In lovely Castel Vittorio and the surrounding villages you can find a range of typical specialities of the area.

These include porcini mushrooms, tomatoes and olives preserved in olive oil, as well as patés of various types (olive, tomato, artichoke); not to mention the locally produced clear pure honey and excellent jams (plum, peach, kiwi, sour red cherry and apple).

Of course, freshly baked Focaccia, whether it's topped with cheese, onions or olives is a typical treat originating from this area as is authentic Pesto sauce, the ingredients of which are basil, salt, pine nuts, garlic, extra virgin olive oil and Pecorino cheese (in commercial lower quality pesto, cashew nuts or walnuts are often used instead of pine nuts. Pecorino is often replaced by some other variety of cheese and cheaper oils may be used).

The restaurants of the area specialise in traditional authentic dishes faithful to the original recipes.

A memorable lunch or dinner could start with Cundigliùn, a Nicoise salad made with tomatoes, salted olives, garlic, basil and other seasonally available ingredients all drizzled with locally produced olive oil, followed by a typical main course of freshly made ravioli prepared with stuffed oven baked onions and courgette blossoms seasoned with locally grown herbs (borage, beet leaves, etc…).

Each one of the sixteen villages in the Comunità Montana Intemelia boasts its own gastronomic specialities, which can be tasted at the local festivals and in the numerous restaurants of the area.

The typical cuisine of Western Liguria is based on the use of wholesome ingredients, including extra virgin olive oil, vegetables and aromatic herbs.