Cinque Terre specialties, you don't have to miss:
Trofie or trenette al Pesto: pasta with the typical famous ligurian sauce "Pesto" (Pesto receipt).
Pansotti con salsa di noci: pasta filled with ricotta (a soft white italian cheese), borage flower and herbs with a sauce made of walnuts, bread, garlic, marjoram, olive oil and cream.
Focaccia: this is something you have to taste, simply go to a "panificio" (bread store) or "focacceria" and order one slice with "cipolle" (onions) or "formaggio" (cheese). You'll love it!
Farinata: a baked flatbread with chickpea flour typically cooked in a wood-burning oven. It's a perfect afternoon snack.
Acciughe: Anchovies in different styles; salted, fried, marinated, stuffed or tossed - served with vegetables or pasta. Prepared in the Levanto lab (Fattore) are then sold in Monterosso. Monterosso each year has two anchovy festival, salted anchovies festival mid September and fried in mid June.
The salted anchovy festival in mid September and the fried anchovy festival in mid June. - See more at: http://www.italycookingschools.com/cinque-terre-slow-food-ways-experience-monterossos-famous-anchovies/#sthash.Zel5WvRf.dpuf
And....what about drinks?