Food Wine - The Italian Riviera and Genoa: A Terroir Guide

Terroir [teh-RWAR] French. Literally terrain. Figuratively a sense of place. Originally associated with wine to denote special characteristics determined by geography, a more expansive use of the term expresses the way local influences-not only soil and climate, but culture, history, tradition, and individuals as well-are uniquely reflected in the character of a food or wine. This guide focuses on Liguria-and covers it in depth with an emphasis on understanding the local culture through its food. This is not an encyclopedic volume but a renowned food writer’s highly selective guide to Liguria’s authentic small eateries, culinary traditions, wine, wineries, food artisans, and gourmet shops. Recommendations center on where the locals eat. The book is also lavishly photographed, perfect for the armchair traveler. There is a glossary of food items and unusual specialties, as well as a typical Ligurian menu, detailed indexes, many sidebars, and a map.