Local fresh fish is generally small in size and is served either fried, charcoal grilled, with potatoes or as a ciuppin soup. Ligurian anchovies are a highly prized dish, especially those coming from the Cinque Terre and Monterosso areas. They are easily recognized by their small size, hardly ever exceeding ten centimeters in length, and their color, the head and belly a silvery light gray with a dark blue-black back. These anchovies may be served in a variety of ways: raw with an olive oil and lemon dressing; with garlic and parsley; pan-cooked with potatoes; fried or better still, pickled. The bianchetti, anchovy and sardine fry fished in January and February, are a rare morsel indeed. They may be served either raw or dunked in boiling water and then dressed with just a few drops of olive oil and lemon or, as is more customary, mixed with flour and egg and fashioned into small fritters.
Last but by no means least, the wines: wine production on Liguria's typical terraced hill sides has a well established and long standing tradition. Sciacchetrà , a very particular sweet wine produced in the Cinque Terre district, is one of the best known Italian wines.