26 Jun CUCINA ITALIANA – “PORTARE IL CUORE A PORTOFINO”
The beauty and the good of the hills – PORTOFINO (GENOA), JUNE 2018 – La Cucina Italiana Magazine
The Ligurians do not fear slopes. They have tamed over time with dry stone walls that retain the “fasce” where the vine and the olive trees grew and produced fruit, vegetables and legumes. Then, a progressive abandonment has overlaid the seventy kilometers of trails until a group of young locals from Portofino took care of five hectares of the Park and began a recovery operation of those ancient terraces. Almost six years later, what started as an idea, became “La Portofinese“, an agricultural company that produces two craft beers from hops plants planted almost for fun, as well as honey and propolis from a small apiary, and that created a refreshment point at the top of the Valley of the Mill, which connects the mills that once brought water to the village. Whether you arrive on foot or aboard the poetic vehicle that climbs the mountain, at the Gassetta Mill you will eat a simple and local cuisine made with the products straight from their vegetable garden, km0.
… o aperitif at Faro?
(…) Then the sunset arrives, unique moment in Portofino, and to see it from the Lighthouse, on the open sea, Genoa on one side and La Spezia on the other, means not to lose a comma. The walk to get there is just enough to not make you feel guilty when, at the destination, you find on the spot the small bar run by La Portofinese with its products: focaccia, vegetable pie, olives and salami. But then, noblesse oblige, there is a wide range of Champagne also in miniature format and, if you wish, the possibility to privatize the vertiginous trampoline on the panorama for an exclusive aperitif. (…)a landscape that promises to remain intact with a revolutionary project of intelligent boas that derive energy from the movement of the waves…