Liguria as we know is a land rich in geographical beauty and beyond, its agriculture produces some products of excellence of our Italian gastronomic table, which in turn have led to the creation of iconic dishes such as pesto. Today we want to talk about the best drinks that are produced in this region.
The Production Areas and Wines
Everyone has that romantic image of the vineyard: a big and old villa surrounded by the iconic land of grape trees. So, what a place is the true Italian vineyard? Starting from the eastern part of the country, i.e., from the Riviera di Levante, the first wine area you meet is the Colli di Luni, an area that extends to the Massa Carrara, in Tuscany. The most common white berried grape here is Vermentino, used both alone and to produce Colli di Luni Bianco, to which Trebbiano Toscano and other white berried grapes are added. Colli di Luni Rosso is instead produced with Sangiovese, Canaiolo Nero, Ciliegiolo, Pollera Nera and Cabernet Sauvignon.
The Cinque Terre take their name from the five towns that overlook the Ligurian Sea in the eastern part of the region in the province of La Spezia. The Cinque Terre landscape is among the most evocative that can be observed, with vineyards planted in steep and steep slopes, on terraces that slope down to the sea. The Cinque Terre wines are produced with the grapes of the Bosco, Albarola and Vermentino vines, from which dry white wines and the rare Sciacchetrà passito are obtained, produced with overripe grapes left to dry in airy rooms. Further west, the DOC areas of Val Polcevera and Tigullio are distinguished by wines produced with Bianchetta Genovese grape, the name by which Albarola is locally known. The Riviera di Ponente is characterized by the production of red wines, with grapes from the Rossese, Ormeasco (Dolcetto) and Ciliegiolo vines.
Drinks After a Meal
After wonderful meals, the desire for a good tonic to help digestion comes. In Italy there are several typical products of various locations in Liguria: Camatti and S. Maria del Monte.
The main ingredients of Camatti are flowers, herbs, aromatic and tonic roots such as cinchona and gentian which give it the characteristic bitter and mentholated notes that refresh the mouth at the end of the sip. It can be eaten at room temperature or hot with lemon zest, as I remember after the abundant Christmas lunches with the family. As the historic label says, Amaro Camatti “is useful for sea travel, indispensable for sportsmen, which revives, which heartens, also giving a sense of pleasant relief”.
There are 36 ingredients of Amaro Santa Maria al Monte, including spices, herbs, and flowers from all over the world, such as aloe, myrrh, absinthe, and cola nuts, according to the original recipe, should be left in cold infusion for two months to ensure that the noblest aromas are extracted. The intense, exotic aromas that characterize it and the tradition anchored in the past make Amaro Santa Maria al Monte a timeless drink, still appreciated and enjoyed by everyone, from the youngest to the oldest.