Liguria and the Italian Riviera:
The Italian Riviera roughly stretches from the French-Italian border on the north-western coast through the arc of the Gulf of Genoa to the port of Lerici beyond La Spezia in Liguria. It can be split into two sections, the Riviera di Ponente and the Riviera di Levante, which are separated by the great seafaring city of Genoa. Here you can find some of the most spectacular sceneries Italy has to offer: golden beaches, medieval cliff-top villages with pastel-coloured houses framed by the dramatic backdrop of jewel-like seas on one side, the Alps Maritime and the Ligurian Apennines on the other. The amazing Gulf of Tigullio lies in the rugged Riviera di Levante, and stretches from Portofino to Sestri Levante. The Gulf is studded with charming towns and lovely landscapes like the picture-postcard fishing village of Portofino, on its own little promontory south of Genoa, or Sestri Levante, beloved by the Danish writer H.C. Andersen.
Chiavari and its surroundings:
Chiavari is the biggest town in the Gulf of Tigullio, on the Italian Riviera. It is situated near the mouth of the River Entella, in the centre of a fertile plain surrounded by mountains except on the southwest, where it comes down to the sea. In 2004, the town had approximately 28,000 inhabitants. The town, once famous for its shipbuilding industry, is a well-equipped tourist resort, with a large marina. From here, you can take the ferry to the Cinque Terre, Portofino and San Fruttuoso for a day trip. Chiavari boasts an impressive medieval centre with traditional porticoes, and hosts a lively brocantage & antiques fair every second Sunday of the month. The hills surrounding the town are covered with olive, lemon and orange trees, and are dotted with pastel coloured houses, churches and secluded, beautiful villages.
Eating tips:
Ligurian cooking is dense with flavours and aromas, resulting from combinations rather than mixtures. The chief element of Ligurian cooking is olive oil. The trattorias along the coast serve the typical fish soup called 'ciuppin' which is served in two dishes, one with a strong flavourful broth with thick bread, in the other the fish, shrimps, and octopus that contributed to the broth. Fruits of the sea are cooked simply with oil, parsley, garlic, pepper and white wine. Ligurians love vegetables and aromatic herbs. Zucchini, onions, eggplants, green peppers are all cooked in the oven, enriched with bread crumbs, cheese, and flavours of garlic and herbs, dominated by marjoram. Tomato sauce is practically ignored here, substituted by the strong flavor of 'pesto': made from basil, garlic, parmigiano, pecorino, pine nuts and sea salt, ground in a mortar and diluted with olive oil. Other typical dishes are Cappon Magro, torta Pasqualina, focaccia, cheese focaccia, farinata, and buridda.
Golf:
The nearest golf course lies in Rapallo (10 km away): Rapallo Golf & Tennis Club. Address: Via Mameli, 377, 16035 Rapallo (GE), Holes: 18; Metres: 5694, Par: 70; SSS: 70. Telephone: 39-0185-261777, Fax: 39-0185-261779. Founded in 1930. Open Year Round. Closed on Tuesdays. Private.
Other Activities:
scuba-diving, canoeing, go-karting, naturism, climbing, beach-volley, dancing
marks the location of the property in Genova
