In 1303 an edict of the Marquises of Clavesana imposed the cultivation of the Ormeasco grape here. Ever since, wine has shaped the landscape, the economy and the table of Pornassio.
The wine that bears the village's name: ruby red, fragrant and well structured. It comes from the Ormeasco grape, whose cultivation was imposed in 1303 by an edict of the Marquises of Clavesana, and carries the DOC designation. Production is limited to about 500 hectolitres a year.
A natural rose obtained by white vinification of Ormeasco grapes: fresh, delicate and very pleasant on the palate.
A mountain oil made from Taggiasca olives using traditional extraction methods. The environmental conditions of the upper valley make pesticides unnecessary, so it is naturally organic.
Produced in small quantities by local beekeepers, it takes its character from the aromatic flowers of the valley: lavender, lime, chestnut and mountain wildflowers.
Cheeses handcrafted by the few remaining livestock farmers in the valley, heirs to the transhumant shepherding tradition.
Bread baked by local ovens to the traditional recipe, with a thick crust and long shelf life.
The woodland harvest that marks autumn in the upper valley: porcini from the chestnut groves and chestnuts, the basis of many traditional dishes.
Vegetables grown in the village's terraced gardens, the stars of vegetable tarts and condiglione salad.
White Cuisine was born of transhumant shepherding: milk and dairy, potatoes and durum wheat flour. All pale ingredients, hence the name.
The quintessential Ligurian summer salad: tomatoes, onion, basil, Taggiasca olives and extra virgin olive oil.
The cuisine of the transhumant shepherds, built on milk and dairy, potatoes and durum wheat flour - all pale ingredients, hence the name. It includes turle and rajore.
Dishes from the frugal cooking of the Ligurian hinterland: wild-herb ravioli and tarts, cabbage tart and stuffed cabbage, made with garden vegetables and the valley's extra virgin olive oil.
Rabbit cooked with black olives, aromatic herbs and Ormeasco wine: the dish that best captures the meeting of vineyard and mountain.
Stewed wild boar served with polenta, a winter dish from the local hunting tradition.
Snails stewed with herbs and tomato, a recipe from the old farming tradition.
Tarts and puddings made with ingredients produced in the valley: honey, chestnuts, fruit and milk.
Nougat made with honey and hazelnuts, the sweet of the Christmas season.
Shops, pasta makers, bakeries and producers in the municipality.
Innovativa cantina situata nella frazione di Case Rosse, nota per la sua produzione limitata e di alta qualità, definita "enologia anarchica".
Fresh pasta production, delicatessen, butcher's and groceries at Colle di Nava.
A shop devoted to locally produced honey, made from the aromatic flowers of the valley.
A grocery shop in the San Luigi village centre, a few steps from the town hall.
A grocery shop with a butcher's counter in the San Luigi hamlet.
A shop dedicated to the lavender of Colle di Nava, which turns the meadows around the forts purple in June: essential oils, distillates and handmade products.
The restaurants serving the traditional dishes.
Agriturismo biologico che offre ristorazione basata sulla Cucina Bianca, alloggio e numerose attività di fattoria didattica.
Ospitalità rurale a Mendatica con camere e cucina tipica della tradizione pastorale.
A long-established hotel and restaurant at the entrance to the Nava hamlet, a stopping point along the SS28 road.
A hotel and restaurant in the Nava hamlet, alongside a holiday park with camping area.
A hotel, restaurant and bar in the hamlet of Ponti, the oldest village in the municipality. Eight en-suite rooms with breakfast service.