Sanremo on a plate: 6 foods to try between songs

With their strong, authentic flavour, Sanremo-style anchovies are a tribute to the Ligurian Sea, particularly the Riviera di Ponente. This simple dish from the Ligurian culinary tradition began as a dish prepared for sailors, where the aroma of anchovies blends with vegetables and Ligurian extra virgin olive oil. Every bite offers an intense and comforting experience, reminiscent of leisurely lunches, shared meals and the authentic flavours of Ligurian seafood cuisine.

An ancient tradition deeply rooted in Sanremo, the sardenaira is a soft, fragrant flatbread that embodies the flavours of the Mediterranean. The leavened base is topped with tomato sauce, salted anchovies, Taggiasca olives, capers, garlic and a sprinkling of oregano, resulting in an intense, flavourful balance that explodes with the first bite.

Sanremo-style rabbit is a dish that embodies the spirit of the Ligurian hinterland and good company. Succulent and mouth-watering, it combines the delicate flavour of meat with the intense aromas of Taggiasca olives, walnuts and aromatic herbs such as thyme, bay leaf and rosemary. Every bite is a balance of warmth and depth, capable of creating an intimate and reassuring atmosphere, where tradition is transformed into a taste experience that engages all the senses.

Brandacujun is the essence of Ligurian simplicity: just a few ingredients, traditional methods and a truly surprising flavour. Stockfish, boiled potatoes and Taggiasca extra virgin olive oil come together in a dish that seamlessly combines the land and sea. A recipe that is simple only in appearance, reflecting the most authentic Ligurian cuisine, defined by balance, simplicity and authentic flavours.

Vegetables from the garden, including the delicate aroma of spring trombetta courgettes and winter artichokes, form the essence of the Sanremo-style green pie. Together with rice and wrapped in a thin pastry inspired by Pasqualina, it creates a simple and authentic savoury pie. Delicious both warm and cold, this versatile recipe is a true reflection of authentic Ligurian cuisine and is sure to satisfy your appetite at any time of day.

A soft, light cake with a delicate aroma and an appearance reminiscent of an explosion of flowers, the mimosa cake is named after the flower that symbolises Liguria and announces the arrival of spring along the coast. Created in Sanremo in 1962 by the creative pastry chef Adelmo Renzi, this speciality is made with sponge cake and custard cream, inspired by the city of flowers. An iconic dessert, steeped in the charm of a recipe that remains a secret.