PDO Riviera Ligure olive oil will be coming to the beautiful medieval village of Finalborgo, which again this year hosts the three-day event dedicated to agrifood products of Liguria, the Ligurian Agrifood Fair, scheduled to take place from Friday, March 15th to Sunday, March 17th. The venue for the event is the monumental complex of Santa Caterina, where historical local lords, the Del Carretto, had wanted to erect a convent that has always been a treasure trove of art, beauty and devotion.
The Consortium will treat visitors to a playful and fun Game of PDO Riviera Ligure olive oil in “open space”. A good opportunity for children to play and learn something about the history, qualities and merits of PDO Riviera Ligure extra-virgin olive oil. To sum it up in a few words, an exercise in nutritional education. 
Pdo Riviera Ligure will also be starring in the kitchen, with two events in the Show Cooking area on the first floor of the Oratory de’ Disciplinanti.
Friday, March 14 at 5:30 p.m., Associazione Tartufai and the Province of Imperia will be presenting Ligurian truffles: a product to promote. The black Ligurian truffle will be “marrying” the cuisine of Ponente, with PDO Riviera Ligure olive oil as witness, promoting knowledge of “Tartufi di Liguria” (a local production chain with more than 15 operators who have already begun truffle-growing) and its combination with typical products and traditional recipes. The event will include an illustration and tasting of some dishes prepared especially for the occasion.
Ligurian black truffle sauce and olive oil PDO served on homemade toasted bread, – marinated cod with black truffle and Provençal sauce with extra virgin oil PDO Riviera Ligure, spring shoots and truffle petals, truffle potato boat with Alpine fondue and black truffle of Liguria, with its oar.
Moreover, thanks to the partnership with the Chamber of Commerce of Savona, chefs of the Associazione Cuochi di Savona will prepare a few recipes with olive oil PDO Riviera Ligure – Chestnut lasagna “Gabbiane” with fondue of Sora, spiny artichokes of Albenga with sprinkles of black truffle of Valbormida, – fried poached eggs with marinated violet asparagus noodles and beef heart cruditée, – Light local soused Zerri,- Tender junket of our valleys, crispy amarettos of Sassello and flambée apricots of Valleggia, – clouds of spiny artichokes from Albenga with Chutn in brew of chinotto from Savona,-Anchovies stuffed with fragrances of Liguria, Junket cappuccino and fresh cheeses of the valleys with cruditée of Zucchini trumpets and truffle flakes,- bread dumplings and taggiasca olives with sundried tomato pesto and scalded anchovies with lemon,- Sablée with brew of chinotto from Savona and chocolate, meringue au gratin and apricot coulis,-Cheesecake with junket and tender chestnuts, Sassello amarettos and jelly of Savona apricots.
It’s fashionable (and a lot) to talk about extra virgin olive oil PDO Riviera Ligure in Finalborgo, the heart of the ancient state in Finale that for many years enjoyed independence. From Del Carretto to Spain during the 17th century, with a wary Republic of Genoa finally achieving independence in the 18th century, though for a short while. The paleo-botanist study carried out between1997 and 2001, with the participation of Mr. Daniele Arobba of the Civic Museum of Finale, focused precisely on these archaeological sites in the centre, including piazza Santa Caterina. Traces have been found of the expansion of the olive tree around Finale from the 11th and 12th centuries and up to the 13th century. A precocious development within a highly varied and fertile agricultural landscape. It is no coincidence that the great Giorgio Gallesio was born here ( Finalborgo, May 23 1772 – ,30, 1839 ), buried among the great Italians in Santa Croce and Adviser to the French Government and the Savoy. Not surprisingly, the well-known Chabrol, French prefect of Montenotte, in his statistical volume has magnified the countryside of Finale, with its terraces and its crops which, “care after care,” give “fruits throughout the year without interruption”. The olive tree and olive oil are among these cultures and products. The Spaniards, who ruled over Finale in the seventeenth century, knew that well and, apart from finding an outlet to the sea for the Duchy of Milan, enjoyed Finale and its climate and oil, appalled by the condiments that many of them had perhaps “suffered” in the Flanders.
