Ligurian food is arguably the best cooking on the Italian coast, and Finale Ligure is a good place to eat it. The cuisine is built around olive oil, fresh herbs, and the sea — lighter and more fragrant than the rich sauces of the north. Pesto, made with Genovese basil, pine nuts, and Ligurian olive oil, appears on almost every menu, tossed with trofie or trenette pasta. Pansoti — pasta filled with wild herbs and greens — is another local staple, typically dressed with a walnut sauce. For fish, look for sardines, anchovies, and salt cod prepared simply, often grilled or marinated.
Focaccia is the snack of the Riviera. The plain version, doused in olive oil, is eaten at all hours; the focaccia di Recco, stuffed with fresh stracchino cheese, is worth seeking out as a meal in itself.