A Taste of Liguria: Italian Spring/Summer Food at Its Finest
Al Fresco Food Ideas For Brighter Days
When the sun sits high and the evenings stretch out, the Italian spirit gravitates towards the coast. Specifically, to Liguria—the "Italian Riviera." This slender crescent of land, tucked between the Alps and the Mediterranean Sea, offers a cuisine that is arguably the most refreshing in all of Italy.
Ligurian food is defined by the sea breeze, the steep coastal cliffs, and a "lightness of touch" that makes it the perfect inspiration for al fresco dining. This summer, Carluccio's invites you to bring the terraces of Portofino to your own garden or nearby green space with a selection of authentic treasures from our Italian deli.
The Art of the Ligurian Aperitivo
In Liguria, dining is rarely about heavy courses. It is about lighter sharing food—an assortment of antipasti that encourages conversation and a slower pace of life. At the heart of this experience is the Taggiasca olive, a small, dark, and punchy fruit that grows only in this specific microclimate.
To create the ultimate summer sharing board, start with the crunch of Ciappe Liguri. These traditional flatbreads are hand-stretched and baked until crisp, providing the perfect canvas for our coastal flavours.
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The Toppings: Layer your Ciappe with our Bruschetta Ligure. A vibrant blend of sun-ripened tomatoes, peppers, and olives, it captures the essence of a Mediterranean garden in a single jar.
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The Savoury Punch: For those who crave depth, our Battuto di Olive (Taggiasca Olive Tapenade) offers an intense, salty richness that pairs beautifully with a chilled glass of Vermentino.
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The Purist’s Choice: No board is complete without Pitted Taggiasca Olives. These are the crown jewels of the region—small in size but immense in buttery, nutty flavour.
Liquid Gold: Colline sul Mare
If Liguria had a signature scent, it would be the aroma of our Colline sul Mare Extra Virgin Olive Oil.
Taking its name from the "Hills by the Sea," this oil is sourced from groves perched 400 metres above sea level in the Province of Imperia. Because the trees are cooled by sea breezes and grown on steep, sun-drenched terraces, the oil they produce is exceptionally elegant.
Cold-pressed from 100% Taggiasca olives, Colline sul Mare reveals a stunning golden hue. On the palate, it is smooth and sweet with delicate notes of almond and pine nut.
How to use it : This is a finishing oil in its purest form. To respect its delicate profile, use it raw. Drizzle it over grilled sea bass, whisk it into a light lemon dressing for a vegetable salad, or simply serve it in a shallow bowl with a pinch of sea salt for dipping your Ciappe.
Setting the Scene for Al Fresco Dining
The secret to a truly Italian summer meal isn't just the food; it's the environment. Al fresco dining should feel effortless.
Keep your table simple—linen napkins, a few sprigs of fresh basil in a jar, and plenty of small plates. By serving a variety of Ligurian antipasti, you allow your guests to graze at their leisure, ensuring the host spends less time in the kitchen and more time under the sun.
