The mild climate of the Savona area is favorable to typically Mediterranean agricultural production. Some areas of the Province specialize in olive growing, which produces that extra virgin olive oil, cold-pressed in the mills, which is one of the glories of Liguria.

The vine, on the other hand, gives rise to white and red wines, an ideal accompaniment to Ligurian cuisine of land and sea. Three wines have obtained the D.O.C. (Controlled Designation of Origin): the Pigato di Ortovero, the Vermentino and the Rossese di Campochiesa; another six have the right to the I.G.T. (Typical Geographical Indication) designation: the Lumassina, the Buzzetto, the Granaccia di Quiliano, the Bianco di Calice Ligure, the Mataosso, the Dolcetto delle Langhe liguri.
Buzzetto, a variant of Lumassina with a sour flavour (“buzzo” in fact means unripe), also exists in a sparkling version, suitable as an aperitif.

Agricultural production is also important, particularly in the Albenga plain, the largest flat area in Liguria. Some vegetables and fruits belong to particular, valuable varieties, listed by Slowfood among the “presidi del gusto”: for example, the purple asparagus, the artichoke and the trumpet courgette of Albenga; also the beans of Nasino, the cherries of Castelbianco, the chestnuts dried in the “tecci” of Calizzano and Murialdo. To these products we must add many aromatic plants: the garlic of Vessalico and many herbs such as rosemary, thyme, sage, oregano, marjoram etc. The exquisite berries are also the basis for the preparation of jams; in some areas honey is produced.

The hinterland provides other delicacies from the woods, from mushrooms (especially black porcini and ovoli) to truffles. Local meat and cheese production preserves the legacy of ancient sheep farming: archaeological remains document the production of cheese in the area since prehistoric times. Some cheeses have obtained the D.O.P.: such as Formaggetta Savonese and Zuncò (junket). As for meat, the raw cured meats of Millesimo are worth mentioning; wild boar is also widespread in the area. A specialty is the so-called “fish cured meats”, namely bottarga (tuna or mullet eggs, dried after being salted and pressed) and mosciame di tonno (dried fillet): the production center is Alassio.