locus.

Hill villages from Provence to Liguria

6 days · ~13 h 15 ·Perched villages, Mountains

Day by day

Driving times are approximate, from OpenStreetMap roads without traffic; long legs are rougher estimates. The Google Maps links give up-to-date times.

  1. Day 1

    ~2 h 45 · 6 h

    1. Marseille AirportLeaving from
    2. ~1 h 20 · 99 km
      CotignacProvence-Alpes-Côte d'Azur
    3. ~35 min · 27 km
      TourtourProvence-Alpes-Côte d'Azur
    4. ~50 min · 45 km
      Moustiers-Sainte-MarieProvence-Alpes-Côte d'Azur

    5. Overnight in Moustiers-Sainte-Marie

  2. Day 2

    ~2 h 40 · 4 h

    1. ~1 h 40 · 87 km
      EntrevauxProvence-Alpes-Côte d'Azur
    2. ~1 h · 51 km
      BargèmeProvence-Alpes-Côte d'Azur

    3. Overnight in Bargème

  3. Day 3

    ~1 h 40 · 4 h

    1. ~40 min · 33 km
      SeillansProvence-Alpes-Côte d'Azur
    2. ~1 h · 45 km
      GourdonProvence-Alpes-Côte d'Azur

    3. Overnight in Gourdon

  4. Day 4

    ~1 h 55 · 2 h

    1. ~1 h 55 · 110 km
      SaorgeProvence-Alpes-Côte d'Azur

    2. Overnight in Saorge

  5. Day 5

    ~2 h 30 · 6 h

    1. ~1 h 20 · 72 km
      BadaluccoLiguria
    2. ~25 min · 18 km
      TrioraLiguria
    3. ~45 min · 40 km
      Pieve di TecoLiguria

    4. Overnight in Pieve di Teco

  6. Day 6

    ~1 h 45 · 2 h

    1. ~35 min · 32 km
      ZuccarelloLiguria
    2. ~1 h 10 · 90 km
      Genoa AirportReturning to

What you'll eat

Cotignac

  • Olive oilOlive oilOlive oil production is the source of the village's economic importance
  • Cotignac wineWineMade by the local wine cooperative

Tourtour

  • Tourtour olive oilOlive oilPressed in the water-powered communal mill, little changed since 1766

Moustiers-Sainte-Marie

Entrevaux

  • Entrevaux olive oilOlive oilFrom thousands of local olive trees, pressed at a cooperative mill
  • Secca de boeufCured meatDried beef served in wafer-thin slices

Saorge

Badalucco

  • Taggiasca olive oilOlive oilSingle-variety oil pressed at local mills
  • Rundin white beansLocal produce

Triora

  • Pane di TrioraBread and pastaRound local loaf of about 850 grams, baked in low wide moulds
  • BrussCheeseStrong, spreadable fermented dairy cheese, used to dress sügeli pasta
  • BügaéliDishLumps of chestnut flour cooked in milk
  • Patate int'a fögliaDishPotatoes cooked on embers in a pan covered with a lid
  • Green vegetable pieDishPie of mixed vegetables, potatoes, cheese and sometimes rice
  • Lasagne with turnipsDish

Zuccarello

Also typical of Provence-Alpes-Côte d'Azur

  • Typical of Provence-Alpes-Côte d'Azur
    Poutargue de MartiguesLocal producePreserved fish roe, a 'fish jam' born of abundant catches
  • Typical of Provence-Alpes-Côte d'Azur
    Caviar d'ArlesLocal produce
  • Typical of Provence-Alpes-Côte d'Azur
    Picholine olivesLocal produceOlives steeped in ash lye, then kept in brine
  • Typical of Provence-Alpes-Côte d'Azur
    Truffle of VaucluseLocal produce
  • Typical of Provence-Alpes-Côte d'Azur
    Snails with aïoliDishSnails fasted then simmered with fennel and wild mint, eaten with aïoli

Also typical of Liguria

Based on Wikipedia (Cotignac, Tourtour, Moustiers-Sainte-Marie, Entrevaux (FR), Entrevaux (EN), Saorgio, Badalucco, Triora, Cuisine provençale, Cucina ligure, Cuisine of Liguria), Wikivoyage (Moustiers Sainte Marie, Triora, Zuccarello) (CC BY-SA).