Because of the historic scarcity of red meat in the area, traditional Ligurian cuisine comprises of a "lean" diet, essentially devoid of meat.
The recipes come from both, the land and the sea. Land specialities, unchanged throughout the centuries, include troffie pesto, farinata, ravioli, mandilli pesto, pansoti sauce and filet fassone with green pepper.
Sea specialties mainly include sea bass fillet in almond crust, Julian of mashed potato on squid, codfish old Genoa and fried fish.
Salt cod in batter, Mandilli Pesto Ravioli and Fritto Misto with
Greenhouses where we procure the basil to prepare our pesto.
The White Coronata is the traditional wine that the locals drink in the morning with their cake. This wine has a tonic colour with an intense flavour. It is made with pungent macerated white fruits.