Cinque Terre: riomaggiore + manarola


took the trenitalita/train from genoa’s brignole station to monterosso then took a train from monterosso to manarola which is the 4th of the “5 lands”.  did i say i really would like to retire in genoa?  maybe i can open a chinese spaghetti restaurant.  my dad used to make the best chinese spaghetti.  too bad i don’t have his recipe.




genoa near brignole is a good area.  it’s walking distance to the pier and is surrounded by museums and restaurants can surprise you in unsuspecting alleys.




as we got farther from brignole, we passed by many small towns including some beach resorts.  this area is bound to have some beach resorts as this area is considered the italian riviera (i suppose).  but, with exception of some resort towns, most of these smaller towns are pretty run down.




after checking in to our b&b on manarola, we took the train to explore riomaggiore which is the last of the 5 lands.




a church situated half way up the slopes of riomaggiore




found a mom and mom restaurant (qui cosi) on the other side of the slope.  this pasta dish (trofie with pomodore and pesto) is probably a top 5 dish of my life time.




view near qui cosi




on our way back to manarola, this is the center of riomaggiore




i decided to walk back to manarola instead of taking the train.  the trail is only a mile but it goes straight up.  this is about 60% of the way up.




pretty close to the top




you could also drive from riomaggiore to manarola using that bridge on the left




or you can take the train.  took us about 2 hours to complete the trek.  here we see the manarola train station and some sea view as we’re descending the mountain/hill between manarola and riomaggiore.

  • Phonow

    Gads, I leave your blog for a few days and you are in Italy? What a wonderful vacation!

    Beautiful pics. I can see why you’d like to retire in genoa. Not touristy, yet rich with history. But Riomaggiore– such a magical place. The sea cliffs and pastel colored buildings. Awesome.

    I have never heard of trofie with pomodoro and pesto. Hmm, trofie is made of flour, salt & water. No eggs. Interesting. Vegan dish. Even better. I always wanted to make pasta, but never wanted to deal with a pasta machine. Trofie is hand rolled. Let’s see if I end up making trofie… or …. taiwanese spaghetti, lol.

    • etane

      you can always start with taiwanese spaghetti and work your way towards trofie… or better yet… taiwanse trofie..

      • Phonow

        ended up making chile verde. lol. go figure.

        But trofie is still on my list. Am thinking of making the dough in my bread machine. lazy girl.

        • etane

          you lazy? i buy my pasta at the store. i was surprised to find barilla is actually pretty popular in italy. i like dececco.

          • Phonow

            i enjoy making stuff from scratch. homemade breads, homemade pickles (and kim chee!). made sauerkraut once. did not know what to do with it. haha. ate a lot of hotdogs for a while.

            i buy whatever pasta is on sale. i recently started soaking my pasta before cooking–very fast but contrary to what the article says, it takes longer than 60 second to cook the pasta to al dente.

          • etane

            i don’t like to soak. i try to keep it in water for as little time as possible. i heat water to full boil before dumping the noodle into water. then, remove noodle while it’s only 85% cooked. after i remove noodle from pot, i put it into colander to drain. i like firm al dente noodle and hate noodle that isn’t well drained.

          • Phonow

            opposite from my hubbie. he is the official pasta taster in this house. he keeps on telling me “cook it longer”. haha.

            friend is coming over for lunch, so have to leave for now. (he has good instincts. either that or he could smell the chile verde cooking from two miles away. lol.)