Our buffet breakfast is served in the garden when the weather is warm or in the dining room from 8:30 a.m. till 10:30 a.m. and consists of tipical ligurian pastry, fruits from the garden, popular mediterranean dishes and international products like jam, eggs and more.
Classic ligurian focaccia, hot and crispy.
Slices of Genova pizza (different from Naples).
Pizza Sardenaira from recipes born in the western riviera.
Sweets, croissants and local cookies like alassian "kisses", invented here in 1919 and prepared by one of the best local bakeries*.
Cookies, biscuits, oatmeal, whole grains.
Seasonal fruit and, on request, cheese and ham.
Butter, honey, homemade citrus jams and local fruits.
Bread, wholewheat bread, bread with olives and sandwich loaf.
Coffee, tea, fruit juices.
Semi-skimmed milk and different types of yogurt.
If a guest needs breakfast made according to a special diet, we can arrange it.
Via XX Settembre 138
17021 Alassio (SV)
Telefono: (+39) 0182.642.962
“It is our focaccia, nothing to do with seasoning sprinkled pizzas; it is one of the simplest things, as simple as spring water; made with dough of flour, salt and oil; cooked in the oven on an iron triangle; the thickness of a little finger, even less; with the tips of the four fingers of each hand, the baker makes the traditional holes; the holes collect olive oil as tears from a weeping, but tears of joy. Focaccia must be eaten when it’s just out of the oven; when it burns your hands, with all its olive oil alive and warm, and you have to eat it walking slowly, as if you’re thinking about the foundations of the world; but you should really think about nothing but the focaccia you are eating. And if you are in sight of the sea, it’s better still: your focaccia is flavored by the sea.”
Vittorio G. Rossi, journalist and writer, born in Santa Margherita.
Taken from: Maestrale (Mondadori, Milano 1976)
One of the first modern pizzas was prepared in Genoa in 1490, many centuries before the neapolitan pizza. It was called "Pissa d'Andrea" in honor of genoese admiral Andrea Doria, who was particularly fond of the dish. This pizza called 'pissa' (meaning 'patch' in genoese dialect), is different from today's neapolitan pizza because it was cooked in a pan; it's still widespread throughout western Liguria and beyond the current borders: we can find it in the south of France, latest offshoot of the Republic of Genoa, with the name of Pissaladière or Pizzalandeira, slightly thinner and crisp.
The scent of focaccia can move to tears a ligurian living away from home. It is not the usual smell of bread: it is different, unique. Focaccia has always been breakfast for those who would wake up at dawn; still is for many, even for those who wake up later:
and its taste, seasoned with oil and salt, gives a special feeling.
A slice of focaccia is the breakfast that students, for generations, before they enter school;
A slice of focaccia a delicious range of classes of school children;
A slice of focaccia is the appetizer that kids consume on their way from school.
Finally, a slice of freshly baked focaccia has for a ligurian the same meaning tea at five o'clock has for an englishman.
Sardenaira is not a pizza, but a red focaccia: tomatoes, still not available at the time, were added in the 1800s. This variant is also the cause of the dispute with Naples about the birth of pizza. Where was it first invented? We can affirm with pride that it was born in Liguria. Anyway, sardenaira is the pizza from Sanremo and is topped with tomato, anchovies or sardines, olives and oregano, spread from Taggia to Ventimiglia.
Tasty sweets with a chocolate heart, born in 1919. They consist of two hemispheres made by mixing Piedmont hazelnuts, sugar, cocoa, honey, egg whites, flour, butter, vanilla and natural flavors, stuffed with a thick, soft and smooth layer, made with cream, milk, cocoa, sugar, chocolate and boiled cream. The shells are joined one to the other strictly by hand, two by two, and finally they are hand packed and placed in little boxes of cardboard. Alassio kisses are typical sweets of this town and can be enjoyed in many bakeries and cafes all over the place: they are a true specialty now famous a bit everywhere.
E’ più forte di me mi me o confesso
sciuà co-o crocco e co-a sà a man bassa
l’oegin ben vunto mezo bello spesso
o mae michè a l’é le... santa fugassa!
(Trad.: I can't help it, I confess
soft and crisp, with plenty of salt,
well anointed little eyes in the middle,
she is my favorite... the holy focaccia!)
Verses from the song "O testu de la fugassa" by Elio Vito Petrucci, genoese poet, journalist and playwright.