Porto Pubblico di Sanremo

San Remo’s public harbor has a water surface of 82,500 square meters and a depth ranging from 1 to 4.5 meters. The harbor bordered by a long breakwater running from southwest to northwest and a shorter pier is for the exclusive use of fishing boats. Boaters can moor at the eight privately operated floating docks. There are 450 berths and the maximum length allowed is 16 meters. Access hours are continuous and a maximum speed of 2 knots must be observed.

The port has a slipway, fuel station (8 a.m. to 7 p.m.), water hoses at the dock, and all necessary services. The port has an eastward mouth and considerable undertow in a Sirocco wind. If the level at the dock rises significantly there is a South-Southwest gale to be expected.

San Remo is located in a wide inlet of the Ligurian Riviera, between Cape Nero and Cape Verde. It is a seaside resort and center for flower cultivation. It comprises two nuclei, an ancient one called Pigna with its perched houses and steep streets and a modern one with hotels, villas, gardens, sports facilities, a golf course and a casino. It hosts the Italian Song Festival, the arrival of a classic bicycle race and a stage of the motor rally championship. On the last Sunday in March the Sanremo in Fiore event is held, a parade of flower floats made by the municipalities of the Riviera.

Among the beaches worth mentioning are the Three Bridges Beach surrounded by hills that has an equipped section and a completely free section where the shoreline is pebbly. It offers the possibility of renting sunbeds, umbrellas and pedal boats, two bars and a restaurant and is popular with surfers in both the summer and winter seasons. Costa di Capo Verde Beach located on the eastern side of San Remo is a rocky beach about 150 meters long and full of small coves. The sandy shore reached by a path is surrounded by rocks and has gravelly stretches dotted with a few rocks.

San Remo dishes to try include sardenaira, San Remo’s ancient pizza, and torta verde, with rice and seasonal vegetables in a thin pastry. Seafood dishes include buridda, with squid, octopus and calamari, and brandacujun stockfish, whipped with potatoes and seasoned with olive oil and garlic to be accompanied with a bottle of Vermentino.