VAL MERULA

Magical Moments in the Valley of oil Mills, Olive Groves and ancient Villages

Come and join us on an excursion through the Merula Valley with its autumnal colours, fascinating nature, culture and history.

Like many other Ligurian valleys, the Merula valley is not very long and only takes up 15 km of the Savona Province. It takes its name from the Merula river which originates in the slopes of the Monte Aroso (818 m) near the Morra pass. It runs through the villages Testico and Stellanelle before joining the sea in Andora. Mountain ridges are the valleys’ natural borders to Imperia and the Lerrone valley.

The Merula valley is sheltered by the mountains and gentle slopes with the provincial road Valmerula crossing through it. The landscape is characterised by olive groves, oak trees, pine trees and wide meadows. Passionate bird watchers are attracted each year by the sheer variety of different birds in this area. The Merula valley is home to interesting cultural treasures such as village churches, mills and ancient villages. Many farmers have turned to agritourism and present their guests with many delicious home-grown delicacies. Some of the produce would be the excellent olive oil, artichokes, capers and local wines. A trip through the autumnal Merula valley will leave you with quite a few unforgettable culinary discoveries.

The Merula looks back over centuries of historic events greatly influencing the prosperity of the region. In the past it was a river with lively thoroughfare and one of the most important trading routes between Testico, Stellanello and Andora. Ancient boat traces found at the historic ten floor roman bridge reveal that the boats entered deep into the valley. Along the river the many small hamlets with olive oil mills and old wash houses are testimony to the active trading life on the Meluna where Olive oils, wines, chestnuts and fruits changed hands.

After the year 1400 the Merula became non navigable and to this day it is not quite clear if floodings changed the riverbed or if it was the debris caused by storms that up ended up in the river mouth. A vast area of the river changed into a swamp becoming a breeding ground for Malaria infections and bringing the busy years of trading to a halt. For centuries this change brought dark times over the people of the Merula valley. Many people died of Malaria, left their villages which then fell apart. The village Castello with its canal harbour was completely abandoned and is still oozing an almost mystical atmosphere to this day.

At the beginning of the 19th century the napoleon civil servant Gilbert Joseph Garspard Earl of Chabrol de Volvic, Prefect of the Department Montenotte began to take care of this devastated region. He noticed the rolling hills of Stellano and Andora with their fertile grounds, their olive trees, vineyards and low growing trees, perfectly suited for sheeps to graze on. Wheat, barley and legumes were planted and Chabrol discovered new trading opportunities. Chabrol decided to dry up the swamp to bring down the Malaria infections. Today the Merula valley is a quiet and idyllic place where the continuous efforts to dry up the swamp led to creating new room for life and growth. A new aera of prosperity and vitality entered the region and it is certainly worth a visit.

The ancient Villages of the Vale Merula

When exploring the Val Merula by bike, on foot or by car, you will come across many small, ancient villages along the river, each with their village squares, old churches and culinary delights, inviting you to pause and enjoy. Two of these villages with their unique panoramic views are certainly worth a visit:

“San Pietro del” Testico

The small village of Testico (named “San Pietro del Testico” by the Benedictine monks) perches on the ridge dividing the Lerrone and Merula valleys. Located at 470 m above sea level it was most likely settled by the Romans who built the “Castrum Testagi” taking advantage of its strategic location against invasions. The Benedictine monks also settled here to enjoy the scenic landscape, the sunshine, fresh air, olive cultivation and the charming atmosphere of an ancient village. Why not come for a visit?

To learn more about Testico, please follow this link:
https://www.comune.testico.sv.it

The legend of Andora and Stellanello

The town of Stellanello offers numerous opportunities for relaxing walks allowing you to gaze over the sea and allow your soul to unwind.

The town’s name derives from a legend: During a raid along the Ligurian coast, the Saracen prince Al Kadir saw the beautiful Andalora. He abducted her and tied her to the mast of his ship. Her fiancé, Stefanello searched everywhere for her, found the ship at night when it was anchored near Capo Mele. In despair, Stefanello tried to free Andalora but was discovered by the ships’ guards and killed. Overcome with grief over her beloved’s death and to escape from the hands of the Saracens, Andalora threw herself into the sea and died. In memory of the death of these two young lovers, the neighbouring towns were named Andora and Stellanello.

