A Gourmet Journey from Nice to San Remo
The Riviera is where the Maritime Alps meet the Mediterranean Sea. The region spans the borders of France, Italy and Monaco, yet residents share a common
cuisine culture based on fresh seafood, mountain herbs and citrus products.
This book explores ancient stone towns and villages of this fabled coast. It introduces artisanal food producers dedicated to preserving ancient traditions. And it has over 100 recipes from this sun-drenched corner of the Mediterranean.
Seasonality and locality are central to the Riviera’s
gastronomic culture. Because land ownership is fragmented and the terrain is difficult to access, all food production
here is necessarily small-scale.
There is a close relationship between local producers and consumers. This book shows that on the Riviera, food is fresh, seasonal, and made by families who have worked this terraced coast for generations.
Photographs © Iggi Falcon