Pesto was born next door: anchovies, focaccia, and seafood cones eaten on a harbor wall.
Explore → Get Early AccessEat vertical Liguria — anchovies five ways, trofie al pesto in its homeland, farinata hot from wood ovens, and lemon everything — best standing at friggitorie windows with a paper cone of fried seafood while the ferry unloads.
This is pesto's home coast: Ligurian basil, local oil, and pine nuts pounded cold — and the terraces' anchovy-and-wine economy fed the villages for a millennium before a single restaurant table appeared.
Order 'tegame alla vernazzana' in Vernazza — anchovies baked with potatoes and tomatoes, the village's signature — and drink the white Cinque Terre DOC with it; the terraces you hiked past made it. The paper cone of fritto misto is legally required to be eaten with sea view (it isn't, but it should be).
The Blue Trail: the classic coastal path linking all five villages, cards, closures, and all.
Trains every few minutes, ferries with the best views, and why you should never, ever bring…
Vineyard terraces tumbling to a swimming cove: and the view that launched a thousand screensavers.
Heroic viticulture: terraced vineyards a thousand years old, and the rare sciacchetrà dessert wine.
The quiet one: high on its cliff, 382 steps from the station, and blissfully calmer than…
The postcard: a natural harbor, a castle tower, and the most photographed piazza on the Ligurian…
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