For more information on Stellanello, please follow this link:

https://www.comune.stellanello.sv.it

Oleander blossoms – as far as the eye could reach

Here, we embark on a journey back in time.

The Merula River significantly influenced the selection of crops cultivated around the valley. Due to frequent flooding, the farmers avoided planting right on the riverbanks to prevent the loss of their harvest.

It was here, between the stones and bends of the Merula where the oleander found its home. It colonised the banks with a sea of oleander bushes, giving the Val Merula its nickname “Valley of Oleanders”. During the summer months, the valley bursts into a spectacular display of white and pink, adorning the valley from top to bottom. A sight, so captivating that the English came all the way from Alassio to admire this spectacle.

However, the river’s frequent flooding posed danger to both land and people. So in the 1950-ies it was decided to dam the river and build an embankment. Further flooding was prevented but it also changed the conditions for the oleander, which eventually moved to settle elsewhere. The valley’s vibrant oleander blossoms became a thing of the past and only the residents of the valley and a few foreigners had the privilege to enjoy the sea of colours. When visiting the valley why not make a visit to the banks of the Merula – you may find traces of its historic charm.

The tradition of olive growing in the Merula Valley

Olive cultivation has forever been part of the tradition and life of the residents in the Merula Valley. Interestingly, the Merula River was considered a geographical boundary – or watershed- between the eastern region where cheap olive oil was produced and the western region, known for its high quality olive oil.

The difference between producing cheap olive oil and that of a very high standard lay in the production process.

When producing the cheap olive oil, the “Colombara” olives would fall naturally to the ground, absorbing the flavour of the soil before they were being collected. They were then piled up for a long time before being crushed, causing the olives to develop fouling pressure spots. To extract the oil, the crushed olive paste was placed in a copper kettle heated by fire and regularly stirred with a shovel. This way a substantial mass of thick oil was produced only suitable for factories and lacking in taste.

The high quality oil however was made from the “Taggiasca” variety. These olives were harvested with nets to avoid too much contact with the ground. The oil was then extracted using the cold pressing method, which does not alter the olives’ taste and preserves the sweetness of the olives. The cold pressing method also helps maintain the nutritional benefits and is now widely used with only a few places still sticking to the “Colombara” variety.

You can learn more about the history surrounding olives in the section “Culinary” in this Newsletter.

The cultural Heritage of the “Mulini e Frantoi” in the Val Merula

The many old mills and olive presses (in Ialian “mulini e frantori”) in the Merula Valley reflect the impact agriculture has had and still has on the history and economy of Savona.

The numerous “frantoi” dedicated exclusively to oil processing for the sought afer Taggiasca oil deserve a special mentioning. Large commercial oil mills and smaller family run ones all have a long history. There were times when nearly all families owned a “frantoio”, some smaller and some larger. Initially, heavy millstones were driven by sheer muscle force either by using animals or by hand to crush the olives. Later, waterpower was introduced on the mills and the water driven mills played a prominent role in processing the olives.

Over time, modern machines have improved the production process. Many regions such as the Val Merula, have maintained the traditional olive oil pressing practice. Visitors are often warmly invited to take a tour of the mills and learn about the old craft.

Agriciulture in the Val Merula was never just limited to monoculture. Historically, other farming in this region also included various grains, wine and various pulses. The wine from the Merula valley enjoyed an excellent reputation and though its cultivation it changed over time and has only recently made itself a prominent name. The mills, known as “mulini” were not only essential for olive oil production but also played a key role in grain milling.

Grain cultivation was deeply rooted in the valley’s tradition and even in times of war, efforts were made to ensure families had sufficient wheat. Many mills remained operational during difficult times, emphasising the resilience and continuity of the local agricultural tradition on the Merula valley. Initially, windmills powered the grain mills with millstones being put into motion using wind energy. They were built high up in the mountains and it took considerable effort to reach the mills with animals carrying the grains. They simply could not carry full loads up the very steep paths. Gradually wind power was replaced by water driven mills along the streams.

