As the train crosses what now is an imaginary border into Italy from France things appear different, there seems to be more chaos, less order - Bonjourno welcome to Italy – some people only think of Pizza & Pasta the food of Italy – there is so much more, food is the way of life, its regional, Italians will argue that even their village makes a certain dish in the most perfect way and will look down on another method!!

It was only 150 ago that Italy was truly unified from 27 different states into one country, this is why there is such diversity in the regional lifestyles, cooking, traditions & dialects.   

We are collected at the Taggia train station and whisked up into the hills of Liguria way above the town of Taggia with distance views of the Mediterranean and where flower growing is one of the most important Ligurian businesses.  The mountain valleys are covered with basil, rosemary, thyme and marjoram that are the fragrance of Ligurian cuisine.   This region stretches from the French Border and runs along the coast all the way to La Spezia the end of the famous hill villages of "Cinque Terre."  Most Italians call Ligurians “The Scots of Italy”   this comes about because subsistence has always been difficult in Liguria, the sea is not generous in these parts and there is very little level soil for agriculture. Ligurians place fruits and vegetables at the centre of their eating priorities and eat little meat – they are healthy people, lots of exercise back and forwards up the hills and they live longer than other Italians who are on a par with Icelanders & the Japanese for the world's longest life expectancy.

Sue our host for a week is a fantastic cook, we have been here before, she treats us to all sorts of food she whips up, her house in the hills surrounded by olive trees and a small orchard. Sue presses her own olive oil that is so good I could just drink straight from the jug. There are homemade preserved lemons, pickled garlic, preserves the list goes on and on. We cook in an outdoor oven or a homemade brick BBQ. My favourite on the first evening, a delicious Parmagarno, the days that follow, meals just roll out like 5 star menus;  

Ø  A Taste of the South: Limoni di amalfi cotti al forno (Amalfi baked lemons) Lemons stuffed with mozzarella, anchovy, chilli and basil leaves, - My taste buds are exploding.

Ø  Torte Verdre: Spinach pie, Risotto ai porcini: Mushroom Risotto with Sage & Orange

Ø  Crespelle Ripiene: Spinach & Cheese Stuffed Pancakes, Fig, Prosciutto & Mint salad

Ø  Fritto di salvia a alici: Sage & Anchovy fritters (alias cockroaches LOL)

Ø  Ricotta fritta con piccolo insalta di pomodori : Fried ricotta with a little tomato salad

Ø  Insalata Caprese: tomato, mozzarella & basil

We visited San Marino market – my eyes boggled at all the fresh produce, olive oils, sun dried tomatoes, olives, fresh figs, courgettes, peppers, breads, berries oh and not to mention tomatoes and much, much more, touching , tasting & smelling everything. Oh la la I’m excited. The stall holders speaking with so much passion about their products and why they are the BEST!!! There is an organic section where we eye up black figs and just can’t resist buying them only to scoff them moments later, no chance of getting them back to the house. 

Has anyone seen Pascal I can’t find him anywhere and his togs are getting tighter by the day!! as I turn around I see him out of the corner of my eye lost in a big bowl of fresh Ricotta.