The Slow Food Presidia of the Province of Imperia: A Journey Through Villages, Biodiversity and Authentic Flavours

Articolo del July 19, 2026. Pubblicato in CUISINE & FLAVOURS

The Province of Imperia is one of Italy's richest areas for agricultural biodiversity. Within just a few kilometres, the landscape changes dramatically—from olive groves overlooking the Mediterranean Sea to alpine pastures in the Ligurian Alps, passing through valleys where small-scale farmers continue to cultivate ancient crop varieties and raise native livestock breeds that were once at risk of disappearing. This extraordinary heritage is preserved through the work of the Slow Food Presidia. These are much more than exceptional local products—they represent centuries of history, unique landscapes and living traditions kept alive by passionate farmers, shepherds and artisan producers. For anyone visiting the Riviera dei Fiori, discovering the Slow Food Presidia means experiencing the most authentic side of the region, far from the busiest tourist routes and deeply connected to its cultural roots.

Vallebona Bitter Orange Blossom Water

Until the mid-twentieth century, the village of Vallebona was one of the leading producers of orange blossom water and essential oils used in the perfume industry, thanks in part to its proximity to Grasse, the world capital of perfume. In 1856, the Guglielmi family established a distillery that remained a reference point for this traditional craft for more than a century. After many years of decline, both the distillation process and the cultivation of bitter orange trees on the village's terraced hillsides have been successfully revived. Today, orange blossom water is used to flavour traditional Ligurian desserts, ice cream, creams and biscuits. Visiting the distillery during the blooming season, between late April and May, offers one of the most fragrant experiences on the Riviera dei Fiori.

The Violet Artichoke of Perinaldo

At elevations between 400 and 600 metres, on the hills surrounding Perinaldo, grows an artichoke found almost nowhere else in Italy. According to local tradition, it was introduced from nearby Provence during the Napoleonic era. Over time, it adapted perfectly to Perinaldo's unique microclimate, becoming a distinctive variety that is thornless, exceptionally tender and almost entirely free of the fibrous inner choke, making it delicious even when eaten raw. It often grows alongside ancient dry-stone walls, tolerates drought remarkably well and requires very few treatments. Every spring, the village celebrates this unique product with a gastronomic festival pairing the artichoke with Taggiasca extra virgin olive oil. It is the perfect opportunity to visit Perinaldo, known as the "Hill of the Stars", and taste this remarkable vegetable directly from local growers.

The Brigasca Sheep

Travelling higher into the mountains of the Ligurian Alps Regional Nature Park, visitors encounter one of the region's oldest pastoral traditions: the Brigasca Sheep. For centuries, this native breed accompanied shepherds along the historic transhumance routes linking Liguria, Piedmont and France. Today it is still raised using traditional semi-free-range methods, helping maintain alpine pastures and preserve the mountain landscape. Its milk produces intensely flavoured cheeses, including the traditional Sora, one of the most authentic expressions of the Ligurian Alps' cheesemaking heritage. Tasting these cheeses in local farmhouses and mountain agriturismi offers a genuine insight into a pastoral culture that continues to thrive.

The White Beans of Badalucco, Conio and Pigna

During the seventeenth century, white beans originating in Spain reached Liguria through Provence. Cultivated on the terraced hillsides of the Argentina, Nervia and Oneglia valleys, they gradually evolved into three distinct local varieties, now protected together under a single Slow Food Presidium. The Badalucco bean, locally known as Rundin, is soft and exceptionally creamy. The Conio bean is larger, with its characteristic kidney shape, while the Pigna bean is smaller and more delicate. Their differences reflect variations in soil composition, mineral-rich spring water and the unique microclimates of each valley. Each village has developed its own traditional recipes: in Pigna, the beans are traditionally served with goat meat, in Conio, they are the main ingredient of Zemin, an ancient country soup, and in Badalucco, they are transformed into the famous Friscioi, delicious savoury bean fritters.

The Black Bee of Western Liguria

Among all the Slow Food Presidia in the Province of Imperia, the Black Bee of Western Liguria is perhaps the most significant from an environmental perspective. This native subspecies has perfectly adapted to the climate of the Riviera dei Fiori and plays a vital role in pollinating the thousands of plant species that characterise the region. Protecting the Black Bee means safeguarding not only honey production but also the entire ecological balance of the Mediterranean and Alpine environments that make Western Liguria so unique.

Flavours That Tell the Story of the Land

Every Slow Food Presidium in the Province of Imperia represents far more than a traditional local product. Orange Blossom Water tells the story of Liguria's historic perfume industry, the Perinaldo Artichoke reflects centuries of cultural exchange with Provence, the White Beans preserve the memory of rural Ligurian cuisine, the Brigasca Sheep recalls the ancient routes of alpine transhumance, and the Black Bee continues to protect the extraordinary biodiversity that defines the Riviera dei Fiori. For travellers wishing to truly understand Western Liguria, these Slow Food Presidia offer one of the most authentic ways to connect with the region—through the people who cultivate it, the landscapes that shape it and the flavours that make it unlike anywhere else in the Mediterranean.