As we were up at 6:00 in the morning to travel to La Spezia, we took some photos of the sunrise with misty fog overlooking the valley of Bardi.
We parked the car at La Spezia and caught a train to the Cinque Terre.
The Cinque Terre consists of 5 little fishing villages that were once never connected to each other. The only way you could reach each one was by boat.
Now there is a train that links all 5 of the villages, with around 10 minutes traveling between each village.
It is such a beautiful place to visit!
It was so nice to see the beach and the sea!
We started by visiting Monterosso, which is where all the Italians go to for a holiday. It's not surprising why! It's beautiful! The sea is so crystal clear and the views - just wow!
Our second stop was Vernazza, it's gorgeous!
Next was Corniglia, which was more in land. As we were tight on time we didn't spend much time in either of Corniglia and Manarola.
If we return to the Cinque Terre I will definaly bring walking boots as the best views of Manarola and the other villages are from the top of the mountains.
Our last stop was Riomaggiore. This village is probably the most widely known across the world. It's advertised in travel guided for it's beautiful multicoloured houses.
To end the evening we returned to Bardi, to have dinner at the "in" restaurant for the small town - Le Due Spade. The restaurant is located directly under the castle.
We were recommended by our host, Challie, to try the fresh porcini mushrooms before we continued with our travels. When we saw them on the specials we just couldn't resist.
For the primi course we had freshly made tagliatelle pasta with fresh porcini mushrooms. They are so flavoursome and woody! The dried ones have no flavour compared to the fresh ones. Porcini are defiantly my favourite mushrooms. The Italians certainly know how to serve a bowl of pasta - the portion was hugeee!
For the secondi course we both had fillet steak accompanied by grilled aubergines, courgettes, peppers and roast potatoes. I think it's the best cooked fillet I've had. Just the right amount of pinkness in the centre for me.
For dessert we choose a pear poached in red wine accompanied by vanilla gelato.