The municipal denomination of Origin (De.Co) is a recognition that local authorities, municipalities, attribute to those agri-food and artisanal products particularly characteristic of their territory, considered in some way "typical" and historically linked to the place. The De.Co., therefore, demonstrates the local origin of the product, tells and fixes its composition and guarantees the ingredients to local producers and consumers; it therefore gives a recognized identity to a local territorial product by promoting and enhancing it.

Violet asparagus from Albenga

The Violet Asparagus of Albenga is a particularly valuable variety of Asparagus officinalis and its qualities are linked to the favorable microclimate and in particular to the sandy soil of the Albenga plain, the most suitable area for its cultivation. Its origin is due to a careful and meticulous selection by Albenganian farmers, who eliminated the less noble characteristics such as the bitter taste and the small diameter of the shoots, enhancing instead the intense purple color, the delicate taste, the large size of the shoots.

The Violet d'Albenga asparagus is a unique variety in the world. Its characteristics are in fact deeply linked to its genetic heritage which preserves its purity and guarantees its inimitability: possessing 40 chromosomes instead of 20 like all other asparagus, Violet cannot in fact cross with other varieties. It is above all to the table that this variety brings exclusive qualities. The Violet di Albenga asparagus is particularly prized for its soft and buttery texture, for its strong but delicate and slightly sweet taste and for the low fiber content that allows you to also use the white basal part of the shoot.

Spiny artichoke from Albenga

It is the variety, grown and conditioned in our city and throughout its plain, on the Savona and Imperia coast, also known as "Violetto Spinoso di Albenga" or "Violetto grosso di Albenga" and as one of "the 4 of Albenga "; together with the Trombetta courgette, the Cuore di Bue tomato and the Violet asparagus, in fact, it has become a typical production of the area and one of the main symbols of the Ingauna city.

The Spinoso di Albenga artichoke is characteristic for the consistency of the internal bracts (leaves), which are exceptionally tender, crunchy and sweet and this characteristic makes it an important ingredient for various recipes. The reference to the purple color is not accidental: it is in fact impossible to confuse it with other species of central and southern Italy, as well as for the conical shape of the flower head, for the external watercolor leaves of dark green with purple hues and the yellowish thorns that make it easily identifiable compared to other varieties of artichoke.

It can be eaten both raw and cooked. Less fibrous and with a more delicate flavor than its Sardinian cousin, it is particularly appreciated when raw in pinzimonio or in salads, while when cooked it can be used for the preparation of excellent sauces and risottos, or for the fillings of green cakes and omelettes.


In the Ligurian Riviera di Ponente it is easy to find a typical sweet commonly called "kiss" , but in Albenga we find a special one that has nothing to do with all the others: the " baxin " , a dry biscuit with an unmistakable flavor that is today considered the sweet symbol of the city of towers .

It is a very ancient dessert, already in the eighteenth century it was produced and sold by Ligurian Benedictine monks. The origin of baxin is lost in the past and it is interesting that they are the result of a chance, it seems that they were born from a recipe error of another similar dessert, around the end of the eighteenth century and therefore very difficult to imitate. The recipe was then handed down and sold several times. Baxin are prepared with few ingredients: they do not contain butter, eggs or preservatives and it is their simplicity that has made them famous .

Saleasca rabbit

The rabbit has become one of the symbolic dishes of the gastronomic tradition of Liguria. The origins of the recipe are closely linked to the peasant culture of the hills of the Ligurian hinterland of Ponente, especially between the provinces of Imperia and Savona. The scents and tastes of Liguria blend harmoniously in an ancient recipe, but given the great success it continues to enjoy even in the most renowned restaurants, one would say that we are faced with a timeless recipe.

And it is precisely in the Albenganian hinterland, precisely in the hamlet of Salea , that this recipe is perfected becoming a real tradition handed down from generation to generation and becoming the Sunday lunch dish. The characteristic elements of the Saleasca rabbit recipe are the Pigato d'Albenga , a wine characteristic of the area, used to blend the meat, the use of Cognac , the use of only three aromatic herbs , chilli pepper , the exclusion of onion. but, of course, what makes the difference is the cooking method and the pot that is used which must be strictly a terracotta saucepan that was used exclusively for the rabbit and was washed, after use, rinsing it only with water.

Meatloaf of Albenga

In almost all regions of Italy when we say "meatloaf" we usually speak of a dish made of minced meat with a cylindrical shape that is served hot by slicing it at the moment. In Liguria, on the other hand, a variant has made its way that has very little to do with the classic meat-based version, a rustic, light and genuine recipe based on a few, simple but substantial ingredients, the result of the ingenuity of Ligurian farmers who they stuffed it with what little they had in the pantry.

In Albenga the variant of the classic recipe is with Trombetta Zucchini , a typical vegetable that is grown exclusively in our plain, which replaces green beans. In addition to being very easy to prepare, it is excellent as a main course or side dish and is very good at room temperature. The Albenganese meatloaf is a dish of our peasant tradition, a poor dish, which the Albenganian farmers themselves ate as refreshment while working in the fields on summer days, where they cultivated the same vegetables that were then used to cook their lunch.