Traditional potato dumplings, ideal for condirsi with pesto or a good tomato sauce, are called Trofie in Genoese dialect.
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.
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.