The mild climate of Nervi has favored the development of an exuberant nature with traits that are almost tropical in particular in the area of the protected parks. An area made of green palm trees, redwoods, magnolias, araucaria, cicas, exotic and Mediterranean plants and spectacular rose gardens, which covers more than 9 hectares.

The Museum is a must for those who want to know the soul of the city. Starting from the path you must follow to reach the symbol of Genoa: the "Promenade of the Lighthouse" was created by the Province of Genoa with a walkway of about 800 meters between the Ferry Terminal and the lighthouse, along the seventeenth century walls overhanging the sea.

Since nine centuries, who arrives in Genoa by the sea, meets it there, on the Capo di Faro, to illuminate the nights of the harbor with its beam of light flashing. The lighthouse is the symbol of the city and, since 1543, it shows itself as it stands today, 117 meters high.

The Cathedral of San Lorenzo is located in the center of the medieval city and is surrounded by buildings of great religious and civil importance: the baptistery, the archbishop's palace, the chapel of San Lorenzo and the Palazzo Ducale.
The Cathedral of San Lorenzo, in the past close between alleys and small squares, was released from isolation in the nineteenth century with the creation of Matteotti Square and Via San Lorenzo and the enlargement of Piazza San Lorenzo.

The Porto Antico (the Ancient Port) nestled between the old town with its caruggi (very narrow historical streets) and overpass, was radically renovated by the famous architect Renzo Piano in 1992 in celebration of the 500th anniversary of the discovery of America.

Typically Genoese, “panera” is a sort of coffee flavoured chilled dessert, made with fresh cream, coffee powder, sugar and beaten egg yolks. The dessert, which is cooked “bain marie”, strained through a cloth and put through the ice cream making device, dates from the mid XIX century and takes its name from the contraction in Genoese dialect of “panna nera” (because the cream darkens with the addition of the coffee powder which gives it its flavour).