To this day there are remnants of the many windmills standing on the mountain ridges that are open to visitors. Two of those windmills are located on the hill north of Colla Micheri and on the summit south of Colla Micheri.

Water used to power the large and small mills from Stellanello all the way to the sea, was channelled through the so called “Bera”. It was a stone irrigation canal supported by arches and pillars directing the water to the mills. In parts, the Bera even ran underground. It stretched along the right side of the valley and was divided into three sections, each drawing water from a different source. A stretch of the Bora built in the 17th century is visible to this day as a raised section of ten arches above the old “Gumbasso” block giving us an impressive glimpse into how people used nature to their advantage and to achieve the best possible harvest.

ART AND CULTURE

Autumn – Liguria’s Museums invite you to exciting Exhibitions

The mild climate in Liguria offers many opportunities for outdoor leisure activities but also to visit one many Liguria’s museums. Why not discover the many fascinating exhibitions – for example

Giacomo-Doria Museum of Natural History in Genova

The fascinating Giacomo Doria Museum in Genova welcomes you. It is the city’s oldest museum, rich in history and home to priceless treasures of nature. Since its founding in 1867 this natural history museum has thrilled visitors from around the world with its four and a half million findings and specimen. Animals, fossils, plants and minerals from all corners of the world are carefully displayed. Explore the diverse world of nature displayed in 6000 impressive specimen across 23 rooms over two floors.

The exhibition starts on the ground floor where ten rooms showcase all mammalian orders. The central halls are particularly spectacular featuring stunning exhibits from paleontology and fascinating temporary exhibitions. On the first floor you’ll find six more rooms dedicated to other vertebrates: birds, reptiles, amphibians and fish.

Two rooms are dedicated to insects and other invertebrates with the so called ‘cell room’ impressing with a breathtaking three-dimensional reconstruction of a cell magnified 100,000 times. The Giacomo Doria Museum offers an unforgettable journey through the planet’s biodiversity. This museum is a must-see especially for children, teenagers, families and all nature lovers. Let yourself be enchanted by the diversity of life on our earth.

For more information on additional exhibitions, opening hours and tickets, please follow this link:
https://www.museidigenova.it/it/museo-di-storia-naturale-giacomo-doria-0

DOGE’S PALACE IN GENOVA

Berthe Morisot, the “Painter of Light”

October 11th 2024 to February 23rd 2025

Berthe Marie Pauline Morisot, born on 14th January 1841 in Bourges and deceased on March 2nd 1895 in Paris, was a prominent French Impressionist painter.

Thanks to her affluent family background she received private lessons in painting and drawing. In the 1860-ies she was a student of Camille Corot but chose to reject her teacher’s conventional style in favour of the impressionist artform.

She shared a special friendship with painter Edouard Manet who portrayed her several times between 1868 and 1874. Despite her closeness to Manet, Morisot consistently maintained her very own style marked by vibrant colours and strong graphic expression.

Together with a group of young artists who had turned away from the academy’s strict rules, Morisot regularly exhibited her work between 1874 and 1886 in Nadar’s photo studio in Paris. They sought to establish a new Impressionism style and drew attention with works by artists such as Claude Monet, Pierre-Auguste Renoir, Edgar Degas, Camille Pissaro, Alfred Sisley and Paul Cézanne and other artists rejected by the official salon.

The exhibition “Impression, Morisot” at the Doge’s Palace is the first major retrospective in Itlay focusing on the “Painter of Light”. Over 80 artworks are displayed in the historic rooms of the Doge’s Palace, including photographs and archive documents illuminating the career and private life of Berthe Morisot. The exhibition, curated by Marianne Mathieu, a recognized expert on Morisot’s work, also showcases the influence the artist’s stays on the Riviera had on her art.

For more information on opening hours and tickets, please visit:
https://palazzoducale.genova.it/mostra/impression-morisot/

CULINARY

Autumnal delicacies from Liguria

As mentioned at the beginning, in this chapter we would like to introduce you to the seasonal autumn specialities found here in Liguria.

