Due ricette per gustarli: bolliti con il limone e fritti in pastella.

Ravioli: the inevitable and exquisite stuffed pasta of western Liguria.

Ligurian Cima ("a simma"), meat stuffed veal cooked in broth.

Barbagiuai: the sweet of the pumpkin meets the strong taste of brussu.

Veal roast with apricots and figs: a recipe with a typically sweet and sour taste.

A sincere dish with strong flavors, typical of the rural tradition.

La ricetta della Buridda, lo stoccafisso in umido del Ponente Ligure.

Mesciua, a tasty legume soup that derives from the tradition of sailing.