappon magro, a stunning sea mosaic you are strongly recommended to taste.
Gourmet travellers will surely take part to the Mangialonga, an itinerant event that (each year) explores the hidden corners of Levanto: the miss-not of miss-nots is represented by the gattafuin, ravioli filled with herbs, cheese, ricotta, eggs, onion, and fried – a token of a cuisine du terroir that has mastered through time the art of creativity and simplicity.