Olive cultivation has come up frequently in this newsletter because olives have profoundly shaped the landscape and culture here in Liguria and remains a vital part of the local agriculture to this day. Autumn is the season of olive harvest and we will take a closer look at the olive cultivation in Liguria guiding you through the olive harvest whilst explaining the process. You will also discover the best spots for mushroom foraging, a typically Ligurian autumnal dish to cook at home and a culinary highlight at Agriturismo Pinocchio. Let us surprise you!

Olive cultivation – Good to know, this year will be a good year

Autumn in Liguria is also the time for the olive harvest. After three poor years mainly due to olive fly infestation and drought, this year’s production finally seems to achieve a rich harvest. The expected exceptional quality of this year’s harvest can be attributed to the perfectly balanced weather olive cultivation benefits from. The best harvest results are expected in regions at an elevation of around 400 metres above sea level. Olives in Liguria are cultivated at altitudes of up to 600 to 700 meters.

Thanks to the favourable conditions this year, the delicate blossom of the olive tree was able to develop and gradually spread from the coastal region further land inwards. These are the best conditions for producing the high quality extra virgin oil “Riviera Ligure”.

The forecast is optimistic for Liguria to regain its status as a region best suited to cultivate olives.

The History of the Taggiasca Olive

The Taggiasca olive originally comes from the town of Taeggia where for more than 1,500 years the majority of olive trees were of the Taggiasca variety.

The Taggiasca olive is wild, sometimes acidic yet authentic and is used to produce one of the finest extra virgin olive oils.

Through selective refining, the Benectine monks in Taggia developed a variety that was small, resistant to pests and weather, had an exceptional yield and was of outstanding quality. To ensure an abundant harvest on the rugged terrain, the monks created so called “fasce”. They cleared the hills, terraced and reinforced them with dry stone walls. These terraced cultivation areas made it much easier to grow olive trees and other crops allowing the Taggieasca olive to spread throughout western Liguria and shape the landscape.

How are olives harvested?

In autumn between October and November the olive farmers walk through their rows of olive trees on every day, cutting a small notch into the fruit with their thumb. On the day a drop of olive oil emerges from the fruit, it is time foo the olives to be beaten – or picked.

Nets are spread under the trees and the trees are „beaten“. Previously, long chestnut poles were used, causing the olives to fall in abundance, The seasonal „sciascieline“, young girls (mainly from Sassello, hence the nickname) came to collect the olives by hand. Today, mechanical systems for „beating“ are used that are gentler on the plants. The olives fall onto nylon nets and are placed in burlap bags and taken to the olive oil mill.

At the Oil Mill

At the oil mills the olives are being processed for multiple olive growers in line with their reservations. At the „Frantoio Nuvolone“ in Taggia, olives for up to 500 customers from local and neighbouring regions are being processed, always ensuring the olives are not mixed up. Customers wait for about an hour before they can return home with their freshly pressed olive oil.

But how is the olive turned into a high quality olive oil?

First, the olives in the burlap sacks are weighed at drop-off. Since not all oil mills used to have scales in the past, a special unit of measurement was used in Taggia. Olives were measured in “quarts,” an iron bucket 30.4 cm high and 31 cm in diameter. A quart holds around 12.5 kg of olives. When a bucket was full, excess olives were scraped off the top with a stick. Ten quarts (about 125 kg) made a “Gumbà,” the minimum amount of olives that could be taken to the mill. Today, these sacks are weighed in kilograms, containing between 25 and 30 kg per sack. One hundred kilograms of olives yield about 16 to 18 kg of oil.

In the heart of the mill, where the olives are also ground, they are first de-leafed, washed, and dried. Then, they are ready for processing. In a modern oil mill like the Frantoio Nuvolone, traditional techniques have been refined by modern machinery, significantly increasing oil yield and quality.

For the production of high quality olive oil, the cold processing methods is being used. Here, the olives are broken down using traditional grindstones and let to rest for 5 to 10 minutes. The crushing is then completed in the „finisher“. The process continues with kneading the past in the „malaxer“, which is an essential step that breaks the water-oil emulsion from pressing and brings together all droplets and larger drops of the harvested oil in a spiral movement whilst keeping the paste in motion. From the malaxer he paste goes to a centrifugal extractor which separates the solid from the liquid and removes all water. The solid residue (called „pomace“) is then reused for heating. Finally, the oil undergoes a final processing step in the centrifuge where any remaining water is removed.

