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Digital Subscriptions > Italia! > Nov 2019 > Tastes of CINQUE TERRE


Mario Matassa brings us some of the best culinary delights from this beautiful stretch of the Ligurian coast – including some exquisite ways to cook fresh fish…

With its tiny bays, little ports and multicoloured houses, the Cinque Terre is a landscape image that stands among the finest Italy has to offer. This little stretch of Ligurian coastline is a haven for tourists, drawn to its warm climate and scenic beauty.

The climate is also central to the region’s cuisine. Fruit, vegetables and herbs grow well here. The salty sea breeze mingles with a bewildering and concentrated concoction of herbs, vines and lemon groves. And with yearround sunshine, plants not ordinarily seen north of the mezzogiorno thrive here.

Fresh and salt-preserved fish, especially sardines, fresh anchovies and salt cod, are used regularly in the kitchen. Homemade sauces, focaccia breads, pasta, vegetables and fresh fruit are the mainstays of the diet.

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About Italia!

We begin on the heel of Italy this month, where a return visit to Puglia is both a trip down memory lane and a voyage of discovery, exploring places like Ostuni, Locorotondo, Lecce and, of course, Alberobello. Venice after dark is our next adventure, when a night walk through the city reveals the ghostly secrets of days gone by. Hop on the Italian ‘Trans-Siberian Express’ for a journey through Abruzzo and Molise, and in this month of remembrance we pay tribute with the story of Monte Cassino, one of the Second World War’s most tragic battles.