Boat rental Cinque Terre

Boat rental in the Cinque Terre

Cinque Terre is one of the most fascinating areas of Liguria, which extends along the coast for 10 kilometres. Here the sea reigns with its crystal-clear waters and bright blue sky. Small coves with pebble beaches are hidden by rocky promontories covered with lush greenery of the Mediterranean scrub. All this surprises us with unspoiled beauty. The Cinque Terre have aligned on this rocky and jagged coast, merging with this landscape and becoming one with the wild nature of this territory.

The first documented evidence of the Cinque Terra dates back to the 11th century. The settlements of Monterosso, Vernazza, Corniglia, Manarola and Riomaggiore are famous all over the world for their rare beauty. Le Cinque Terre is one of the most attractive tourist destinations in Italy and since 1997 they have been recognized as a UNESCO World Heritage Site. Before the construction of the railway line, this territory was isolated from the rest of the world and thanks to this, it preserved the uncontaminated natural beauty. Even today it is not easy to get here by car, the road winds its way through the mountains and takes longer than the train. The railway remains the fastest form of transportation and passes through tunnels dug into the mountains. We advise you to rent a yacht to be able to admire the coast in all its splendour.

Since 1999 the Cinque Terre territory has been declared the National Park and thanks to this protection it is returning to its original splendour. With a rental boat it will be possible to reach the secret coves of the coast, often reachable only from the sea … you can enjoy the crystal-clear sea and the dizzying aroma of wild flowers that cover the rocks. The aspect of the Cinque Terre is peculiar, thanks to the hard and constant work of the inhabitants of these lands. The steep hilly slopes, which fall steeply into the sea, have been transformed by man into so-called “ciàn” terraces, bordered by “dry” walls. The fascinating embroidery designed by the green terraces descends towards the sea, stopping to give way to the fishing villages with houses painted in pastel colours. In one study, the total length of the terraces was found to be a thousand kilometres with an average height of 2 meters. The terraced agricultural system is thousands of years old and only stones and earth have always been used. Thanks to the favourable position of the Cinque Terre, very sunny and protected from the winds, the grapes and olive trees are still grown on this territory. This area is famous for the production of the Cinque Terre wine and the fragrant Sciacchetrà, both DOC wines. “Cinque Terre” is a dry white wine, with a delicate straw yellow colour, it combines well with seafood and vegetables. Sciacchetrà is the most famous wine produced in the Cinque Terre. It has a sweet liqueur flavour with a rich texture and aroma, suitable for dessert. Sciacchetrà is produced in very limited quantities due to the difficulties with viticulture which is considered heroic and due to the minimum yield, only 25 litters of wine with 100 kilograms of grapes. This wine is obtained by fermenting the same white grapes left to dry for three months away from the sun. When the berries are covered with noble rot, the bunches are cut and squeezed. The final stage of the process is winemaking and aging, it takes place in wooden barrels or terracotta amphorae.

The cuisine of the Cinque Terre is the heir to a millennial tradition, closely linked to the historical roots of this land. The fish here is the master: anchovies, sea bream, sea bass, squid and octopus, are the main ingredients of many recipes. The dishes are expertly seasoned with fragrant spices that grow in this area, such as oregano, thyme and marjoram. In addition, local olive oil is used for the dressing. In the traditional cuisine of the Cinque Terre, there are many dishes based on vegetables, since they are grown everywhere in the gardens. Typical cuisine features a large number of vegetable pies and soups, for the preparation of which they use: borage, chard, cabbage, artichokes, potatoes and leeks. Very few dishes based on chicken or farmed rabbit.