Ravioli alla genovese: a classic among fresh pastas, filled with meat and vegetables and served with “u tuccu”, a meat sauce.
Croxetti di Varese Ligure: round-shaped fresh pasta stamped with geometric or floral patterns. In the past, it was a dish for special occasions and all important families had their own stamp.
Tumaxelle: meat rolls filled with vegetables, served with mushrooms or aromatic sauces.
Cima alla genovese: this dish, made famous by a song of the Ligurian songwriter and singer Fabrizio de Andrè, is made with the belly of veal, filled with meat, peas, beet tops and seasoned with marjoram, the ever-present “erba persa” of all Ligurian stuffings.
Stecchi and crocchini alla genovese: a traditional meat fry. The stecchi are coated with a cream that becomes crisp in the cooking. The crocchini are wrapped in wafers and may contain brain.
Vegetable pies: Ligurian cuisine is rich in pies, from the best known “Pasqualina” to baciocca, made with potatoes, to beet pie.
Gobeletti: round-shaped pastries filled with marmalade.