La Conchiglia: Gourmet stop over in the Italian Riviera

The Italian Riviera, or Ligurian Riviera, is a narrow coastal strip that stretches from the border of France and the French Riviera, to the Eastern end of the Gulf of La Spezia at the border of Tuscany. The most glamourous and internationally renowned spot of the Italian Riviera is certainly Portofino, considered to be among the most beautiful Mediterranean ports. The breathtaking Cinque Terre, a UNESCO world Heritage Site, is also part of the beautiful Italian Riviera. At a shorter distance from France, the Province of Imperia provides an interesting taste of the rich Italian culture.

Thanks to the creation of the European Union, you can now travel from one country to the other in a total seamless way. Ten minutes after the last exit for Monaco, only a little sign is there to inform you that you are now venturing in a new country: Italy. Once passed the busy border city of Vingtimilla, it takes no time to access San Remo and a few miles down the road, Arma di Taggia.

Arma di Taggia is a small costal city of 13,000 inhabitants with an interesting history. Benedict monks were the first ones to settle down there in the 12th century, and developed over the centuries, an important olive culture that gave Arma di Taggia its notoriety. The Taggiascan or Taggia olive still produces a precious olive oil well known around the world for its unique "bouquet" and low acidity.

The city proudly preserves some important pieces of its historical heritage. The remaining fortifications in the medieval part of the city gives us an insight on how life was in Liguria 600 years ago. The impressive Monastery of San Domenico built in 1459, still stands and is the most important monumental buildings of western Liguria.

Thanks to its mild climate and large sandy beaches, the city is also a well known tourist destination for traveler in search of a restful vacation.

Many bars and restaurants are literally sitting on the beach along Lungomare di ponente, Arma di Taggia's main street.


Arma di Taggia is a charming costal city that becomes even more authentic outside the tourist season.

Our day trip to Arma di Taggia brought us to the most famous table of the city: La Conchiglia (meaning "The shell" in Italian). La Conchiglia owned by the Ruffoni family, is one of the most highly regarded restaurant of the Riviera for serving an authentic Ligurian cuisine based on seafood, local cheese and of course, the precious olive oil. No surprise the restaurant has earned a Michelin Star in 1992 and is also member of the Chaîne des Rôtisseurs.

True to her Ligurian roots, chef Anna Parisi cooks exclusively with local fishes and seafoods. The dishes are simple with a strong focus on freshness and the authenticity of each ingredient. As expected (and to our greatest joy), olive oil plays an important role in the kitchen. The wine list is also quite impressive with over 400 italian labels. Although seafood is the speciality of the restaurant, the menu also offers house-made pasta as well as some meats. The desserts were an amazing part of the meal, especially the freshly made biscotti.

The intimate dining room is framed by high, vaulted ceilings and sublimed with gorgeous roses, directly coming from the nearby growers. It is easy to imagine family celebrations and gatherings, in this room filled with regular clients. Far from the trendy wave, this family institution based on tradition is definitely here to stay.

San Remo prawns slightly seared, served on a puree of white beans from Conio*, and rosemary infused extra virgin olive oil. (Gamberi di Sanremo appena scottati su passata di fagioli di Conio olio al rosmarino). *Conio is a small Ligurian village.


Pan-seared white fish on mashed potatoes, balsamic sauce, topped with a crispy leek julienne. (Bianco di pescatrice cotta in tegame su mousseline di patate, salsa balsamica e porri fritti).


A real seafood paradise (Local langoustines and prawns) with freshly made gressini


Oven roasted Langhe* veal with a light Vermentino** sauce and Taggiascan olives.(Scamoncino di vitella Langhe cotta al forno, sugo leggero al vermantino e olive taggiasche). *Langhe is a hilly area in Piedmont **Vermentino is a local late-ripening grape variety.


Panna Cotta with fresh biscotti


Desserts: Panna Cotta, creamy chocolate and Sabayon topped with a spun sugar dome and red berries, Warm chocolate tart with melted chocolate and pear coulis. (Panna Cotta, Cremoso di cioccolata e zabaglione cupola di zucchero filato e piccoli frutti rossi, Tortino caldo al gianduya, fondente di cioccolata e coulis di pere)

Our lunch at La Conchiglia was truly enjoyable as well as our day trip to the Italian Riviera. If you are visiting the Province of Imperia and are a seafood lover, La Conchiglia should be part of your itinerary. Buon appetito!

For more information

Ristorante La Conchiglia
Closed 15 days in June and in November, all day on Wednesdays, and Thursdays on lunch time.
Via Lungomare, 33
18011 Arma di Taggia
Tel: 0184.43.169
Website and email

A la carte and menus at €45 and €110 - Our bill for 4 persons was €400 which included 4 services, wine and coffee. Due to its intimate size, it is recommended to make a reservation, especially during the high season.

Recipes from La Conchiglia, courtesy of Chef Academy (In Italian)

Prawns of San Remo lightly seared, and served with a puree of white bean from Conio (Gamberi di Sanremo su passata di fagioli bianchi)




Warm chocolate fondant (Tortino caldo al gianduia)

Dazzling colors and textures for an autumnal wedding

Celosia is a small genius of ornamental flowers that only blooms from late summer to early fall. Their interesting textures and bright colors make them a really good candidate for a casual autumnal wedding. The orange color is the most energizing color and expresses a keen sense of style, especially when mixed with yellow. The stunning color palette will be totally appropriate for the bride that is not afraid to make a statement on her big day.

The bridal bouquet I am featuring here is mainly composed with two types of Celosia: the Cockscomb (sometimes referred as "brain" flower) and the Plume Cockscomb. The first one has a very dense and silky texture, while the second one is more "feathery". To add interest to the composition, we have included a dozen yellow roses as well as some Finger Millet. The key here was the combination of color and texture. Since Celosias come in many different hues, don't be afraid to experiment with the specimens you can find. The result will be guaranteed: A huge Wow factor!


Bridal bouquet
12 yellow Roses
10 orange and pink Cockscomb (Celosia)
10 red and pink Plume Cockscomb (Celosia)
12 green Finger Millet (Eleusine)
1 1/2 yards (150 cm) of accent ribbon

The right choice of material which takes into account the color, texture, and form of the flowers, allows to create a stunning hand tied bouquet.


Wedding dress Syriel from Max Chaoul - Couture collection for the bride not afraid to make a statement on her wedding day.