CINQUE TERRE, A SIMPOSIO COOKBOOK

We can see beyond the throngs.

We can sit on a rock and read a poem by Eugenio Montale.

We can taste regional ingredients and understand why—and how—the local culinary culture was born.

We can still perceive beauty where others see only the ordinary—or fail to see at all.

Cinque Terre’s Simposio is an exploration of the five villages through their stories, people, food, and landscape.

Monterosso, Vernazza, Corniglia, Manarola, and Riomaggiore, with a visit to nearby Levanto. Poetry, wine, village memories, and recipes to bring part of the journey into your kitchen.

Inside Cinque Terre’s Simposio

• The villages: explorations of Riomaggiore, Monterosso, Vernazza, Manarola, and Corniglia, alongside Levanto.
• Eugenio Montale: Monterosso, poetry, and a personal reflection on the women he loved.
• Heydi of Possa: a conversation about wine, childhood harvests, belonging, and a Riomaggiore that no longer exists.
• Ligurian and local recipes: anchovies, pasta, fish soups, savory pies, and sauces.
• Seasonal traditions and ingredients: Calendimaggio, spring cooking, and fresh garlic.
• Olive oil: how to buy it, cook with it, and taste it.
• A cultural bucket list, photography, and remedies remembered from the nonni.

From the Villages to Your Kitchen

Acciughe di Monterosso, served as an aperitivo with olive oil and oregano.

Vernazza’s tiàn de anciue: layers of potatoes and anchovies, brightened by tomatoes and drowned in olive oil and white wine.

Ciuppin, a creamy concentration of fish, gusto, and aroma.

And then croxetti, pine nut sauce, pesto pasta with potatoes and green beans, torta di riso, and marò di fave.

Some preparations belong to individual villages; others place the journey within the wider Ligurian kitchen.

Take a Look Inside