Ligurian cooking is light, fragrant, and almost vegetarian in character — built on olive oil, fresh herbs, pine nuts, and vegetables. Pesto is the star, but look out for trofie (hand-rolled pasta served with pesto), pansoti (pasta stuffed with wild greens), and farinata (a chickpea-flour pancake cooked in a wood-fired oven). Seafood runs to sardines, anchovies, and sea bass rather than lobster and prawns.
Sanremo's eating options range from simple trattorie in the lower old town to smarter restaurants on the seafront. Prices are generally reasonable by Riviera standards. For the best value, eat where the Italians eat: away from the promenade and into the side streets.