At the end of the process the glowing oil with its fresh green aroma flows out of an aluminium tap and is poured with a funnel into a cannister. All this time the customer eagerly awaits his very own olive oil outside the mill.

The Olive Harvest Festival

Since 2001 the olive harvest festival has been held every year in Imperia. Around 200 oil producing family businesses participate to showcase their olive oil production. Thousands of visitors come to Imperia every year to celebrate the new oil, to enjoy and to buy Ligurian specialities offered throughout the town and its little alleyways and squares.

This year, „Olioliva“ will be held from November 8th at 9.00 am to Sunday 10th, 2024 and is looking forward to welcoming many visitors.

For more information on the olive harvest festival, please follow this link:
https://www.rivlig.camcom.gov.it/eventi/olioliva-2024-imperia

It’s the time for mushroom picking

The Ligurian hinterland provides ideal conditions for mushrooms; about 73% of Liguria’s area is covered in greenery, making it the Italian region with the highest forest index. Mushrooms are also a Ligurian specialty, eagerly picked—one only needs to know when and where to find each variety.

Autumn is the perfect season for mushroom picking, but the exact timing is more a question of intuition. Some say mushrooms are best found in the last quarter of the moon, while others swear by the crescent moon.

If you are not an expert, it’s wise to exercise caution. Compare your mushrooms with a guide, as edible types are often mistaken for poisonous ones.

Liguria has founded 34 mushroom-picking associations to ensure ethical mushroom picking and adequate trasporting of mushrooms. If you wish to pick mushrooms in these areas, you need a permit, similar to a fishing license.

Be sure to follow the rules set by these communities, as adherence is monitored. Non-compliance may result in fines, and your collected mushrooms may be confiscated. Here are some important guidelines:

• A maximum of 3 kg per day and per person
• No plastic bags or closed backpacks
• Do not enter the woods with rakes or hooks
• Clean mushrooms on-site with a knife for better spore distribution and preservation

Once you are properly equipped, it is time to find the mushrooms. Here are three regions recommended for mushroom picking:

1. The far west and the Ligurian Alps

The far west of Liguria on the border to France, is a fertile ground for mushrooms. It is said that the French are not keen on picking mushrooms, so you will find yourself mainly in the company of Italians.

When foraging the Ligurian Alps you are surrounded by the woods around Pigna and Castelvittorio, well known for its delicious „Turtun“. You can hike all the way to the Passo Muratone and from there to the Alta Via Monti Liguri, the highway of nature. Experience this fascinating region and feel inspired by the diversity of mushroms.

2. Argentina Valley

Discover the mysterious forests surrounding Triora – a natural treasure of beech and larch trees and alpine meadows. This is ideal terrain for various mushroom varieties. Explore the unique Gerbonte Forest on the way to Carmo Langan or Monte Ceppo. Enjoy the fragrant nature along the road to the Guardia Pass or follow the SP81 to the eagle’s nest, Realdo. If, against the odds you end up not finding any mushrooms, the breath taking view will more than make up for it.

3. Arroscia Valley

If you enjoy alternating between nature and medieval villages where you can enjoy a glass of Ormeasco, this is the place for you. The Arroscia Valley, located just behind Imperia between Piedmont and the province of Savona, is home to ancient forests like the one in Rezzo. Rezzo is a green village, adorned with slate worked on by medieval stonemasons, with an extraordinary beech forest to go walking and mushroom picking in. On the Alta Via dei Monti Liguri, you will reach Mendatica, the gateway to the mountains, where delicious drum mushrooms grow in the surrounding meadows.

To find out more about the magical places where to go mushroom picking, please follow this link:
https://lamialiguria.it/2024/10/9-luoghi-dove-cercare-i-funghi/

Recipe to follow at home:

“Pasta e Fagioli” – the classic among Ligurian autumn recipes

Pasta and beans are a typical first course in the traditional Italian cuisine and basically consists of just that, pasta and beans. The result is a tasty and satisfying dish.

