The identity of a tourist destination is its territory. The context in which relationships happen.
Relationships between people and relationships between people and the landscape.
The community – both permanent and temporary residents – and the landscape make the territory what it is. They are its essence, transforming what we know as a tourist experience into a relationship.

#FINALETAKEAWAY – A piece of Finale Ligure in your home

Finale Ligure is present at the 2023 International Swiss Holiday Fair with a very special booth, where you can taste the local tradition live and take home a piece of its green essence: a small aromatic herb plant to care for and use in the kitchen, putting into practice a local recipe.

Share her story and your recipes on Instagram, using the mention @visitfinale and the hashtags #Finaletakeaway, #VisitFinaleLigure and become an official Finale Ligure Ambassador.

Discover the recipes



  • Flour – 150 g
  • Cold butter – 100 g
  • Grated parmesan – 60 g
  • 1 egg yolk
  • Dried thyme

Mix all the ingredients together, like when you prepare a pastry. Create the biscuits’ shapes with molds and bake them at 180 °C for 20 minutes.



  • Cold water – 750 g
  • Chickpea flour – 250 g
  • A pinch of salt
  • Savory

Place the ingredients in a saucepan with the addition of the aromatic herb. Beat with a whisk until all the lumps are removed.
Put it on the heat and mix until it comes away from the walls, like polenta.
Pour onto a baking tray and wait for it to cool.
At this point you can cut it and eat it seasoned with oil, lemon, pepper, and salt, or fry it.

Jerusalem Sage


  • ‘0’ flour – 175 g
  • Fresh brewer’s yeast – 5 g
  • Egg yolk
  • Water – 120 g
  • A pinch of salt
  • Seed oil for frying

Dissolve the brewer’s yeast in warm water. Add the egg yolk, followed by flour and salt. Mix with a whisk until you obtain a smooth batter. Cover with a cloth and leave to rise for approximately one hour.

Select the available ingredients to flavor the batter.



  • Fresh sage – 40 g
  • Parsley – 10 g
  • 7 nuts
  • 1 clove of garlic
  • Parmesan – 40 g
  • Extra-virgin olive oil – As needed

Mix all the ingredients with a blender or mortar.



  • Flour – 200 g
  • Dehydrated brewer’s yeast – 3 g
  • Sugar – 2 g
  • Warm water – 110 g
  • Butter – 50 g
  • Salt – 4 g
  • Rosemary

In a bowl, combine sugar, yeast, and warm water.
Add the flour and the herbs you picked. When mixed, add the butter (soft), then the rest until you obtain a dough. Cover it with a cloth and wait for it to double its volume.
Form a rectangle and cut into strips. Shape the breadsticks by stretching the dough with your hands. They should rest in a pan for about 30 minutes.
Preheat the oven at 200 °C for about 15 minutes.



  • Puffs
  • Water – 210 g
  • Salt – 4 g
  • Butter – 150 g
  • Flour – 150 g
  • Whole eggs – 300/320 g
  • Fresh marjoram
  • Zola cheese
  • Mascarpone cheese

For the cream, mix a spoonful of mascarpone cheese and the marjoram.

Place water, salt, butter, non-stick saucepan on the heat. As soon as it melts, add flour (all at once), until it becomes a sort of polenta.
Remove from heat.
Add, in three steps, the previously mixed eggs.
Fill the puffs with the mixture using a pastry bag.
Bake them in the oven, at 180 °C for 20 minutes.

the journey into the taste of ligurian tradition continues