3/28/09 - Saturday
We arrived by plane in Piza around 11:00 on Saturday morning and immediately caught a train from the airport to Piza Central where we caught another train to Levanto. Levanto is where we would reside for the first week. Two days at a B&B
called Villa Margherita and five days at Hotel called La Giada. Levanto is the first town north of the five Cinque Terre villages. We got into Levanto around 13:00 and took a catnap. We then headed into town for the evening meal and some local white wine. Forty eight hours of constant rain began that evening, but we had our poncho's and decided to hit the trails of Cinque Terre the next morning. The photos are of the B&B, bright yellow with orange roof in the center of the top photo, and two photo's of it's entrance below.
This dish is what is known asacciughe di Monterosso. These little guys are
just up my alley and are a local favorite. I had them at least five different ways; pickled, dried, breaded, salt cured and stuffed. They are served as as aperitivo before most late day meals. Yes they are anchovies. Seafood, fresh vegetables, pasta and white wine are the staples in this region.
We arrived by plane in Piza around 11:00 on Saturday morning and immediately caught a train from the airport to Piza Central where we caught another train to Levanto. Levanto is where we would reside for the first week. Two days at a B&B called Villa Margherita and five days at Hotel called La Giada. Levanto is the first town north of the five Cinque Terre villages. We got into Levanto around 13:00 and took a catnap. We then headed into town for the evening meal and some local white wine. Forty eight hours of constant rain began that evening, but we had our poncho's and decided to hit the trails of Cinque Terre the next morning. The photos are of the B&B, bright yellow with orange roof in the center of the top photo, and two photo's of it's entrance below.
This dish is what is known asacciughe di Monterosso. These little guys are just up my alley and are a local favorite. I had them at least five different ways; pickled, dried, breaded, salt cured and stuffed. They are served as as aperitivo before most late day meals. Yes they are anchovies. Seafood, fresh vegetables, pasta and white wine are the staples in this region.
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