Ingredients:

• 150 g Ditalini pasta (or other small pasta)
• 1.5 l stock
• 50 ml white wine
• 650 g (net weight) fresh or cooked borlotti beans, soaked
• 200 g celery, carrots, onions
• 400 g tomatoes cut into cubes or tinned
• 1 spoon of tomato purré
• Salt,pepper
• 2 bay leaves (remove before serving)
• 1 twig of rosemary
• 2 garlic cloves
• 1 slice bacon (remove before serving)
• Parmesan cheese

Method:

Finely chop the onion and garlic

Clean and peel the carrots and chop into small cubes

Clean and chop the sellery into very small pieces

Put the beans into a sieve and drain. Wash and dry the herbs.

Gently heat 4 table spoons of olive oil in a pot and sweat the onions and garlic for 2-3 minutes. Add the carrots and celery and fry for some 3-4 minutes.

Add the tomatoes, white wine and half of the broth, let it come to the boil and add the beans and fresh herbs and simmer with the lid on for some 10 minutes.

After half of the cooking time, remove 1/3 of the beans with a slotted spoon. purée what is left in the pot and let it simmer with the bacon and bay leaves for another 10 minutes. Add the pasta and return the beans to the pot and let the pasta cook in the open pot. If it looks too thick, just add a little more broth. Add salt and pepper to the Pasta e fagliolo, pour into small bowls, scatter some parmesan cheese over it and serve.

Enjoy!

TERRA ITALIA Restaurant tip

Agri Restaurant Pinocchio

If you drive from Testico over the Ginestre Pass, you’ll reach the small hamlet of Vellego. It was here in 1980, that the story of the Pinocchio restaurant began. With years of experience in gastronomy, Nino and Sara decided to turn a country restaurant in Val Lerrone into a popular meeting spot. The focus was on traditional Italian cuisine, good service and a pleasant atmosphere. This strategy made Pinocchio increasingly popular both locally and further afield. Under the new management by Giandomenico in 2003 the cosy atmosphere remained but a breeze of change entered the kitchen. Traditional dishes were reinvented and themed evenings were introduced with meals served indoors and outdoors depending on the season.

Additionally, an old building some 100 metres away was recently renovated and now offers accommodation for up to six people. The two-storey building has bedrooms and bathrooms upstairs and a living area with kitchenette on the ground floor as well as reserved parking spaces. Set amidst an olive grove it offers peace and tranquility. Guests can enjoy a combination of lodging and restaurant dining or cook for themselves taking advantage of the apartment kitchen.

And now over to the delicious cuisine at Pinocchio: the flavours and aromas of the region greet you in every single creation on the Pinocchio menu.

The starters open up the palate with delicate prosciutto and a variety of Italian delicacies such as Carne Salada, Ligurian Cima and steamed gulf octopus. Home made pasta variations like “Ravioli de Buraxe”, potatoe gnocchi or Tagliatelle alla boscaiola are served as primi. Regional main courses vary with the seasons and delight with game dishes, chicken in curry sauce, roast beef and mixed grilled meats. All desserts at Pinocchio’s are home-made and culminate in a sweet finish with dishes such as tiramisu, fruit tarts and crema Catalan. Afterwards you can end your feast with a coffee and a house digestif.

Making a reservation is highly recommended as the restaurant is very popular and the two days it opens during the autumn and winter months are quickly booked up.

Winter opening times Restaurant Pinocchio from October:
Saturday : 19.30 – 22.30
Sunday. : 12.30 – 15.30

Piazza Giardino, 70 Fraz.: Vellego 17033 Casanova Lerrone SV – Italia
+39 0182.74168 – +39 334.1582634

info@agripinocchio.it
https://agripinocchio.it

SPORT AND LEISURE TIPS

Autumnal cycling tour in Liguria

Liguria offers a variety of first class cycling routes. For example you can follow the new 30 km Riviera dei Fiori from Imperia to Sanremo and experience the regions’ dramatic coastline during the autumn months. Or take on the sporting challenge of cycling the 24 km long Bric dei Monti.

Your efforts will be rewarded with a unique view over the sea. Exploring Testico or Garlenda, the Merula Valley, Casanova Lerrone or the connection from Albenga, Alassio and Laigueglia into the hinterland is a paradise for cyclists. Especially in the autumn a bike tour can turn into a feast for the senses. Vibrant colours, mild weather and earthy scents make for a true sensory experience. The landscape provides diverse impressions, from wide sea views beyond Imperia to colourful woodland, terraced olive groves, wild streams and many small villages where you can enjoy delicious regional treats while taking in the panoramic views.

