The pansotti are a "skinny" version of ravioli, characterized by stuffing made with "prebuggiun", the legendary blend of wild herbs.
One of the most loved dishes by the Genoese, a time for holy days, especially on Boxing Day.
Also called Mandilli de Saea, silk Hankies.
Pasta format with square section.
One of the most popular Liguria pastries outside our borders.
The Testaroli thin discs are similar to Crepes that you consume boiled, cut into squares or diamonds of a few inches to the side and dressed as usual.
One of the best known Ligurian pastas outside our borders, they are prepared with water and chestnut flour and are the main format to be combined with pesto.