The Albergo Ristorante Amici combines hospitality
with good cuisine. It is located in the historic borough of
Varese Ligure, in the province of La Spezia, 28 km from Sestri
Levante and 35 from Levanto and the Cinque Terre. Thanks to
its position, the Albergo Amici is an ideal starting point from
which to discover in peace the beauties of the coast and hinterland
of Eastern Liguria.
THE RESTAURANT
On the strength of two hundred years of experience, the Marcone
family pays special attention to t local gastronomic traditions
and the genuineness of ingredients, mainly chosen from small
local producers, especially those with organic farms, who are
quite numerous in the municipality of Varese Ligure, the heart
of what is known as “Organic Valley”.
The menu varies daily to guarantee the highest quality and freshness
by following the natural cycles of fruits and vegetables. A
constant presence is represented by the organic cheeses of the
Cooperativa Casearia cheese-making cooperative and by the meats
supplied by the Cooperativa Carni San Pietro Vara, organic meat
producers.
The wine list includes a choice of the finest Eastern Liguria
vintages, as well as Italy’s most renowned wines.
The spacious dining room can accommodate banquets as well as
moments of intimate conviviality.
Ravioli alla genovese: a classic among fresh pastas, filled
with meat and vegetables and served with “u tuccu”,
a meat sauce.
Corxetti: round-shaped fresh pasta stamped with geometric or
floral patterns. In the past, it was a dish for special occasions
and all important families had their own stamp.
Tomaselle: meat rolls filled with vegetables, served with mushrooms
or aromatic sauces.
Cima alla genovese: this dish, made famous by a song of the
Ligurian songwriter and singer Fabrizio de Andrè, is
made with the belly of veal, filled with meat, peas, beet tops
and seasoned with marjoram, the ever-present “erba persa”
of all Ligurian stuffings.
Stecchi and crocchini alla genovese: a traditional meat fry.
The stecchi are coated with a cream that becomes crisp in the
cooking. The crocchini are wrapped in wafers and may contain
brain.
Vegetable pies: Ligurian cuisine is rich in pies, from the best
known “Pasqualina” to baciocca, made with potatoes,
to beet pie.
Gobeletti: round-shaped pastries filled with marmalade.
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