For more tips on interesting excursions, please follow this link:
https://www.komoot.com/it-it/highlight/108881

42 km Sanremo Marathon on 1st December 2024

Some might wonder how you can run a marathon in December. In Liguria the mild climate makes it possible. The 42 kilometre and 195 metres Sanremo Marathon runs right along the coast and is one of the most beautiful running routes in Italy. The route of the 7th Sanremo Marathon takes runners from Sanremo through the City of Flowers and on the coastal path passing through the villages Arma die Taggia, Riva Ligure, Santo Stefano al Mare and Ospedaletti. The Sanremo Marathon is a big sporting event for all ages, offering three additional distances besides the 42 km: a 21 km competitive run, a 10 km non-competitive run and a family run for adults and children. As in previous years, the race organizers look forward to a beautiful day with sunshine, sports and many participants.

For more information and registrations, please follow this link:
https://www.sanremomarathon.it

Autumn Sailing – Regattas in Liguria

Liguria is never short of wind and so the many autumn regattas taking place on the coast of Liguria guarantee lots of excitement.

Here is a small selection of the most important competitions of various classifications:

Poggi-Cup

On Saturday, October 26th and Sunday October 27th the classic regatta for 420 and ILCA dinghy class takes place in the waters off Genova and closes the YCI sports season in style.

Autumn Sails Trophy 2024

From Friday 1st to Sunday 3rd November 2024 the Club del Mare of Diano Marina organises a stunning regatta for boats of the optimist Div A and B class on the Riviera di Ponente.

Cape 31 European Championship 2024

The Cape is a 31 ft high speed boat designed for One-Design and Sub Rating races. The concept came from Lord Irvine Laidlaw, designed by Mark Mills and built by a specialised shipyard in Cape Town. The Sanremo Yacht Club celebrates its features during the Cape 31 European Championship running from 7th – 10th November 2024.

Dragon Winter Series, Leg 1 and Leg 2

The Dragone is the most popular One-Design racing boat in the world.

Designed by Johan Anker in 1909, it can look back on its history stretching over 80 years. The big Dragon winter series leg 1 and leg 2 run from 22nd to 24th November and then from 13th to 15th December in Sanremo. The challenges posed by the waves of the Ligurian sea are carried on with the two legs from 10th to 12th January and 7th – 9th February. The International Dragon Cup is expected to be held on 20th and 23rd March.

Autumn in Regatta + Gorilla Gang Cup & Stateri Trophy –
West Liguria Championship

On Saturday 30th November and Sunday 1st December this year’s Gorilla Gang Cup takes place in the waters of the Riviera dei Flori between Ventimiglia and Sanremo. This is a regatta meant to introduce young people to the sea before winter sets in.

For more information on the Autumn Regattas in Liguria, please follow this link:
https://lamialiguria.it/eventi/regate-autunno-liguria/

EVENTS

THE AUTUMN The tree – Theatre of San Lorenzo al Mare

For autumn 2024 the small theatre under the directorship of Franco La Sacra has planned a series of 6 shows running from 9th November to 6th December and featuring excellent actors.

Inside the theatre in San Lorenzo al Mare there really is a tree, which supports all scenes, listens, joins in and analyses.

For more information on the program, tickets and pricing, please follow this link:
https://lamialiguria.it/eventi/rassegna-autunno-teatro-albero/

Imperia nel Gusto – Taste Experiences on the the Expo Salso from 29th November to 1st December 2024

As part of the fair Expo Salso in Calata Anselmi (Imperia) you can get to know the excellence of Ligurian produce and the local cuisine. Imperia nel Gusto invites you on a journey with fantastic food, delicious wines all coming from local producers.

Why not drop in and enjoy yourself.

For more information please follow this link:
https://www.imperiaexperience.it/it/eventi/evento.html?id=1641292:imperia-nel-gusto

Further information on events, excursions and tip for Liguria are constantly updated and can be found on these two portals:

and always updated at