Lucadea.com - Tag: Velva

28 February 202421 December 2024

The small village of Velva in Liguria

Il piccolo borgo di Velva nell'entroterra della Liguria di Levante

The small village of Velva in the hinterland of Eastern Liguria.
When in the summer on Sunday afternoons I don't want to have to fight for space on the beach I take my scooter and go for a ride inland, perhaps to enjoy some good ravioli with ragù in one of the many trattorias to discover (and review: here).
On one of these trips I stopped, passing through, in the small village of Velva (a hamlet of Castiglione Chiavarese) to take this beautiful photo.
I intended to take more but I never had the chance.

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Photo taken with Canon EOS RP and lens Canon RF 24-50.

There is also its page to vote for it as a place of the heart Fai: fondoambiente.it.

Here's where Velva is located:

The small village of Velva in the hinterland of Eastern Liguria – Le petit village de Velva dans l’arrière-pays de la Ligurie orientale – El pequeño pueblo de Velva en el interior del este de Liguria – A pequena aldeia de Velva, no interior da Ligúria Oriental – Das kleine Dorf Velva im Hinterland Ostliguriens – Ngôi làng nhỏ Velva ở vùng nội địa phía Đông Liguria – 东利古里亚腹地的维尔瓦小村庄 – 東リグーリアの内陸部にある小さな村ヴェルヴァ

31 October 202331 October 2023

The Sanctuary of Our Lady of the Guard in Velva

Il Santuario di Nostra Signora della Guardia a Velva nell'entroterra di Sestri Levante

The Sanctuary of Our Lady of the Guard in Velva in the hinterland of Sestri Levante.
Commonly called the Sanctuary of Velva, this church is also very well known in my area for the famous restaurant attached to the sanctuary.
In the photo, in the foreground is the restaurant whose specialties are mushroom sauce and ravioli in abundance!
Very often events are celebrated in the church which then continue in the restaurant!

Do you know this place? Add your own comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Canon EOS RP and lens Canon RF 24-50.

The construction of a chapel was desired by the population of the hamlet of Velva and expressed their intention to the rector of the parish of San Torpete in Genoa, Monsignor Luigi Persoglio, who stayed in Velva during the summer. The latter suggested the idea of building a sanctuary. The works for the construction of the new place of worship in Velva were entrusted to the architect Maurizio Dufour during the 19th century, who had already created several architectural works in Genoa and Liguria. During the construction, a first wooden group of the Madonna della Guardia by the sculptor Antonio Canepa was made in 1892.
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Here is where the Sanctuary is located:

The Shrine of Our Lady of the Guard in Velva in the hinterland of Sestri Levante – Le Sanctuaire de Notre-Dame de la Garde à Velva dans l’arrière-pays de Sestri Levante – El Santuario de Nuestra Señora de la Guardia en Velva, en el interior de Sestri Levante – O Santuário de Nossa Senhora da Guarda em Velva, no interior de Sestri Levante – Das Heiligtum Unserer Lieben Frau von der Garde in Velva im Hinterland von Sestri Levante – Đền thờ Đức Mẹ Vệ binh ở Velva ở vùng nội địa Sestri Levante – 位于塞斯特里莱万特腹地韦尔瓦的圣母卫兵圣地 – セストリ・レバンテの内陸地、ヴェルヴァにある衛兵の聖母の聖堂

7 September 201823 August 2024

Ravioli with ragu from the Santuario di Velva restaurant

Ravioli with ragù from the restaurant of the Santuario di Velva.
It had been several years since I had eaten in Velva, in the hinterland of Casarza Ligure, at the Albergo Ristorante Santuario di Velva.
I was there last Saturday and I ate, among other things, some truly excellent ravioli with ragù.
Certainly among the best I have ever eaten (for the moment in my opinion the best remain those of Romaggi).

Go see my article with my personal ranking of the restaurants where I ate the best ravioli al ragù in the Province of Genoa di Levante.

Have you ever eaten ravioli here? Add a comment or go to the bottom of the site to read what other visitors have written.

Photo taken with Honor 10.

Where is the restaurant located:

Ravioli are prepared with various fillings and toppings.
Their original characteristic would be that of not having the making of a common egg pasta, but rather of a dough richer in water than eggs. The filling, then, which must be composed of borage, escarole, beef and pork, sausage paste, eggs, parmesan, milk and marjoram for the typical aroma. It is important that the vegetables clearly dominate the rest of the aforementioned ingredients.
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